The impact of marine and terrestrial based extracts on the freshness quality of modified atmosphere packed sea bass fillets

Özoğul, Fatih; Durmuş, Mustafa; Köşker, Ali Rıza; Özkütük, Ali Serhat; Küley, Esmeray; Yazgan, Hatice; Yazgan, Ramazan; Šimat, Vida; Özoğul, Yeşim

doi:10.1016/j.fbio.2023.102545

Cited by 8 publications

(3 citation statements)

References 89 publications

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“…pyogenes. This matched with Ozogul et al [73] who found that extracts of P. pavonica showed potential as antioxidant and antibacterial agents in the sea food sector, extending the shelf life of sea bass fillets by up to 18 days in comparison to the control (12 days). They attributed that to the presence of phenolic chemicals, which may be connected to the studied extracts' antioxidant and antibacterial activities.…”

Section: Cytotoxicity Effect Of Padina Pavonica Extractsupporting

confidence: 87%

Utilization of Algae Extracts as Natural Antibacterial and Antioxidants for Controlling Foodborne Bacteria in Meat Products

Hamad,

Samy,

Mehany

et al. 2023

Foods

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Padina pavonica, Hormophysa cuneiformis, and Corallina officinalis are three types of algae that are assumed to be used as antibacterial agents. Our study’s goal was to look into algal extracts’ potential to be used as food preservative agents and to evaluate their ability to inhibit pathogenic bacteria in several meat products (pastirma, beef burger, luncheon, minced meat, and kofta) from the local markets in Alexandria, Egypt. By testing their antibacterial activity, results demonstrated that Padina pavonica showed the highest antibacterial activity towards Bacillus cereus, Staphylococcus aureus, Escherichia coli, Streptococcus pyogenes, Salmonella spp., and Klebsiella pneumoniae. Padina pavonica extract also possesses most phenolic and flavonoid content overall. It has 24 mg gallic acid equivalent/g and 7.04 mg catechol equivalent/g, respectively. Moreover, the algae extracts were tested for their antioxidant activity, and the findings were measured using ascorbic acid as a benchmark. The IC50 of ascorbic acid was found to be 25.09 μg/mL, while Padina pavonica exhibited an IC50 value of 267.49 μg/mL, Corallina officinalis 305.01 μg/mL, and Hormophysa cuneiformis 325.23 μg/mL. In this study, Padina pavonica extract was utilized in three different concentrations (Treatment 1 g/100 g, Treatment 2 g/100 g, and Treatment 3 g/100 g) on beef burger as a model. The results showed that as the concentration of the extract increased, the bacterial inhibition increased over time. Bacillus cereus was found to be the most susceptible to the extract, while Streptococcus pyogenes was the least. In addition, Padina pavonica was confirmed to be a safe compound through cytotoxicity testing. After conducting a sensory evaluation test, it was confirmed that Padina pavonica in meat products proved to be a satisfactory product.

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Section: Cytotoxicity Effect Of Padina Pavonica Extractsupporting

confidence: 87%

Utilization of Algae Extracts as Natural Antibacterial and Antioxidants for Controlling Foodborne Bacteria in Meat Products

Hamad,

Samy,

Mehany

et al. 2023

Foods

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“…Tyramine synthesis was higher in the C. albicans and P. damselae groups treated with aqueous garlic extract than in the ethanol‐treated group, despite the fact that the bacterial load at HDB was lower in the aqueous garlic extract group than in the ethanol extract group. Similarly, other studies showed a poor correlation between the production of BAs and the bacterial load (Kuley et al ., 2017; Burgut et al ., 2020; Yavuzer et al ., 2021; Ozogul et al ., 2024). Histamine production by S. aureus decreased to 1.34 and 0.01 mg L −1 in the existence of garlic ethanolic and aqueous extracts, respectively.…”

Section: Resultsmentioning

confidence: 99%

The effectiveness of garlic extracts on biogenic amine formation by foodborne pathogens and fish spoilage bacteria

