The effect of chamber bitter extract (Phyllanthus amarus Schum. et Thonn) on the quality of cobia fillet during ice storage

Tran Minh Phu * , Huynh Thi Kim Duyen , Tomoaki Hagiwara , Nguyen Thi Nhu Ha , Nguyen Le Anh Dao and Nguyen Quoc Thinh

* Corresponding author (tmphu@ctu.edu.vn)

Article Sidebar

Full Text: PDF

Received: 21 Oct 2019
Revised: 07 Feb 2020
Accepted: 23 Apr 2020
Published: 23 Apr 2020
Title: The effect of chamber bitter extract (Phyllanthus amarus Schum. et Thonn) on the quality of cobia fillet during ice storage
DOI: 10.22144/ctu.jsi.2020.062
Views
448
Downloads
390
Crossref
Scopus
Google Scholar
Europe PMC
How to Cite
Phú, T. M., Duyên, H. T. K., Hagiwara, T. ., Hạ, N. T. N., Đào, N. L. A., & Thịnh, N. Q. (2020). The effect of chamber bitter extract (Phyllanthus amarus Schum. et Thonn) on the quality of cobia fillet during ice storage. CTU Journal of Science, 56(CĐ Thủy sản), 255-265. https://doi.org/10.22144/ctu.jsi.2020.062
Issue
Vol. 56 No. Special issue on Aquaculture and Fisheries (2020)
Section
Animal and Veterinary

Abstract

The study was conducted to determine the effect of extract from chamber bitter (Phyllanthus amarus) on the quality of cobia fillet during ice storage. Cobia fillets (16 pecies; 800-1200 g) were soaked in ice cold water (≤ 4 ) for 30 minutes, drained then packed into PE bags and stored in the insulated box with ice, using as control treatment. In the Phyllanthus amarus treatment, 16 fillets were soaked in extract of chamber bitter 0.02% for 30 minutes and preserved in the same way as control treatment. Sampling was done at 1st, 5th, 10th and 15th day of storage time. Evaluated parameters included pH, temperature, texture, sensory property, total volatile base nitrogen, color, moisture, total aerobic bacteria count, peroxide value and TBARs water holding capacity, the change of color and moisture of fish fillet. Results showed that cobia fillet in both of treatments kept quality and safety for 10 days of ice storage. The use of chamber bitter extract showed the better sensory property (7.96) and significant lower total aerobic bacteria count (4.24 log10 CFU/g) compared to the control treatment (7.00; 4.89 log10 CFU/g) after 10 days of storage. Total aerobic bacteria count at the 15th day exceeded the limit 106CFU/g.
Keywords: Cobia, cold ice storage, Phyllanthus amarus, sensory property, total aerobic bacteria count

Tóm tắt

Nghiên cứu được thực hiện nhằm đánh giá ảnh hưởng của việc sử dụng dịch chiết diệp hạ châu (Phyllanthus amarus) trong bảo quản lạnh cá bớp. Cá bớp phi lê (16 miếng; 800-1200 g) được ngâm trong nước đá lạnh 30 phút ở nhiệt độ ≤ 4oC, sau đó vớt ra để ráo và cho vào túi PE và được bảo quản bằng nước đá trong thùng xốp được sử dụng làm nghiệm thức đối chứng. Đối với nghiệm thức xử lý diệp hạ châu, 16 miếng cá bớp phi lê được nhúng trong dịch chiết diệp hạ châu nồng độ 0,02% trong 30 phút và bảo quản lạnh tương tự như nghiệm thức đối chứng. Thu mẫu được thực hiện vào các ngày 1, 5, 10 và 15. Các thông số được đánh giá bao gồm pH, nhiệt độ, cấu trúc, cảm quan, đạm bay hơi, tổng số vi khuẩn hiếu khí, chỉ số peroxyde, chỉ số TBARs, khả năng giữ nước, sự thay đổi màu sắc và độ ẩm của cơ thịt cá. Kết quả cho thấy cá bớp phi lê giữ được chất lượng và độ an toàn tốt trong 10 ngày bảo quản ở điều kiện lạnh, có và không có bổ sung dịch chiết diệp hạ châu. Tuy nhiên, cá bớp phi lê có sử dụng dịch chiết diệp hạ châu có chất lượng cảm quan (7,96) tốt hơn và tổng vi sinh vật hiếu khí (4,24 log10 CFU/g) thấp hơn so với mẫu đối chứng (7,00; 4,89 log10 CFU/g) sau 10 ngày bảo quản. Sau 15 ngày bảo quản số lượng vi khuẩn hiếu khí vượt quá mức cho phép, 106CFU/g.
Từ khóa: Bảo quản lạnh, cá bớp, cảm quan, diệp hạ châu, vi sinh

Article Details

References

Alghazeer, R., Saeed, S., and Howell, N.K., 2008. Aldehyde formation in frozen mackerel (Scomberscombrus) in the presence and absence of instant green tea. Food Chemistry. 108(3): 801-810.

