scholarly journals Improvement of smoked and fermented dried fish processing and application of essential oils as their natural preservatives.

2020 ◽  
Vol 6 (2) ◽  
pp. 129-138
Author(s):  
Aymard Constantin Allagbé ◽  
René Gnimabou Degnon ◽  
Christian Tétédé Rodrigue Konfo ◽  
Brice Kpatinvoh ◽  
Baba-Moussa Farid
Keyword(s):  
Essential Oils ◽  
Fish Processing ◽  
Dried Fish ◽  
Natural Preservatives

Promising natural preservatives from Lippia origanoides essential oils (Verbenaceae)

Planta Medica ◽  
2012 ◽  
Vol 78 (11) ◽  
Author(s):  
C Hernandes ◽  
BW Bertoni ◽  
SC França ◽  
AMS Pereira
Keyword(s):  
Essential Oils ◽  
Natural Preservatives

COMPARISON OF METHODS DRYING AND VARIETY FISH OF TESTING APPEARANCE ON DRIEDFISH TYPICAL ACEH (KEUMAMAH)

2014 ◽  
Vol 4 (1) ◽  
pp. 40-47
Author(s):  
Ismail Sulaiman
Keyword(s):  
Food Processing ◽  
Traditional Food ◽  
Drying Method ◽  
Fish Processing ◽  
Fresh Fish ◽  
Long Time ◽  
Dried Fish ◽  
Processing Differences ◽  
Taste And Smell ◽  
Test Color

Fresh fish processing into a dried fish is a fish processing has been done a long time, the processing of fish based traditional food processing becomes important to preserve cultural heritage in fish processing. Differences drying method in the processing can affect the taste and texture of the fish produced timber. Types of tuna used significantly different to the color produced on the dried fish . The water content produced in this study is 15:57 (w/w %), ash content 1 , 58 ( % ), mean organoleptic test (color: 3.3, taste and smell 3:35, aroma : 3:34). Preferred types of fish are tuna and the most preferred method oven method.Keyword : 

scholarly journals The Potential Application of <i>Syzygium aromaticum</i> and <i>Cymbopogon citratus</i> Essential Oils as Natural Preservatives of Beef Patties

2015 ◽  
Vol 06 (03) ◽  
pp. 374-385 ◽  
Author(s):  
Fabrice Bruno Siewe ◽  
Pierre Désiré Mbougueng ◽  
Léopold Ngoune Tatsadjieu ◽  
Thierry Ngangmou Noumo ◽  
Carl M. F. Mbofung
Keyword(s):  
Essential Oils ◽  
Potential Application ◽  
Syzygium Aromaticum ◽  
Cymbopogon Citratus ◽  
Beef Patties ◽  
Natural Preservatives

scholarly journals Chemistry, Antioxidant, Antibacterial and Antifungal Activities of Volatile Oils and their Components

2009 ◽  
Vol 4 (12) ◽  
pp. 1934578X0900401 ◽  
Author(s):  
Laura De Martino ◽  
Vincenzo De Feo ◽  
Florinda Fratianni ◽  
Filomena Nazzaro
Keyword(s):  
Essential Oils ◽  
Antibacterial Activities ◽  
Penicillium Citrinum ◽  
Volatile Oils ◽  
Foeniculum Vulgare ◽  
Antibacterial And Antifungal Activities ◽  
Components Analysis ◽  
Bacteria And Fungi ◽  
Antibacterial And Antifungal ◽  
Natural Preservatives

The present paper reports the chemical composition, antioxidant and antibacterial activities of several essential oils and their components. Analysis showed that three oils (Carum carvi L., Verbena officinalis L. and Majorana hortensis L.) contained predominantly oxygenated monoterpenes, while others studied (Pimpinella anisum L., Foeniculum vulgare Mill.) mainly contained anethole. C. carvi, V. officinalis and M. hortensis oils exhibited the most potent antioxidant activity, due their contents of carvacrol, anethole and estragol. Antibacterial action was assessed against a range of pathogenic and useful bacteria and fungi of agro-food interest. V. officinalis and C. carvi oils proved the most effective, in particular against Bacillus cereus and Pseudomonas aeruginosa. Carvacrol proved most active against Escherichia coli, and completely inhibited the growth of Penicillium citrinum. The oils proved inactive towards some Lactobacilli strains, whereas single components showed an appreciable activity. These results may be important for use of the essential oils as natural preservatives for food products.

