The impact of applying natural clinoptilolite (zeolite) on the chemical, sensory and microbiological changes of vacuum packed sardine fillets

International Journal of Food Science & Technology (Impact Factor: 1.38). 09/2012; 47(9). DOI: 10.1111/j.1365-2621.2012.03060.x


Different doses (1% and 5%) of natural zeolite were applied to determine quality changes in vacuum packaged sardine fillets during 19 days at 4 ± 1 °C. Zeolite had an effect to improve sensory quality of sardine especially for removing off-odour. The acceptable shelf life of vacuum packaged sardine was 8 days for control and 12 days for groups treated with 1% and 5% zeolite. The zeolite application resulted in significant reduction in total volatile basic nitrogen values, except for group treated with 5% zeolite at 15 days. Although the effect of zeolite depended on dose and specific storage days, application of zeolite had no effect on free fatty acid analysis. The use of zeolite significantly reduced ammonia and biogenic amine accumulation, especially for histamine and tyramine. The result of the study showed that the efficacy of zeolite as natural antimicrobials was high and lower dose of zeolite has to be applied to get maximum preservation effect.

Download full-text


Available from: Yılmaz Ucar, Sep 30, 2015
114 Reads
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: The present study investigated the effects of ethanolic extracts obtained from Mentha spicata and Artemisia campestris on the shelf life and the quality of vacuum-packed sardine fillets stored at 3 ± 1°C for a period of 21 days. The three groups were tested were VC, control group; VM, group treated with 1 % mint extract; and VA, group treated with 1 % artemisia extract. The observed shelf life of sardine fillets was 10 days for control samples, whereas the combination of vacuum packaging with mint and artemisia extracts extended the product's shelf life to 17 days. Among the chemical indices determined, the thiobarbituric acid-reactive substances values were significantly lower in VM samples. Total volatile base nitrogen was maintained at low levels in VA samples until 17 days of chilled storage. Results of aerobic plate counts and coliform counts showed the existence of a reduced growth in VA group, whereas lactic acid bacteria did not show a significant difference among groups. Natural extract treatments combined with vacuum packaging showed lower microbiological and chemical indices, indicating that the presence of phenolic compounds in mint and artemisia extracts and the removal of oxygen in the pack retarded lipid oxidation and reduced the growth of microorganisms, which resulted in preventing spoilage and extending the product's shelf life.
    Journal of food protection 10/2013; 76(10):1719-1725. DOI:10.4315/0362-028X.JFP-13-118 · 1.85 Impact Factor
  • [Show abstract] [Hide abstract]
    ABSTRACT: The work reported herein involves the characterization of natural zeolites from two different mines (San Andrés and Tasajeras; Cuba) using XRD, SEM, TG-DTA, ICP and surface area measurements. In addition, the chemical composition of zeolites, the heavy metal and environmental organic toxins content, the ion exchange rates, stability under biological conditions using simulated body fluids as well as the binding capacity for histamine have been investigated with a view to using them as medical products. The investigated zeolites contain clinoptilolite and mordenite as major phases. Furthermore, the samples are apparently free from fibrous materials according to SEM observations. In particular, the San Andrés zeolite binds remarkable amounts of histamine which are nearly irreversible under acidic (pH = 1; 12.4 mg/g) and neutral conditions (pH = 7; 15.7 mg/g), respectively. Thus, the San Andrés sample may well be applied as a medical product due to its excellent binding capacity for histamine along with its remaining optimum physico-chemical characteristics.
    Clay Minerals 09/2014; 49(4). DOI:10.1180/claymin.2014.049.4.01 · 0.97 Impact Factor
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: Ethanolic extracts from mint and artemisia were applied on vacuum-packed sardine fillets in order to investigate their effects on biogenic amine formation during 21 days at 3 ± 1C. Three different groups were tested: control group (without ethanolic extracts), T1 (mint extract – 1% w/v) and T2 (artemisia extract – 1% w/v). Natural extract treatments combined with vacuum packaging resulted in a significant shelf life extension of the sardine fillets of 7 days. Treated groups had lower (P < 0.05) histamine, tyramine and cadaverine contents than control samples. Mint extract was the most effective in decreasing biogenic amine production in fish muscle, while the artemisia extract treatment contributed to maintain histamine-forming bacteria at low levels until day 17 of chilled storage. Our findings suggest the application of mint and artemisia extracts in fish industry since they improve food safety and increase product's shelf life without altering the sensory properties of fish. PRACTICAL APPLICATIONS Seafood products containing high concentrations of biogenic amines have limited shelf lives, in particular for their impact on food quality and human health. Therefore , many preservatives are added to foods as antimicrobial agents, although consumers today prefer the presence of natural additives in food products and avoid chemical preservatives for their potential toxicity. Plants are a rich source of a large number of biologically active compounds, and hence, their extracts possess antimicrobial activities. The results of the present work show the efficiency of plant extract treatment combined with vacuum packaging in decreasing biogenic amine contents and extending the shelf life of sardine. This study also suggests the application of Mentha spicata and Artemisia campestris extracts in the food industry as natural preservatives since they improve food safety and increase product's shelf life.
    Journal of Food Processing and Preservation 03/2015; DOI:10.1111/jfpp.12489 · 1.16 Impact Factor