AOAC, 2016. Official methods of Analysis of AOAC International, 20th Edition, George W. LAtimer, Jr (Eds), Volume I.

Babovic, N., Zizovic, I., Saicic, S., Ivanovic, J., and Petrovic, S., 2010. Oxidative stabilization of Sunflower oil by antioxidant fractions from selected Lamiaceaeherbs. Chemical Industry and Chemical Engineering Quarterly. 16 (4): 287-293.

Baldi, S.C.V., Parisi, G., Bonelli, A., Balieiro, J.C.C., Guimarães, J.L. and Viegas, E.M.M., 2018. Effects of different stunning/slaughter methods on frozen fillets quality of cobia (Rachycentroncanadum). Aquaculture. 486: 107-113.

Benjakul, S., Visessanguan, W., Phongkanpai, V., and Tanaka, M., 2005. Antioxidative activity of caramelization products and their preventive effect on lipid oxidation in fish mince. Food Chemistry. 90(1-2): 231-239.

Bộ Y Tế, 2012. Quy chuẩn kỹ thuật quốc gia đối với ô nhiễm vi sinh vật trong thực phẩm QCVN 8-3:2012/BYT. Truy cập tại: http://www.fsi.org.vn/pic/files/qcvn-8-3_2011-byt-ve-o-nhiem-vi-sinh-vat-trong-tp_bia_merged.pdf. Ngày truy cập: 20/09/2019.

Boselli, E., Caboni, M.F., Redriguez-Estrada, M.T., Toschi, T.G., Daniel, M., and Lercker, G., 2005. Photoxidationof cholesterol and lipids of turkey meat during storage under commercial retail conditions. Food Chemistry. 91: 705-713.

Cakli, S., Kilinc, B., Cadun, A., Dincer, T., and Tolasa, S., 2007. Quality differences of whole unguttedsea bream (Sparus aurata) and sea bass (Dicentrarchuslabrax)while stored in ice. Food Control. 18(5): 391-397.

Chaijan, M., Benjakul, S., Visessanguan, W., and Faustman, C., 2006. Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storage. Food Chemistry. 99(1): 83-91.

Đỗ Tất Lợi. 1995. Những cây thuốc và vị thuốc Việt Nam. NXB Khoa học và Kĩ thuật.

Duun, A.S., and Rustad, T., 2007. Quality changes during superchilledstorage of cod (Gadusmorhua) fillets. Food Chemistry. 105: 1067–1075.

Flechtenmacher, W., 1975. Bleeding of cod on board factory trawlers. ArchivFur Fischereiwissenschaft. 26: 53-56

Gonçalves, A.A., and Santos, T.C.L., 2018. The effects of vacuum and modified atmosphere packaging on quality changes in seasoned cobia (Rachycentroncanadum) sticks stored under refrigeration. Brazilian Journal of Food Technology, 21.

Grigorakis, K., Taylor, K.D.A., and Alexis, M.N., 2003. Seasonal patterns of spoilage of ice-stored cultured gilthead sea bream (Sparus aurata). Food Chemistry. 81: 263-268.

Hultmann, L., Phu, T.M., Tobiassen, T., Aas-Hansen, Ø., and Rustad, T., 2012. Effects of pre-slaughter stress on proteolytic enzyme activities and muscle quality of farmed Atlantic cod (Gadusmorhua). Food chemistry. 134(3): 1399-1408.

Huss, H.H., 1995. Quality and quality changes in fresh fish, FAO Fisheries Technical Paper. No. 348. Rome.

Innis, S.M., 1991. Essential fatty acids in growth and development. Progressin Lipid Research. 30: 39-103.

International IDF Standards, 1991. Section 74A, International Dairy Federation, IDF-Square Vergote41, Brussels.

Kloucek, P., Polesny, Z.,Svobodova,B., Vlkova, E. and Kokoska,L.,2005.Antibacterial screening of some Peruvian medicinal plants used in CallerίaDistrict. JournalEthnopharmacology.99: 309-312.

Li, T., Hu. W., Li, J., Zhang, X., Zhu, J., and Li, X., 2012. Coating effects of tea pholyphenoland rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaenacrocea). Food control. 25: 101-106.

Malle, P., and Poumeyrol, M., 1989. A new chemical criterion for the quality control of fish: trimethylamine/total volatile basic nitrogen (%). Journal of food protection. 52(6): 419-423.

