PRESERVATIVE EFFECT OF HERBS AND SPICES ON THE MICROBIAL AND SENSORY QUALITIES OF SCOMBEROMORUS GUTTATUS AND LUTJANUS GIBBUS

In the present study, the effect of natural preservatives on the microbial, biochemical and sensory qualities of economically important marine fishes Scomberomorus guttatus and Lutjanus gibbus were evaluated. Fish fillets were treated with 5% concentration of medicinal herbs rosemary (Rosmarinus officinalis) and thyme (Thymus vulgaris) and spices, ginger (Zingiber officinale - rhizome) and garlic (Allium sativum - bulb). Food spoilage bacterias such as Salmonella typhimurium, Eschericia coli, Staphyloccoccus aureus, Enterobacteriaceae aerogens, Shigella dysenteriae, Pseudomonas aeruginosa, Klebsiella pneumonia, Proteus mirabilis and Streptococcus faecalis were isolated from treated and non-treated samples. The biochemical parameters pH, salt, moisture, protein, carbohydrate and fat contents and sensory qualities such as appearance, odour, flavor, taste and texture of were also tested. The best preservative effect in terms of lowest pH and microbial growth was observed in 5% of Z. officinale extract treated fishes. Next to ginger, thyme was also an efficient in preservation of the fishes compared to control fishes stored at room temperature. Best sensory qualities were recorded in Z. officinale treated cooked fish, which was followed by thyme, garlic and rosemary treated fish fillets.