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The Effects of Mentha Pulegium L. Aqueous Extract and Nisin (Free and Nonoliposomes Forms) on Chemical, Biological, and Sensory Characteristics of Minced Silver Carp Fish (Hypophthalmichthys Molitrix) Publisher



Pouryousef N1 ; Ahmady M2 ; Shariatifar N3 ; Jafarian S1 ; Shahidi SA1
Authors
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Authors Affiliations
  1. 1. Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amoli, Iran
  2. 2. Department of Food Science and Technology, Savadkooh Branch, Islamic Azad University, Savadkooh, Iran
  3. 3. Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran

Source: Journal of Aquatic Food Product Technology Published:2022


Abstract

This study evaluated the effects of Mentha pulegium L. aqueous extract (AE) and nisin (free and nonoliposomes (N) forms) on chemical, biological, and sensory properties of minced silver carp fish during 12 days at 4°C. The treatments included the following: control: without AE and nisin, treated samples with AE 1% and AE 2%, treated samples with N-AE 1% and N-AE 2%, and treated samples with nisin 1000 IU/g and N-nisin 1000 IU/g. The nanoliposomes were prepared with the mean sizes of 141–165 nm. Encapsulation efficiency (EE) was measured at 46.23–75.14%. The results showed that the nano aqueous extract (N-AE) group had the best effect on the microbial, chemical, and sensory properties in minced fish during storage. Also, AE was more effective on gram-negative bacteria (Escherichia coli). The values of minimum bactericidal concentration and minimum inhibitory concentration of gram-negative bacteria were higher than gram-positive bacteria. © 2022 Taylor & Francis Group, LLC.
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