Antimicrobial activity of grass kelp macroalgae (Ulva intestinalis) hydroalcoholic extract on cultured Beluga (Huso huso) minced fish during refrigerated storage

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

Daneshvar Ghorbani m.; HOSSEINI SHEKARABI S.P.; HOSSEINI S.E.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2019 | Volume:6 | Issue:1 Page(s): 27-38

Download Full-Text

Persian Verion

View:

447

Download:

Cites:

Information Journal Paper

Title

Antimicrobial activity of grass kelp macroalgae (Ulva intestinalis) hydroalcoholic extract on cultured Beluga (Huso huso) minced fish during refrigerated storage

Author(s)

Daneshvar Ghorbani m. | HOSSEINI S.E.ARABI S P" target="_blank"> HOSSEINI S.E.ARABI S.P. | HOSSEINI S.E. | Issue Writer Certificate

Keywords

MacroalgaeQ1

Grass kelpQ1

Minced meatQ1

MICQ2

Beluga fishQ1

Shelf-lifeQ1

Abstract

This study was carried out to investigate the possibility of using Ulva intestinalis Macroalgae extract as a natural antibacterial agent in Beluga Minced meat. For this purpose, the minimum of inhibitory concentration (MIC) of the hydroalcoholic extract of the algae was determined in vitro by MICro-well dilution method against Listeria monocytogenes pathogen. Then, the concentrations of controls (without any additive), BHT (as a synthetic antioxidant), MIC, 2 fold of the MIC (2MIC) and 3 fold of the MIC (3MIC) concentrations, were mixed with Minced meat and refrigerated. MICrobial properties of the samples including psychrophilic bacteria count, mesophilic bacteria count, Pseudomonas count and Enterobacteriaceae count were measured at 0, 4, 8, and 12 days. According to the results, the MIC was 12. 5 mg/mL. The result of this study showed that the samples with the algae extract had less MICrobial load in comparison with control and BHT groups (p <0. 01). Also, 3MIC showed the most antibacterial effect among other algae extract treatments by the lowest amount of mesophilic bacteria (6. 27 Log cfu/g), cold (09. 08 Log cfu/g) Pseudomonas (6. 6 Log cfu/g) and Enterobacteriaceae (6. 21 Log cfu/g) population size at the end of storage period. The results indicated that Grass kelp Macroalgae is a suitable species for use as a natural preservative, and the minced fish with three fold of the MIC concentration had less bacterial spoilage during the storage period in a refrigerator.

Cites

No record.

References

No record.

Cite

APA: Copy

Daneshvar Ghorbani, m., HOSSEINI SHEKARABI, S.P., & HOSSEINI, S.E.. (2019). Antimicrobial activity of grass kelp macroalgae (Ulva intestinalis) hydroalcoholic extract on cultured Beluga (Huso huso) minced fish during refrigerated storage. JOURNAL OF FOOD MICROBIOLOGY, 6(1 ), 27-38. SID. https://sid.ir/paper/250734/en

Vancouver: Copy

Daneshvar Ghorbani m., HOSSEINI SHEKARABI S.P., HOSSEINI S.E.. Antimicrobial activity of grass kelp macroalgae (Ulva intestinalis) hydroalcoholic extract on cultured Beluga (Huso huso) minced fish during refrigerated storage. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2019;6(1 ):27-38. Available from: https://sid.ir/paper/250734/en

IEEE: Copy

m. Daneshvar Ghorbani, S.P. HOSSEINI SHEKARABI, and S.E. HOSSEINI, “Antimicrobial activity of grass kelp macroalgae (Ulva intestinalis) hydroalcoholic extract on cultured Beluga (Huso huso) minced fish during refrigerated storage,” JOURNAL OF FOOD MICROBIOLOGY, vol. 6, no. 1 , pp. 27–38, 2019, [Online]. Available: https://sid.ir/paper/250734/en

Related Journal Papers