Antioxidant and Antimicrobial Effects of Marjoram and Thyme in Coated Refrigerated Semi Fried Mullet Fish Fillets

N.M.N.Yasin; Mohamed Abou-Taleb;

Abstract


This study was carried out to investigate the effect of marjoram
and thyme on the quality of semi fried
mullet
fi
sh fillets during cold storage. Mullet fillets were divided into five batches, one batch dipped into th
e
edible
coating solution (wheat flour, sodium chloride, cumin and xanthan) and recorded as control
sample. To
eval
uate the effect of different antioxidant and antimicrobial sources, thyme and marjoram 2.5 and 5.0% of the
tested
materia
ls were mixed with edible coating solution. The second and third fish fillet batches were dippe
d
into
edible co
ating solutions containing 2.5 and 5.0% thyme respectively, while the fourth and five batche
s
dipped
into
edible coating solutions containing 2.5 and 5.0% of marjoram respectively. Then chemical [tota
l
volati
le
basic nitrogen, trimethylamine nitrogen, thiobarbituric acid, acid value and peroxide value]
,
mic
robiological
[total bacterial counts, psychrophilic bacterial counts and enterobacteriaceae counts] an
d
sensory
analyses were used to evaluate the preservative effect of this materials during storage at 4°C
.
Si
gnificant
incremental pattern was observed in TVB-N and TMA-N values in all samples during subsequen
t
cold
storage. The lowest significant incremental rate was recorded in samples coated with 5% marjoram. Th
e
results
showed that there was a significant (p<0.01) increase in acid values in different treatments durin
g
storage
by diff
erent rates. Samples coated with 5% thyme showed the lowest rate of peroxide formation. TB
C
counts
were gradually increased during cold storage for all samples with different ratios depending on th
e
concent
ration
of spices. Regarding to the different treatments both coated samples with thyme at 2.5 or 5
%
showed
the lowest incremental pattern in psychrophilic bacterial counts at any time of the cold storage. Thyme
and marjoram have strong ef
fects against the growth of enterobacteriaceae at both concentrations (2.5 and 5%).
There
was a significant (p<0.01) enhancement in sensory attributes which appeared in samples containin
g
marjoram
and
thyme at both concentrations (2.5 and 5%) compared to control sample. Generally, sample
s
contained
5% marjoram followed by samples contained 5% thyme attained the highest scores than othe
r
treatments.

(9) Antioxidant and Antimicrobial Effects of Marjoram and Thyme in Coated Refrigerated Semi Fried Mullet Fish Fillets. Available from: https://www.researchgate.net/publication/237835322_Antioxidant_and_Antimicrobial_Effects_of_Marjoram_and_Thyme_in_Coated_Refrigerated_Semi_Fried_Mullet_Fish_Fillets [accessed Aug 17 2018].


Other data

Title Antioxidant and Antimicrobial Effects of Marjoram and Thyme in Coated Refrigerated Semi Fried Mullet Fish Fillets
Authors N.M.N.Yasin ; Mohamed Abou-Taleb 
Keywords Mullet % marjoram. thyme % antioxidants % antimicrobials % spices % fish fillets
Issue Date Jan-2007
Publisher World Journal of Dairy & Food Sciences
Journal World Journal of Dairy & Food Sciences 
ISSN ISSN 1817-308X

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