Inhibition of Microencapsulated Liquid Smoke on the Foodborne Pathogens and Histamine-Forming Bacterias’ Growth in Tuna Loin Sashimi

Sashimi, a unique and simple fresh fish dish, is commonly served at restaurant or as family dinner in Japan. Because sashimi was created from tuna loin, it easily ruined by spoilage germs pathogens, particularly when without ice. Apart ice, new preservatives must be investigated to avoid pathogenic histamine-producing microorganisms. Liquid smoke (LS) contains antimicrobial chemicals including organic acids, carbonyl, phenols pyrolyzing coconut shells. However, because the evidence of physicochemical features LS scarce, research into liquid microencapsulation required. 
 The researchers wanted figure out how (LSM) made, effective against harmful germs, much total histamine present LSM-coated maintained room temperature. Histamine content, antibacterial inhibitory activity, microbial count (TPC) Salmonella E. coli, water pH level were tested. According findings, LSM with maltodextrin: sago flour: 1% ratio 10: 1: 5 efficiently prevented coli development reduced refrigerated for 6 days refrigerator.