Inhibitory Effect of Garlic Extract on Histamine Accumulation in Mackerel Meat
2017
Shim, J.H., Konkuk University, Seoul, Republic of Korea | Paik, H.D., Konkuk University, Seoul, Republic of Korea | Lee, S.K., Konkuk University, Seoul, Republic of Korea
This study was carried out to investigate the effects of garlic extract on histamine reduction in mackerel meat stored at 4℃ and 15℃, respectively. The number of total bacteria in mackerel meat treated with 7.5% garlic extract was ten times lower than that of the control stored for 6 days of 4℃. However, there was no difference among the samples after 9 days of storage. Reduction of eicosapentaenoic acid (C20:5) and docosahexaenoic acid (C22:6) contents was observed in the normal control group at both temperatures. However, contents of these two polyunsaturated fatty acids slightly increased in garlic extract-treated fish. Amounts of volatile basic nitrogen increased over time in the control group, but decreased in the garlic extract-treated meat, indicating that garlic extract might suppress decomposition. No histamine was detected initially in all samples. However, a small amount of histamine (42.87 mg/kg) was detected in the control at 3 days after storage at 4℃. Histamine content increased continuously with storage period but was lower in mackerel meat containing garlic extract, in which histamine suppression was proportional to the concentration of garlic extract. It can be concluded that garlic extract could be utilized to extend the storage period of mackerel.
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