Preservative effect of combined treatment with electrolyzed NaCl solutions and essential oil compounds on carp fillets during convectional air-drying

International Journal of Food Microbiology

Volumn 106, Issue 3, 2006, Pages 331-337

  Mahmoud, Barakat S M ^a   Yamazaki, Koji ^a   Miyashita, Kazuo ^a   Kawai, Yuji ^a   Shin, Il Shik ^b   Suzuki, Tetsuya ^c  

^a HOKKAIDO UNIVERSITY   (Japan)

^b Gangneung Wonju National University   (South Korea)

^c GRADUATE SCHOOL FOR THE CREATION OF NEW PHOTONICS INDUSTRIES   (Japan)

Author keywords

Acidic electrolyzed solution EW (+) ; Alkaline electrolyzed solution EW ( ) ; Antimicrobial; Antioxidant; Carp fillets; Carvacrol (Cv); Drying; Electrolyzed NaCl solutions (EW); Thymol (Ty)

Indexed keywords

CARVACROL; ESSENTIAL OIL; NITROGEN; PEROXIDE; SODIUM CHLORIDE; THYMOL; VOLATILE AGENT;

ACIDITY; ALKALINITY; ANTIMICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; CARP; CHEMICAL ANALYSIS; CONTROLLED STUDY; ELECTROLYSIS; FOOD PRESERVATION; GROWTH INHIBITION; LIPID OXIDATION; MICROBIAL GROWTH; MICROBIOLOGICAL EXAMINATION; MOISTURE; NONHUMAN; ORGANOLEPTIC PROPERTY; PH; PH MEASUREMENT; SENSORY ANALYSIS; SENSORY EVALUATION;

ANIMALS; CARPS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DOSE-RESPONSE RELATIONSHIP, DRUG; DRUG SYNERGISM; ELECTROLYSIS; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD PRESERVATIVES; HUMANS; OILS, VOLATILE; PIGMENTATION; SEAFOOD; SODIUM CHLORIDE; TASTE; TIME FACTORS;

CYPRINUS CARPIO;

EID: 31544438321     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.09.010     Document Type: Article

References (45)

