Effect of Extracts from Chinese Ginger, Garlic and Coriander on Removing Fishy Taste of Tilapia Fillets and Optimization of Deodorization Formula
With the growing demand for a natural deodorizer, ginger, garlic and coriander extracts were proposed to remove the fishy smell of tilapia fillets. The effects of different concentrations of ginger, garlic and coriander extracts on the fishy smell value, fat oxidation and total bacterial count of ti...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2023-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022100081 |
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| author | Hui HUANG Shuxian HAO Laihao LI Yanyan WU Yongqiang ZHAO Jianwei CEN Ya WEI Huan XIANG |
| author_facet | Hui HUANG Shuxian HAO Laihao LI Yanyan WU Yongqiang ZHAO Jianwei CEN Ya WEI Huan XIANG |
| author_sort | Hui HUANG |
| collection | DOAJ |
| description | With the growing demand for a natural deodorizer, ginger, garlic and coriander extracts were proposed to remove the fishy smell of tilapia fillets. The effects of different concentrations of ginger, garlic and coriander extracts on the fishy smell value, fat oxidation and total bacterial count of tilapia fillet were studied by single factor experiments. Then the proportion of the three extracts was optimized by response surface test. The results showed that ginger, garlic and coriander extracts at concentrations of 6~8 g/L could effectively reduce the fishy smell value of fresh tilapia fillets and inhibit the production of fishy smell during cold storage. All of the three extracts could significantly inhibit the increase of thiobarbital acid value at concentrations of 8 g/L and the garlic extract had better inhibition effect. Ginger, garlic and coriander extracts could effectively reduce the total bacterial count of tilapia fillets during cold storage at concentrations of 8, 8, 10 g/L respectively. The antibacterial effect of garlic extract was better than the other extracts. The optimum compound concentrations of the three extracts to remove the fishy smell were as follow: 8.9 g/L of ginger extract, 7.5 g/L of garlic extract and 5.8 g/L of coriander extract. The fishy smell value of fresh tilapia fillet was 0.42 in this optimum formula. The compound combination of ginger, garlic and coriander extracts had a better effect on removing fishy smell of tilapia fillet. |
| first_indexed | 2024-03-12T13:35:45Z |
| format | Article |
| id | doaj.art-b485c7f834bf466a9685d43aab4e3cfd |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-03-12T13:35:45Z |
| publishDate | 2023-08-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-b485c7f834bf466a9685d43aab4e3cfd2023-08-24T06:00:01ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-08-01441620420910.13386/j.issn1002-0306.20221000812022100081-16Effect of Extracts from Chinese Ginger, Garlic and Coriander on Removing Fishy Taste of Tilapia Fillets and Optimization of Deodorization FormulaHui HUANG0Shuxian HAO1Laihao LI2Yanyan WU3Yongqiang ZHAO4Jianwei CEN5Ya WEI6Huan XIANG7South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, Guangzhou 510300, ChinaSouth China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, Guangzhou 510300, ChinaSouth China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, Guangzhou 510300, ChinaSouth China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, Guangzhou 510300, ChinaSouth China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, Guangzhou 510300, ChinaSouth China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, Guangzhou 510300, ChinaSouth China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, Guangzhou 510300, ChinaSouth China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, Guangzhou 510300, ChinaWith the growing demand for a natural deodorizer, ginger, garlic and coriander extracts were proposed to remove the fishy smell of tilapia fillets. The effects of different concentrations of ginger, garlic and coriander extracts on the fishy smell value, fat oxidation and total bacterial count of tilapia fillet were studied by single factor experiments. Then the proportion of the three extracts was optimized by response surface test. The results showed that ginger, garlic and coriander extracts at concentrations of 6~8 g/L could effectively reduce the fishy smell value of fresh tilapia fillets and inhibit the production of fishy smell during cold storage. All of the three extracts could significantly inhibit the increase of thiobarbital acid value at concentrations of 8 g/L and the garlic extract had better inhibition effect. Ginger, garlic and coriander extracts could effectively reduce the total bacterial count of tilapia fillets during cold storage at concentrations of 8, 8, 10 g/L respectively. The antibacterial effect of garlic extract was better than the other extracts. The optimum compound concentrations of the three extracts to remove the fishy smell were as follow: 8.9 g/L of ginger extract, 7.5 g/L of garlic extract and 5.8 g/L of coriander extract. The fishy smell value of fresh tilapia fillet was 0.42 in this optimum formula. The compound combination of ginger, garlic and coriander extracts had a better effect on removing fishy smell of tilapia fillet.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022100081tilapia filletdeodorizationresponse surface optimizationfishy smell valuefat oxidationtotal bacterial count |
| spellingShingle | Hui HUANG Shuxian HAO Laihao LI Yanyan WU Yongqiang ZHAO Jianwei CEN Ya WEI Huan XIANG Effect of Extracts from Chinese Ginger, Garlic and Coriander on Removing Fishy Taste of Tilapia Fillets and Optimization of Deodorization Formula Shipin gongye ke-ji tilapia fillet deodorization response surface optimization fishy smell value fat oxidation total bacterial count |
| title | Effect of Extracts from Chinese Ginger, Garlic and Coriander on Removing Fishy Taste of Tilapia Fillets and Optimization of Deodorization Formula |
| title_full | Effect of Extracts from Chinese Ginger, Garlic and Coriander on Removing Fishy Taste of Tilapia Fillets and Optimization of Deodorization Formula |
| title_fullStr | Effect of Extracts from Chinese Ginger, Garlic and Coriander on Removing Fishy Taste of Tilapia Fillets and Optimization of Deodorization Formula |
| title_full_unstemmed | Effect of Extracts from Chinese Ginger, Garlic and Coriander on Removing Fishy Taste of Tilapia Fillets and Optimization of Deodorization Formula |
| title_short | Effect of Extracts from Chinese Ginger, Garlic and Coriander on Removing Fishy Taste of Tilapia Fillets and Optimization of Deodorization Formula |
| title_sort | effect of extracts from chinese ginger garlic and coriander on removing fishy taste of tilapia fillets and optimization of deodorization formula |
| topic | tilapia fillet deodorization response surface optimization fishy smell value fat oxidation total bacterial count |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022100081 |
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