scholarly journals ANALISA KINERJA SISTEM HEATING DEHUMIDIFIER MENGGUNAKAN AC SPLIT UNTUK PENGERINGAN IKAN

2017 ◽  
Vol 3 (1) ◽  
Author(s):  
Yudhy Kurniawan ◽  
Ruslani Ruslani ◽  
Fadil Akbar Anggriawan
Keyword(s):  
Air Conditioning ◽  
Waste Heat ◽  
Electric Heater ◽  
Fish Production ◽  
Fish Processing ◽  
Natural Conditions ◽  
Dried Fish ◽  
Drying Chamber ◽  
Potential Area

One of great potential area in the fisheries sector in West Java province is Indramayu District. Percentage of fisheries production which accounts for 60% of the needs of the fishery. Indramayu community, especially the northern coastal areas of Indramayu district of livelihood relies heavily on the this sector. During this process the dried fish production still relies on the natural conditions of the solar thermal. So that when the rainy season the fishermen feel a loss, because of natural heating hampered and finally ignored orders from customers due to the  and declining fish quality, so prices soaring sales doubled. Hence, the need for attention to improving the quality of production of dry fish processing, is one of the way by utilizing the split Air Conditioning (AC) as a heating dehumidifier for drying fish. This equipment is modified by utilizing the waste heat from the condenser as reheat is then added to the electric heater is controlled according to the needs drying, and after that it was blown with using  fan/blower to the drying chamber containing the fish on the shelves are arranged. The results obtained can be analyzed on the performance, drying temperature and relative humidity (RH) or water content is as expected.

scholarly journals Antibacterial Activity and GC/MS Analysis of the Essential Oils from Flower, Leaf and Stem of Origanum vulgare ssp. viride Growing Wild in Northwest Iran

2011 ◽  
Vol 6 (9) ◽  
pp. 1934578X1100600 ◽  
Author(s):  
Ali Shafaghat
Keyword(s):  
Antibacterial Activity ◽  
Essential Oils ◽  
Shelf Life ◽  
Food Products ◽  
Major Constituent ◽  
Origanum Vulgare ◽  
Leaf Oil ◽  
Northwest Iran ◽  
Natural Preservatives ◽  
Positive Effect

Essential oils obtained from flowers, leaves and stems of Origanum vulgare L. ssp. viride (Boiss.) Hayek., growing wild in Ardabil Province (northwest Iran), were analyzed by GC and GC/MS. β-Caryophyllene was the major constituent in all three oils (48.1%, 50.1% and 60.2%, respectively). Of the 19 components detected in the flower oil, comprising 96.3% of the total, the major components were 1,8-cineole (11.6%), α-pinene (6.9%), and γ,-cadinene (4.8%). 1-Octen-3-ol (23.8%), and 1,8-cineole (8.5%) predominated in the leaf oil. In the stem oil, other main constituents were bicyclogermacrene (9.8%), 1,8-cineole (6.4%), borneol (5.1%), and pinocarvone (4.4%). The essential oils were evaluated for their antibacterial activity against 10 selected microorganisms. The data obtained contribute to the future use of certain essential oils as natural preservatives for food products, due to their safety and positive effect on shelf life.

Use of some essential oils as natural preservatives for butter

1990 ◽  
Vol 67 (3) ◽  
pp. 188-191 ◽  
Author(s):  
R. S. Farag ◽  
M. N. Ali ◽  
S. H. Taha
Keyword(s):  
Essential Oils ◽  
Natural Preservatives

scholarly journals (187) The Use of Essential Oils as Natural Preservatives for Berry Fruits

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 1042E-1043 ◽  
Author(s):  
Chien Wang
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Antimicrobial Agents ◽  
Fungal Growth ◽  
Vaccinium Corymbosum ◽  
Antimicrobial Compounds ◽  
Natural Antimicrobial ◽  
Microbial Invasion ◽  
Berry Fruits ◽  
Natural Preservatives

Berry fruits such as blackberries (Rubus sp.) and blueberries (Vaccinium corymbosum L.) are highly perishable after harvest. In addition to rapid deterioration in quality, they are also very susceptible to microbial invasion. The shelf life of these berries is usually terminated by decay. Several natural antimicrobial compounds derived from essential oils of plants were studied for their efficacies in inhibiting decay and extending shelf life of berry fruits. The severity of decay in blackberries and blueberries stored at 10 °C was significantly reduced by treatment with thymol. Treatments with menthol or eugenol also suppressed the fungal growth, but to a lesser extent. All of these three natural antimicrobial compounds extended shelf life of blackberries and blueberries as compared to the control. Berries treated with thymol, menthol, or eugenol also maintained better fruit quality with higher levels of sugars, organic acids, and oxygen radical absorbance capacity than the untreated fruits. The effects of these natural antimicrobial agents on the quality and shelf life of other fruits will be investigated.

Sign in / Sign up

Export Citation Format

Share Document