Dure-e-Shahwar (2009-VA-439)
Effect Of Garlic And Ginger Extract On The Shelf Life Of Fish - 2016. - 70p.;
The fish is highly perishable food which contains high protein and omega3 fatty acids. It contain enzyme which cause autocatalysis of muscles after harvesting. Due to lack of Knowledge and poor storage and handling practices cause fish spoilage and deterioration of fish.
Ginger and garlic are spices, also contain a variety of bioactive substances which are of considerable use from the standpoint of food science and technology. Ginger and garlic shows excellent inhibition against food pathogens such as Staphylococcus aureus; Bacillus spp., Escherichia coli and Salmonella spp.
Antimicrobial properties of garlic and ginger may control the microbial growth of fish and is able to minimize fish spoilage. Fish was taken from fish farm then washed and cleaned, cut the fish and left at room temperature for water dropping then weighed it. Each sample was containing 20gm weight.
Then dipped samples in extract of ginger and garlic that have doses 15%, 20 %, 25%for ninety minute, then was wrapped in polythene bag and put in refrigerator for 5 months.
Aerobic plate count was performed after fortnightly by the method of standard plate count and assessed sensory condition of fish by sensory evaluation after one month.
In control group, the Bacillus cereus significantly increased with time (during storage) While, in all other treatments both garlic and ginger treatment prove effective to increase shelf life and Bacillus cereus significantly decreased with time (during storage). The apparently huge decreased was observed in combined form of ‘25% Garlic & Ginger’ treatment group. Garlic was more effective then ginger in separately treatment.
In control group, staphylococcus significantly increased with time (during storage). While, in all other treatments both garlic and ginger treatment prove effective to increase shelf life of staphylococcus significantly decreased with time (during storage). The apparently huge decreased was observed in combined form of ‘25% Garlic & Ginger’ treatment group. In comparison to garlic, ginger was observed most efficient in controlling staphylococcus growth in fish samples.
In control group, Salmonella significantly increased with time (during storage). While, in all other treatments both garlic and ginger treatment prove effective to increase shelf life and Salmonella significantly decreased with time (during storage). The apparently huge decreased was observed in combined form of ‘25% Garlic & Ginger’ treatment group. Seprately20 % garlic and ginger show same result.
In control group, Streptococcus significantly increased with time (during storage). While, in all other treatments both garlic and ginger treatment prove effective to increase shelf life and Streptococcus significantly decreased with time (during storage). The apparently huge decreased was observed in combined form of ‘25% Garlic & Ginger’ treatment group. But garlic showed better results as compared to the ginger in respective concentrations.
In control group, Shigella significantly increased with time (during storage). While, in all other treatments both garlic and ginger treatment prove effective to increase shelf life Shigella significantly decreased with time (during storage). The apparently huge decreased was observed in combined form of ‘25% Garlic & Ginger’ treatment group.
The sensory evaluation results showed that with increasing concentration of ginger and garlic separate and in combination of both have profound effects on sensory parameters. It is evident
Summary
63
from the results after five months of trial that garlic and ginger can be used to control microbial growth in fish samples and their acceptability on sensory scale is better than the control samples. Treated samples were more liked and observed acceptable according to grading scale. By comparing the whole results of sensory evaluation it has become very easy to access the positive outcomes of the applications of ginger and garlic in different concentrations and in combination. Ginger and garlic in combination were more liked and maintained their color, juiciness, flavor, tenderness and oiliness level.
Data was statistically analyzed by applying 2 Way ANOVA. There was mean score difference (p<0.05) among garlic treatment, ginger treatment and combination of garlic and ginger treatment with bacterial count. But ginger has least effect as compare to garlic but in combination they became more effective against bacterial count. There was mean score significant difference (p<0.05) among treatment and time with sensory evaluation.
This study shows that combination of both spices 25% ginger & garlic is more effective then separately ginger & garlic. Garlic shows better result against control of bacterial count Streptococcus and Bacillus cercus. Ginger shows better result against control of bacterial count in Staphylococcus and Shigella. Both spices show almost same control of bacterial count against Salmonella.
