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The use of zanthoxylum acanthopodium (andaliman) extract for the preservation of indian mackerel (rastrelliger kanagurta)

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Fish is a biological matter which undergoes quick deterioration due to spoilage process which is mainly caused by spoilage bacteria. Nowadays, fishermen use ices, and sometimes the illegal chemical substance to maintain the quality of fish. The development of natural based products to be used as preservative agents would be welcome. In this research, andaliman essential oil was used as natural preservatives. Andaliman is known for its antibacterial and antioxidant activity. The purpose of this research is to study the effectiveness andaliman essential oil as a natural preservative agent in fish. Andaliman essential oil is tested by soaking fresh Indian mackerel fish (Rastrelliger kanagurta) fillet in 5000 ppm, 10000 ppm and 15000 ppm andaliman solution, and also in water as control for 5 and 10 minutes. The microbial tests were done using the total plate count method. The experiment results showed that the use of andaliman essential oil inhibited the growth of spoilage bacteria including histamine-forming bacteria in Indian mackerels. The antimicrobial activity increased with increasing andaliman essential oil concentration. From this research result andaliman essential oil has the potential to be used as a natural preservative to maintain fish freshness and quality during storage.

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Availability

B00832

(wh)

Available

Detail Information

Series Title

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Call Number

832

Publisher

: Swiss German University., 2010

Collation

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Language

English

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Classification

NONE

Content Type

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Edition

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Subject(s)

FT

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