Meilgaard, M., Civille, G.V., and Carr, B.T., 1999. Sensory evaluation techniques (3rd ed), CRC Press, Boca Raton, FL.

Mohan, C.O., Ravishankar, C.N., Lalitha, K.V., and Gopal, T.S., 2012. Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella longiceps)during chilled storage. Food Hydrocolloids, 26(1), 167-174.

Ofstad, R., Kidman, S., Myklebust, R., and Hermansson, A.M., 1993. Liquid loss capacity and structural changes during heating of fish muscle: Cod (GadusmorhuaL) and salmon (Salmo salar). Food structure. 12(2): 4.

Olafsdottir, G., Martinsdottir, E., Oehlenschlager, J., Dalgaarg, P., Undeland, I., and Mackie, I.M., 1997. Method to evaluate fish freshness in research and industry. Trends in Food Technology. 8: 258–265.

Olsson, G.B., Ofstad, R., Lodemel, J.B., and Olsen, R.L., 2003. Changes in waterholdingcapacity of halibut muscle during cold storage. LWT-Food Science and Technology. 36(8): 771-778.

Papadopoulos, V., Chouliara, I., Badeka, A., Savvaidis, I.N., and Kontominas, M.G., 2003. Effect of gutting on microbiological, chemical, and sensory properties of aquaculturedsea bass (Dicentrarchuslabrax) stored in ice. Food Microbiology. 20: 411–420.

Phan Thị MỹLệ, 2015. Nghiên cứu đề xuất quy trình chế biến cá bớp (RachycentronCanadum) phi lê đông lạnh nhằm hạn chế sự ôxyhóa lipid trong quá trình bảo quản. Luận văn thạc sĩ. Đại Học Nha Trang.

Pike, I.H., and Hardy, R.W., 1997. Standards for assessing quality of feed ingredients. In: D’Abramo, L.R., Conklin, D.M., Akiyama, D.M. (Eds.), Crustacean Nutrition. Advances in World Aquaculture, vol. 6. World Aquaculture Society, Baton Rouge, LA, pp. 473–492.

Raharjo, S., Sofo, J.N., and Schmidt, G.R., 1992. Improved speed, specificity and limit of determination of an aqueous acid-extraction thiobarbituricacid-C18 method for measuring lipid-peroxidation in beef. Journal of Agriculture and Food Chemistry. 40: 2182-2185.

Rawdkuen, S., Jongjareonrak, A., Benjakul, S., and Chaijan, M., 2008. Discoloration and lipid deterioration of farmed giant catfish (Pangasianodongigas) muscle during refrigerated storage. Journal of food science. 73(3): C179-C184.

Robinson, J., Barnabas, E.R., and Nathan, F., 2012. Quality changes of farmed cobia steaks held in cold stores (− 18°C). International Journal of Food Science & Technology. 47(11): 2429-2435.

Sallam, K.I., 2007. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food Control. 18(5): 566-575.

Sen, A., and Batra, A., 2013. The study of in vitro and in vivo antioxidant activity and total phenolic content of Phyllanthus amarusSchum. & Thonn: A medicinally important plant.International Journal of Pharmacy and Pharmaceutical Sciences. 5: 942-947

Taheri, S., Motalebi, A.A. and Fazlara, A., 2012c. Antioxidant effect of ascorbic acid on the quality of Cobia (Rachycentroncanadum) fillets during frozen storage. Iranian journal of fisheries sciences. 11(3): 666-680.

Taheri, S., Motallebi, A.A., Fazlara, A., Aftabsavar, Y., and Aubourg, S.P., 2012b. Influence of vacuum packaging and long-term storage on some quality parameters of cobia (Rachycentroncanadum) fillets during frozen storage.American-Eurasian Journal of Agricultural and Environmental Sciences.12(4): 541-547.

Taheri, S., Motallebi, A.A., Fazlara, A., Aghababyan, A., and Aftabsavar, Y., 2012a. Changes of fatty acid profiles in fillets of Cobia (Rachycentroncanadum) during frozen storage. Iranian Journal of Fisheries Sciences. 11(1): 204-213.

Tsuchiya, H., Kita, S., and Seki, N., 1992. Postmortem changes in α-actinin and connectinin carp and rainbow trout muscles. Nippon Suisan Gakkaishi. 58: 793-798.

Vanschoonbeek, K., de Maat, M.P., and Heemskerk, J.W., 2003. Fish oil consumption and reduction of arterial disease. Journal of Nutrition. 133: 657-660.

Velho, N.P.S., 2001. Preparation for obtaining accreditation of analytical methods regarding quality issues as stated in ISO standard ISO/IEC final project report. 17025:1999.