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Researcher Dhanya, P. R.
Advisor Dr.Saleena, Mathew
Source CUSAT-Thesis
Content type Text
Educational Degree Doctor of Philosophy (Ph.D.)
File Format PDF
Language English
Subject Domain (in DDC) Natural sciences & mathematics ♦ Earth sciences ♦ Geology, hydrology & meteorology
Subject Keyword Plant extracts and their major components ♦ Antibacterial activity ♦ Antifungal activity ♦ Food preservation using Spices ♦ Active components in spice extracts
Abstract Unprocessed seafood harbor high number of bacteria, hence are more prone tospoilage. In this circumstance, the use of spice in fish for reduction of microorganism canplay an important role in seafood processing. Many essential oils from herbs and spices areused widely in the food, health and personal care industries and are classified as GRAS(Generally regarded as safe) substances or are permitted food additives. A large number ofthese compounds have been the subject of extensive toxicological scrutiny. However, theirprincipal function is to impart desirable flavours and aromas and not necessarily to act asantimicrobial agents. Given the high flavour and aroma impact to plant essential oils, thefuture for using these compound as food preservatives lies in the careful selection andevaluation of their efficacy at low concentrations but in combination with other chemicalpreservatives or preservation processes. For this reason they are worth of study alone or incombination with processing methods in order to establish if they could extend the shelf-lifeof foods.In this study, the effect of the spices, clove, turmeric, cardamom, oregano, rosemaryand garlic in controlling the spoilage and pathogenic bacteria is investigated. Their effect onbiogenic amine formation in tuna especially, histamine, as a result of bacterial control is alsostudied in detail. The contribution of spice oleoresin in the sensory and textural parametersis investigated using textural profile analysis and sensory panel. Finally, the potential ofspices in quality stabilization and in increasing the shelf���life of tuna during frozen storage isanalysed
Education Level UG and PG
Learning Resource Type Thesis
Publisher Institution Cochin University of Science And Technology