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Abstract:
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Unprocessed seafood harbor high number of bacteria, hence are more prone to
spoilage. In this circumstance, the use of spice in fish for reduction of microorganism can
play an important role in seafood processing. Many essential oils from herbs and spices are
used 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 of
these compounds have been the subject of extensive toxicological scrutiny. However, their
principal function is to impart desirable flavours and aromas and not necessarily to act as
antimicrobial agents. Given the high flavour and aroma impact to plant essential oils, the
future for using these compound as food preservatives lies in the careful selection and
evaluation of their efficacy at low concentrations but in combination with other chemical
preservatives or preservation processes. For this reason they are worth of study alone or in
combination with processing methods in order to establish if they could extend the shelf-life
of foods.
In this study, the effect of the spices, clove, turmeric, cardamom, oregano, rosemary
and garlic in controlling the spoilage and pathogenic bacteria is investigated. Their effect on
biogenic amine formation in tuna especially, histamine, as a result of bacterial control is also
studied in detail. The contribution of spice oleoresin in the sensory and textural parameters
is investigated using textural profile analysis and sensory panel. Finally, the potential of
spices in quality stabilization and in increasing the shelf–life of tuna during frozen storage is
analysed |