1. J.H. Al-Jedah, M.Z. Ali, and R.K. Robinson The inhibitory action of spices against pathogens that might be capable of growth in a fish sauce (mehiawah) from the middle east International Journal of Food Microbiology 57 2000 129 133
2. M.A. Amerine, R.M. Danglorn, and E.B. Roessler Principles of Sensory Evaluation of Food 1965 Academic Press New York, USA
3. A.O.A.C. Official Method of Analysis of AOAC International 16th. Ed 1995 AOAC international Virginia, USA
4. K.A. Barstad, C.N. Cutter, and A. Demirci Optimization of electrolyzed oxidizing water to reduce Listeria monocytogenes on ready-to-eat-meat http://www.sterilox.com/NewFiles/ECA/Abstract%20Optimi%c9o%20Eat-Meats.htm 2001
5. R.A. Bello, and G. Sierra Use of boned fish meat in the preparation of dried products Archivos Latinoamericanos de Nutrición 34 1984 500 512
6. S. Burt Essential oils: their antibacterial properties and potential applications in foods International Journal of Food Microbiology 94 2004 223 253
7. E.J. Conway Microdiffusion Analysis and Volumetric Error 1950 Cosby Lochwood London, U.K.
8. M.A. Deza, M. Araujo, and M.J. Garrido Inactivation of Escherichia coli O157: H7, Salmonella enteritidis and Listeria monocytogenes on the surface of tomatoes by neutral electrolyzed water Letters in Applied Microbiology 37 2003 482 487
9. H. Egan, R.S. Kirk, and R. Sawyer Perarson's Chemical Analysis of Foods 1981 Churchil Livingstone Edinburgh, UK 535 536
10. M.W. Eklund, M.E. Peteroson, F.T. Poysky, R.N. Paranjpye, and G.A. Pelroy Control of bacterial pathogens during processing of cold-smoked and dried salmon strips Journal of Food Protection 67 2004 347 351
11. R.S. Farg, Z.Y. Daw, F.M. Hewedi, and G.S. El-Baroty Antimicrobial activity of some Egyptian spices essential oils Journal of Food Protection 52 1989 665 667
12. A. Gelman, R. Pasteur, and M. Rave Quality change and storage life of common carp (Cyprinus carpio) at various storage temperatures Journal Science Food Agriculture 52 1990 231 247
13. W.G. Grahame Methods for preservation and extension of shelf life International Journal of Food Microbiology 33 1996 51 64
14. J.J. Gray, E.A. Gomaa, and D.J. Buckley Oxidation quality and shelf-life of meat Meat Science 43 1996 111 123
15. H.H. Huss, A.P. Alan Reilly, and B.E.P.K. Karim Prevention and control of hazards in seafood Food Control 11 2000 149 156
16. C. Kim, Y.C. Hung, and R.E. Brackett Roles of oxidation-reduction potential in electrolyzed oxidizing and chemically modified water for the inactivation of food-related pathogen Journal of Food Protection 63 2000 19 24
17. J.M. Kim, M.R. Marshall, J.A. Cornell, J.F. Preston, and C.I. Wei Antibacterial activity of carvacrol, citral and geraniol against salmonella typhimurium in culture medium and on fish cubes Journal of Food Science 60 2003 1364 1374
18. H. Kiura, K. Sano, S. Morimatsu, T. Nakano, C. Morita, M. Yamaguchi, T. Maeda, and Y. Katsuoka Bactericidal activity of electrolyzed acid water from solution containing sodium chloride at low concentration, in comparison with that at high concentration Journal of Microbiological Methods 49 2002 285 293
19. S. Koseki, K. Yoshida, S. Kamitani, S. Isobe, and K. Itoh Effect of mild heat pre-treatment with alkaline electrolyzed water on the efficacy of acidic electrolyzed water against Escherichia coli O157: H7 and Salmonella on lettuce Food Microbiology 21 2004 559 566
20. D.S. Lee, and H.K. Kim Carotenoid destruction and nonenzymtaic browning during red pepper drying as functions of average moisture content and temperature Korean Journal of Food Science and Technology 21 1989 425 429
21. B.S.M. Mahmoud, A.Z.M. Badee, A. El-Akel, G.H. Ragab, and S.M. Faheid Effect of some spices used as antioxidants on the yeast activity and the rheological properties of wheat flour Deutsche Lebensmittel-Rundschau 100 2004 398 404
22. B.S.M. Mahmoud, K. Yamazaki, K. Miyashita, S. Il-Shik, C. Dong-Suk, and T. Suzuki Bacterial microflora of carp (Cyprinus carpio) and its shelf-life extension by essential oils compounds Food Microbiology 21 2004 657 666
23. B.S.M. Mahmoud, K. Yamazaki, K. Miyashita, S. Il-Shik, C. Dong-Suk, and T. Suzuki Decontamination effect of electrolyzed NaCl solutions on carp Letters in Applied Microbiology 39 2004 169 173
