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Natural preservation techniques of food are associated with various naturally producing antibacterial property of various biologically active compounds obtained from plants, spices, animals and microbes. Garlic (Allium sativum) is the prominent biologically active source possessing greater antimicrobial property. Expansion of shelf life, declines the spoilage mechanism by the use of garlic. Garlic exhibits not only preservative properties but also has a biological activity viz. antibacterial, antimicrobial, anti-inflammatory, antiprotozoal, anti-helminthic, antifungal, wound healing, antitumor, and insecticidal. Allyl alcohol, allicin is an active biological compound present in garlic. Fish is highly beneficial and wholesome food as it contains high quantity of proteins and minerals as compared to other meat sources. Fresh fishes easily deteriorate due to high moisture and nutrient content. Spoilage of food begins as soon as fish dies. Hence, many preservation techniques are used to escalate the shelf life of fish. Enzymatic action of bacteria do not cause any variation in the metabolic activities of living organisms due to its existing immunity against it. As soon as the fish perishes, the enzymes associated with the catalytic activities in flesh and guts are now responsible for the autolytic reaction. Decomposition can be identified by its color change, foul odor and its texture. Various physiological analysis of these fishes were done with respect to their weight, color, texture, softness, and appearance. Further on microbial analysis were performed to identify and characterize the fish isolate, followed by its biochemical test. Various parameters were evaluated with respect to quality and shelf life of fishes with and without garlic as the natural preservative.
Keywords
Tuna (Thunnini), Mackerel (Rastrelligerkanagurta), Anchovyindia (Stolephorusindicus), Garlic (Allium sativum), Antimicrobial
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This is a preprint, a preliminary version of a manuscript that has not completed peer review at a journal. Research Square does not conduct peer review prior to posting preprints. The posting of a preprint on this server should not be interpreted as an endorsement of its validity or suitability for dissemination as established information or for guiding clinical practice.
Research
Badges
Prescreen
This manuscript passed our Prescreen assessment
Complete author information
Appropriate declaration statements
Potential risks to human health
Prescreen
History
CURRENT STATUS: Posted
Version 1
Posted 28 Jul, 2020
No community comments so far
Metrics
Comments: 0
PDF Downloads: ...
HTML Views: ...
Subject Areas
Biotechnology and Bioengineering
License:
This work is licensed under a CC BY 4.0 License. Read Full License
Natural preservation techniques of food are associated with various naturally producing antibacterial property of various biologically active compounds obtained from plants, spices, animals and microbes. Garlic (Allium sativum) is the prominent biologically active source possessing greater antimicrobial property. Expansion of shelf life, declines the spoilage mechanism by the use of garlic. Garlic exhibits not only preservative properties but also has a biological activity viz. antibacterial, antimicrobial, anti-inflammatory, antiprotozoal, anti-helminthic, antifungal, wound healing, antitumor, and insecticidal. Allyl alcohol, allicin is an active biological compound present in garlic. Fish is highly beneficial and wholesome food as it contains high quantity of proteins and minerals as compared to other meat sources. Fresh fishes easily deteriorate due to high moisture and nutrient content. Spoilage of food begins as soon as fish dies. Hence, many preservation techniques are used to escalate the shelf life of fish. Enzymatic action of bacteria do not cause any variation in the metabolic activities of living organisms due to its existing immunity against it. As soon as the fish perishes, the enzymes associated with the catalytic activities in flesh and guts are now responsible for the autolytic reaction. Decomposition can be identified by its color change, foul odor and its texture. Various physiological analysis of these fishes were done with respect to their weight, color, texture, softness, and appearance. Further on microbial analysis were performed to identify and characterize the fish isolate, followed by its biochemical test. Various parameters were evaluated with respect to quality and shelf life of fishes with and without garlic as the natural preservative.
This is a list of supplementary files associated with this preprint. Click to download.
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