Yazgan,

Kuley,

Ozogul

et al. 2024

Int J of Food Sci Tech

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SummaryImpacts of aqueous and ethanolic extracts of garlic were investigated in suppressing bacterial growth and biogenic amine (BA) formation by selected foodborne pathogens (Candida albicans, Salmonella paratyphi A, Escherichia coli and Staphylococcus aureus) and fish spoilage bacteria (Enterococcus faecalis, Photobacterium damselae and Pseudomonas luteola). The spread‐plate method was used to monitor bacterial growth in histidine decarboxylase broth (HDB), whereas the rapid high‐performance liquid chromatographic (HPLC) method was used for BA analysis. Bacterial growth and their ammonia and BA production were monitored using HDB. The results showed that bacterial growth on HDB was in the range from 9.13, for P. luteola, to 9.54 log CFU (colony‐forming units) mL−1, for S. aureus and C. albicans. The presence of garlic extracts in HDB resulted considerably in lowering bacterial growth and BA formation (P < 0.05). The highest inhibitory activities of ethanolic and water garlic extracts were obtained for Gram‐positive S. aureus with 1.4 and 1.5 logarithmic reduction on bacterial growth, followed by Gram‐negative Salmonella Paratyphi A and E. coli. Application of garlic extracts, mainly ethanolic ones, showed a significant inhibitory effect on bacterial ammonia production, with 4‐100‐fold lower ammonia accumulation (P < 0.05). Bacteria produced all tested BAs, mainly dopamine, agmatine and tryptamine. The highest levels of histamine and tyramine (61.99 and 36.45 mg L−1) were produced by S. aureus. In the presence of aqueous or ethanolic garlic extracts, putrescine production by E. faecalis was around 110‐fold lower than that of the control group. Results revealed that both garlic extracts are potent antimicrobials that can control the growth of foodborne pathogens and their harmful BA formation.

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“…The freshness of fishery products depends on the product's value, excluding the difference in fish species (Freitas et al, 2020;. Compared with livestock meat, fish tissues have fewer connective tissues, softer muscle tissues, and stronger self-digestion, making them prone to muscle protein hydrolysis and spoilage (Listrat et al, 2016;Prabhakar et al, 2020;Hui et al, 2023;Ozogul et al, 2023). Therefore, preserving fish freshness is a typical application of low-temperature refrigeration (Freitas et al, 2020;Du et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties of rainbow trout (Oncorhynchus mykiss) filet treated with high-voltage electrostatic field under different storage temperatures

Cheng

Huang

Lu³

et al. 2023

Front. Sustain. Food Syst.

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The post-mortem rigid of farmed rainbow trout (Oncorhynchus mykiss) affects the texture of the meat and might even be risky for microorganisms, undermining the popularity of frozen filets among consumers. This study investigated the importance of different conditions (0°C, 4°C, and 25°C for 0–4 days) and physicochemical characteristics of rainbow trout filet storage on fish’s characteristics, freshness, quality, and shelf-life. Results showed that the fish easily underwent rigor mortis and resolution of rigor mortis when stored at 25°C. However, rigor mortis was more likely to occur under storage at 0°C than at 4°C [with 100 kV/m high voltage electrostatic fields (HVEF)] due to low-temperature stimulation, but resolution of rigor mortis began to appear after 24 h of storage at either temperature. The protein solubility and gel strength of fish stored at 25°C continued to decrease due to thermal denaturation, and those of fish stored at 4°C and 0°C also showed a decrease owing to rigor mortis and then an increase when rigor mortis disappeared. The K values increased rapidly at 25°C and reached 61% at 14 h. Under storage at 4°C and 0°C, the K values only slightly increased before resolution of rigor mortis. However, the K-values did not exceed 40% for 4 days post-resolution of rigor mortis. Differential Scanning Calorimetry analysis and tissue sectioning showed that protein denaturation and separation between muscle fibers persisted during storage at various temperatures, most notably at 25°C. It is important to note that storing at 0°C for 96 h did not result in any significant changes in the molecular protein composition. Moreover, the muscle tissue remained in excellent condition compared to storage at 25°C and 4°C. Additionally, there was no significant difference in the total viable count (TVC) and psychrophilic bacteria between storage at 0°C and 4°C, considered safe for food consumption. These promising findings are conveyed in a circular economy based on the food industry, particularly adequate raw materials, stable prices, measures to reduce food loss and waste, and contributing to developing efficient, diverse, and sustainable food processing systems.

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The impact of marine and terrestrial based extracts on the freshness quality of modified atmosphere packed sea bass fillets

Cited by 8 publications

References 89 publications

Utilization of Algae Extracts as Natural Antibacterial and Antioxidants for Controlling Foodborne Bacteria in Meat Products

Utilization of Algae Extracts as Natural Antibacterial and Antioxidants for Controlling Foodborne Bacteria in Meat Products

The effectiveness of garlic extracts on biogenic amine formation by foodborne pathogens and fish spoilage bacteria

Physicochemical properties of rainbow trout (Oncorhynchus mykiss) filet treated with high-voltage electrostatic field under different storage temperatures

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