24. Mahmoud, B.S.M., Kawai, Y., Yamazaki, K., Miyashita, K., Suzuki, T., in preparation. Effect of treatment with electrolyzed NaCl solutions and essential oil compounds on the proximate composition, amino acids and fatty acids composition of carp fillets.
25. K. Miyashita, M. Yasuda, T. Ota, and T. Suzuki Strong antioxidant activity of cathodic solution produced by electrolysis of dilute NaCl solution Bioscience, Biotechnology, and Biochemistry 63 1999 421 423
26. R.T. Nassu, L.A.G. Goncalves, M.A. Silva, and J. Beserra Oxidative stability of fermented goat meat sausage with different levels of natural antioxidant Meat Science 63 2003 43 49
27. Ozer, N.P., Demirci, A., 2004. Use of electrolyzed oxidizing water to Inactivate Escherichia coli O157: H7 and Listeria monocytogenes Scott A on raw salmon.PaperNo:046020anASAEMeeting Presentation: http://asae frymulti.com/request2.asp?ID=5 and A ID=16925 and CID=can 2004 and v=and i=and T=1.
28. L. Ramanathan, and N.P. Das Studies on the control of lipid oxidation in ground fish by some polyphenolic natural products Journal of Agriculture and Food Chemistry 40 1992 17 21
29. M.S. Rahman, N. Guizani, M.H. Al-Ruzeiki, and A.S. Al-Khalasi Microflora changes in tuna minces during convection air-drying Dry Technology 18 2000 2369 2379
30. M.S. Rahman, O.S. Al-Amri, and I.M. Al-Bulushi Pores and physico-chemical characteristics of dried tuna produced by different methods of drying Journal of Food Engineering 53 2002 301 313
31. M.S. Rahman, N. Guizani, and M.H. Al-Ruzeiki D- and z-values of microflora in tuna mince during moist and dry-heating Lebensmittel-Wissenschaft + Technologie 37 2004 93 98
32. W. Richard, H. Julia, and J. Bindu Flies, fish and food Biologist 49 2002 123 126
33. S.S. Sablani, M.S. Rahman, I. Haffar, O. Mahgoub, A.S. Al-Marzouki, M.H. Al-Ruzeiqi, N.H. Al-Habasi, and R.H. Al-Belushi Drying rates and quality parameters of fish sardines processed using solar dryers Agricultural and Marine Sciences 8 2003 79 86
34. S. Shirahata, S. Kabayama, M. Nakano, T. Miura, K. Kusumoto, M. Gotoh, H. Hayashi, K. Otsubo, S. Morisawa, and Y. Katakura Electrolyzed-reduced water scavenges active oxygen species and protects DNA from oxidative damage Bioscience, Biotechnology, and Biochemistry 43 1997 269 274
35. G.M. Siu, and H.H. Draper A survey of the malonaldehyde content of retail meats and fish Journal of Food Science 43 1978 1147 1149
36. L.N. Srikar, and J.G. Hiremath Fish preservation I. Studies on changes during frozen storage of oil sardine Journal of Food Science and Technology 9 1972 191 193
37. R.G.D. Steel, and J.H. Torrie Principles and Procedures of Statistics 1980 McGraw-Hill New York
38. A. Stolle, H. Sedlmeier, A. Nasser, H. Eisgruber, H. Youssef, and A. Lotfi The nutritive value of carp (Cyprinus carpio) Tierarztliche Praxis 22 1994 512 514
39. T. Suzuki, J. Itakura, M. Watanabe, M. Ohta, Y. Sato, and Y. Yamaya Inactivation of Staphylococcal enterotoxin-A with an electrolyzed anodic solution Journal of Agriculture and Food Chemistry 50 2002 230 234
40. T. Suzuki, T. Noro, Y. Kawamura, K. Fukunaga, M. Watanabe, M. Ohta, H. Sugiue, Y. Sato, M. Kohno, and K. Hotta Decontamination of aflatoxin-forming fungus and elimination of aflatoxin mutagenicity with electrolyzed NaCl anode solution Journal of Agriculture and Food Chemistry 50 2002 633 641
41. A. Ultee, E.P.W. Kets, and E.J. Smid Mechanisms of action of carvacrol on the food borne pathogen Bacillus cereus Applied and Environmental Microbiology 65 1999 4606 4610
42. U. Uyttendaele, K. Neyts, H. Vanderswalmen, E. Notebaert, and J. Debevere Control of Aeromonas on minimally processed vegetables by decontamination with lactic acid, chlorinated water, or thyme essential oil solution International Journal of Food Microbiology 90 2004 263 271
43. K. Yamazaki, T. Yamamoto, Y. Kawai, and N. Inoue Enhancement of antilisterial activity of essential oil constituents by nisin and diglycerol fatty acid ester Journal of Food Microbiology 21 2004 283 289
44. K. Yoshida, N. Achiwa, and M. Katayose Application of electrolyzed water for food industry in Japan Htt://ift.confex.com/ift/2004/techprogram/ paper_20983.htm 2004
45. M.S. Zaki, H.A. El-Mansy, Y.M. Hassan, and E.H. Rahma Effect of nisin in saturated brine and storage on the quality of dried bolti fish (Tilapia nilotica) Nahring 20 1976 691 697