Antimicrobial and Antioxidant Effects of Glazing and Hydroalcoholic Extract of Coriander on Freezed Fillet of Mackerel Fish

Abstract

Introduction: In the recent decade, consuming marine products are increasing and because society used fresh nutritional materials, the perseveration processes are so important. After proving the side effects of chemical perseverance, using new methods like glazing is considered useful. On the other side, alongside marine products using plants like coriander is common and according to studies, the oil of the coriander seed is the second most essential oil in the world which its antimicrobial activity against gram-positive and negative bacteria and fungi is proved. Other than that, some of its antioxidant effects are proven. In this study, the
effect of glazing process and hydroalcoholic extract of the coriander is assessed in vitro and on physical changes of the frozen fillet of the mackerel fish for 180 days.
Materials & methods: After production of the hydroalcoholic extract of the coriander plant, its antibacterial effect against four bacteria, including Staphylococcus aureus, Escherichia coli, Bacillus antracis and Salmonella Typhimurium, and along with antioxidant effects was examined. Fillets were kept at -18°C and they were tested in 5 time-points of 30, 60, 90, 120, and 180 days for their water holding capacity and microbial agents in vitro.
Results: The results showed that the hydroalcoholic extract of coriander had to hamper and kill effect on all bacteria, except for the Salmonella Typhimurium. According to the antioxidant indices, the extract antioxidant effect was improved by increasing its concentration. The water holding capacity in the glazed plus extract group was statistically higher than in the control group (p<0.05).
Discussion: In summary, using both glazing and plant extract at once limits the changes and fish can be kept for 6 months while maintaining its quality.