Food Safety and Control
2611-T
Effect Of Garlic And Ginger Extract On The Shelf Life Of Fish - 2016. - 70p.;
The fish is highly perishable food which contains high protein and omega3 fatty acids. It contain enzyme which cause autocatalysis of muscles after harvesting. Due to lack of Knowledge and poor storage and handling practices cause fish spoilage and deterioration of fish.
Ginger and garlic are spices, also contain a variety of bioactive substances which are of considerable use from the standpoint of food science and technology. Ginger and garlic shows excellent inhibition against food pathogens such as Staphylococcus aureus; Bacillus spp., Escherichia coli and Salmonella spp.
Antimicrobial properties of garlic and ginger may control the microbial growth of fish and is able to minimize fish spoilage. Fish was taken from fish farm then washed and cleaned, cut the fish and left at room temperature for water dropping then weighed it. Each sample was containing 20gm weight.
Then dipped samples in extract of ginger and garlic that have doses 15%, 20 %, 25%for ninety minute, then was wrapped in polythene bag and put in refrigerator for 5 months.
Aerobic plate count was performed after fortnightly by the method of standard plate count and assessed sensory condition of fish by sensory evaluation after one month.
In control group, the Bacillus cereus significantly increased with time (during storage) While, in all other treatments both garlic and ginger treatment prove effective to increase shelf life and Bacillus cereus significantly decreased with time (during storage). The apparently huge decreased was observed in combined form of ‘25% Garlic & Ginger’ treatment group. Garlic was more effective then ginger in separately treatment.
In control group, staphylococcus significantly increased with time (during storage). While, in all other treatments both garlic and ginger treatment prove effective to increase shelf life of staphylococcus significantly decreased with time (during storage). The apparently huge decreased was observed in combined form of ‘25% Garlic & Ginger’ treatment group. In comparison to garlic, ginger was observed most efficient in controlling staphylococcus growth in fish samples.
In control group, Salmonella significantly increased with time (during storage). While, in all other treatments both garlic and ginger treatment prove effective to increase shelf life and Salmonella significantly decreased with time (during storage). The apparently huge decreased was observed in combined form of ‘25% Garlic & Ginger’ treatment group. Seprately20 % garlic and ginger show same result.
In control group, Streptococcus significantly increased with time (during storage). While, in all other treatments both garlic and ginger treatment prove effective to increase shelf life and Streptococcus significantly decreased with time (during storage). The apparently huge decreased was observed in combined form of ‘25% Garlic & Ginger’ treatment group. But garlic showed better results as compared to the ginger in respective concentrations.
In control group, Shigella significantly increased with time (during storage). While, in all other treatments both garlic and ginger treatment prove effective to increase shelf life Shigella significantly decreased with time (during storage). The apparently huge decreased was observed in combined form of ‘25% Garlic & Ginger’ treatment group.
The sensory evaluation results showed that with increasing concentration of ginger and garlic separate and in combination of both have profound effects on sensory parameters. It is evident
Summary
63
from the results after five months of trial that garlic and ginger can be used to control microbial growth in fish samples and their acceptability on sensory scale is better than the control samples. Treated samples were more liked and observed acceptable according to grading scale. By comparing the whole results of sensory evaluation it has become very easy to access the positive outcomes of the applications of ginger and garlic in different concentrations and in combination. Ginger and garlic in combination were more liked and maintained their color, juiciness, flavor, tenderness and oiliness level.
Data was statistically analyzed by applying 2 Way ANOVA. There was mean score difference (p<0.05) among garlic treatment, ginger treatment and combination of garlic and ginger treatment with bacterial count. But ginger has least effect as compare to garlic but in combination they became more effective against bacterial count. There was mean score significant difference (p<0.05) among treatment and time with sensory evaluation.
This study shows that combination of both spices 25% ginger & garlic is more effective then separately ginger & garlic. Garlic shows better result against control of bacterial count Streptococcus and Bacillus cercus. Ginger shows better result against control of bacterial count in Staphylococcus and Shigella. Both spices show almost same control of bacterial count against Salmonella.
Food Safety and Control
2611-T