Evaluating the efficacy of some plant extracts in enhancing the quality of chilled Japanese shrimp (Marsupenaeus japonicus) and controlling histamine formation.
afify, H., Ibrahim, S., Marouf, A., meslam, E., Elsabagh, R. (2023). Evaluating the efficacy of some plant extracts in enhancing the quality of chilled Japanese shrimp (Marsupenaeus japonicus) and controlling histamine formation.. EKB Journal Management System, 45(1), 161-166. doi: 10.21608/bvmj.2023.230993.1715
Hadeer afify; Samar S Ibrahim; Ahmed Marouf; ebtsam meslam; Rasha Elsabagh. "Evaluating the efficacy of some plant extracts in enhancing the quality of chilled Japanese shrimp (Marsupenaeus japonicus) and controlling histamine formation.". EKB Journal Management System, 45, 1, 2023, 161-166. doi: 10.21608/bvmj.2023.230993.1715
afify, H., Ibrahim, S., Marouf, A., meslam, E., Elsabagh, R. (2023). 'Evaluating the efficacy of some plant extracts in enhancing the quality of chilled Japanese shrimp (Marsupenaeus japonicus) and controlling histamine formation.', EKB Journal Management System, 45(1), pp. 161-166. doi: 10.21608/bvmj.2023.230993.1715
afify, H., Ibrahim, S., Marouf, A., meslam, E., Elsabagh, R. Evaluating the efficacy of some plant extracts in enhancing the quality of chilled Japanese shrimp (Marsupenaeus japonicus) and controlling histamine formation.. EKB Journal Management System, 2023; 45(1): 161-166. doi: 10.21608/bvmj.2023.230993.1715

Evaluating the efficacy of some plant extracts in enhancing the quality of chilled Japanese shrimp (Marsupenaeus japonicus) and controlling histamine formation.

Benha Veterinary Medical Journal
Volume 45, Issue 1, October 2023, Page 161-166  XML PDF (1000.32 K)
Document Type: Original Article
DOI: 10.21608/bvmj.2023.230993.1715
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Authors
Hadeer afify email 1; Samar S Ibrahim2; Ahmed Marouf3; ebtsam meslam3; Rasha Elsabaghorcid 1
1Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University, Toukh, Egypt.
2Department of Forensic Medicine and Toxicology, Faculty of Veterinary Medicine, Benha University, Toukh, Egypt
3Department of Food Hygiene, Animal Health Research Institute, Egypt.
Abstract
Nowadays, the customer’s approach towards naturally preserved fish meat products gained interest to overcome health risks of synthetic preservatives. So, our investigation aimed to study the effectiveness of natural preservatives for controlling histamine formation and spoilage in chilled shrimp. The potential of Moringa extract (MOE), Green tea extract (GTE) and Olive leaves extract (OLE) (1.5% for each) to act as antioxidant in shrimp was evaluated. The values of histamine recorded in control group were significantly differing from MOE, GTE and OLE (p < 0.05) throughout days of chilled storage. These findings emphasized the effect of the plant extracts to extend the shelf life of chilled shrimp and improve sensory attributes (color, odor, texture and over all acceptability) and physicochemical characteristics (pH, TBA and TMA) during storage period up to 14 days under refrigerated storage (4°C). These findings suggest that the extract especially olive leaves may serve as an alternative choice to use as a food additive extending the shelf life in shrimp.
Keywords
Shrimp; plant extracts; histamine; quality; fish
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