Quality Improvement of Canned Fish with the Use of Cinnamon Oil Extract
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Yuriy Pavlovich Shulgin
Abstract
The content of histamine in canned fish increases during storage, because the activity of enzymes involved the enzymatic decarboxylation of free histidine is restored with time after their thermal denaturation. In order to reduce the activity of decarboxylases and the rate of histamine formation in canned fish, we propose to use cinnamon oil extract, which contains a set of fat-soluble substances with a distinct antimicrobial and enzymatic inhibition activity. Cinnamon oil extract was obtained by extraction of powdered cinnamon bark with soybean oil for 48 h followed by separation of liquid part and dense precipitate. Cinnamon oil extract was added to the canned fish instead of vegetable oil in amount of 15 % of the net weight. The histamine was determined in the canned fish immediately after canning and repeatedly storage. The analysis showed that the histamine content in the fish canned with cinnamon oil extract did not exceed 35 mg/kg after two years of storage. The control samples of the fish canned with soybean oil were characterized by accumulation of histamine up to 50 mg/kg and above. Cinnamon oil extract is recommended for use in the process of fish canning to reduce the intensity of histamine formation and to ensure safety of the product during storage.
Funding statement: This work was supported by the Russian Science Foundation in the framework of the Agreement between the Russian No. 14-50-00034 Science Foundation and FEFU grant for implementation of comprehensive scientific program “Technologies for monitoring and management of marine biological resources” in 2014-2018 towards No. 3 “Development of innovative pharmaceuticals and functional foods” 2015.
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Articles in the same Issue
- Articles
- Sensory Characteristics of Maillard Reaction Products Obtained from Sunflower Protein Hydrolysates and Different Sugar Types
- Purification, Characterization, Antioxidant and Antitumour Activities of Polysaccharides from Apple Peel Pomace Obtained by Pre-pressing Separation
- Effect of Trypsin on Antioxidant Activity and Gel-Rheology of Flaxseed Protein
- Analysis about Heat Transfer of Vegetables during Cold Shock Treatment and Preservation Quality after Storage
- Thermal Natural Convection Analysis of Olive Oil in Different Cookware Materials for Induction Stoves
- Enhancement of Gel Properties of Sardine Surimi using Squid Ink Tyrosinase in Combination with Coconut Husk Extract
- Effect of Different Drying Techniques on Physicochemical, Micro-structural and Bioactive Characteristics of Barberry Milk Smoothie Powder
- Antioxidant Activity Improvement and Evaluation of Structure Changes of SHECN Treated by Pulsed Electric Field (PEF) Technology
- Optimization of Total Monomeric Anthocyanin (TMA) and Total Phenolic Content (TPC) Extractions from Red Cabbage (Brassica oleracea var. capitata f. rubra): Response Surface Methodology versus Artificial Neural Network
- Quality Improvement of Canned Fish with the Use of Cinnamon Oil Extract
