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International Journal of Fisheries and Aquatic Studies
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E-ISSN: 2347-5129, P-ISSN: 2394-0506

International Journal of Fisheries and Aquatic Studies

2014, Vol. 1, Issue 6, Part B

Effects of Garlic Allium sativum Extract on Lipid Oxidation, Microbiological, and Organoleptic Qualities in Hot-smoked Sardines, Sardinella longiceps During Frozen Storage


Author(s): R. C. Guiñares, M. C. E. B. Agbon, A. S. B. Campeon, M. F. M. T. Belinario

Abstract: Fatty fishes such as Indian oil sardines (Sardinella longiceps) are suitable for smoking but it contains high amount of polyunsaturated fatty acids making it very prone to lipid oxidation. Furthermore, the nature of the product also makes it susceptible to microbial spoilage and proliferation of pathogenic bacteria which may cause foodborne diseases outbreaks. The banning of synthetic antioxidants and antibiotics due to its adverse effects on human health has necessitated the use of natural antioxidants and antimicrobial agents such as herbs and spices. This study undertakes to determine the effectiveness of garlic (Allium sativum) extract (GE) as natural antioxidant and antimicrobial agent in smoked sardines. The inhibitory effect of garlic (Allium sativum) extract (GE) on lipid oxidation in hot-smoked sardines (Sardinella longiceps) during frozen storage (-18 ºC) for 30 days was assessed by monitoring the peroxide value (PV), free fatty acid (FFA) and acid values of the fish oil. The antimicrobial effect of GE was determined by Aerobic Plate count. Changes in the quality during storage period were likewise determined using Descriptive Sensory Score Sheets. Results of the study revealed that the use of garlic extracts (GE) at 5 g, 10, and 15 g concentrations showed significant reduction (p<0.05) in peroxide values. However, there was no significant difference in acid and free fatty values between the control and Garlic Extract-treated smoked sardines. No significant difference in aerobic plate count was likewise observed between control and garlic treated samples. The addition of garlic extracts (5 g, 10 g, and 15 g) was found to have no significant effect on most of the sensorial characteristics except for color and smoky odor which have been affected at the 30th day of frozen storage. Moreover, the acceptability of smoked sardines with 15g garlic extract was significantly low at 30th day of frozen storage.

Pages: 87-94  |  867 Views  14 Downloads

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How to cite this article:
R. C. Guiñares, M. C. E. B. Agbon, A. S. B. Campeon, M. F. M. T. Belinario. Effects of Garlic Allium sativum Extract on Lipid Oxidation, Microbiological, and Organoleptic Qualities in Hot-smoked Sardines, Sardinella longiceps During Frozen Storage. International Journal of Fisheries and Aquatic Studies. 2014; 1(6): 87-94.
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