The antioxidant and antimicrobial effects of equivalent concentrations of both garlic and ginger separately in fresh and powder form on quality attributes of liquid smoked silver carp (Hypophthalmichthys molitrix) during chilled storage were investigated for a period of 24 days. The control and the treated fish samples were analysed periodically for microbiological (total viable count) and physicochemical (pH, colour, water activity, free fatty acid, total volatile basic nitrogen; TVB-N, 2-thiobarbituric acid-reactive substances; TBARS) characteristics. The results showed that each spice in either fresh or powder form treatment significantly (P < 0.05) reduced growth of microorganisms as reflected in total viable counts (TVC) from day 6 of storage, lipid oxidation decrease as displayed in TBARS, chemical spoilage decrease as reflected in TVB-N after day 6 of storage as compared to the control samples. The results obtained from this study suggests that garlic and ginger in fresh and powder form, through their combined antioxidant and antimicrobial effects, are potentially useful in preserving liquid smoked silver carp at 4 ± 1°C.

Abstract:The effects of equivalent concentrations of both garlic and ginger separately in fresh and powder form in muscle proteins of liquid smoked silver carp (Hypophthalmichthys molitrix) during chilled storage were investigated for a period of 24 days. The control and the treated smoked fish samples were analysed periodically for liquid holding capacity, salt extractable protein, texture and sensory quality characteristics. The results showed loss of that liquid holding capacity, salt extractable protein content for all sample (P < 0.05), however more loss observed on ginger treated samples. Force required compressing or shearing the sample as hardness, decreased more in ginger incorporated samples (p < 0.05). Sensory parameters of odour, texture, and appearance for all samples decreased during the chilled storage period (p < 0.05) but were still within acceptable limits, except on texture of fresh ginger samples at day 24. The results obtained from this study suggest that ginger in fresh and powder form, have high negative impacts on texture properties and protein functionality of liquid smoked silver carp muscle stored at 4 ± 1°C.