Biopreservation and Quality Enhancement of Fish Surimi Using Colorant Plant Extracts

نویسندگان

چکیده

The biopreservation, flavoring, and coloration of foodstuffs, e.g., seafoods, with natural plant derivatives are major demands for consumers overseers. Different colored parts, i.e., Hibiscus sabdariffa calyces, Curcuma longa rhizomes, Rhus coriaria fruits, were extracted evaluated as biopreservatives, antimicrobial colorant agents fish surimi from Oreochromis niloticus. All extracts (CPEs) exhibited strong antibacterial activities against screened pathogens, Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, Pseudomonas aeruginosa. H. extract (HCE) was the most effectual CPEs. S. aureus sensitive strain to CPEs, whereas typhimurium P. aeruginosa resistant strains. exterior tilapia CPEs resulted in great bacterial count reduction products; stored CPEs-colored had enhanced sensorial attributes. HCE-exposed indicated cell lyses time-dependent manner. application colorants quality enhancing is recommended seafoods’ biopreservation.

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ژورنال

عنوان ژورنال: Journal of Food Quality

سال: 2021

ISSN: ['0146-9428', '1745-4557']

DOI: https://doi.org/10.1155/2021/6624565