The Effect of Gum Arabic Encapsulated with Rosemary Extract on the Quality of Minced Silver Carp and Eschershia coli Inoculated in the Mince

Quality of minced silver carp (Hypophthalmicthysmolitrix) with gum arabic encapsulated with 1 and 1.5%( w/w) and rosemary extract (RE) (1 and 1.5% w/w) stored at 4˚C was studied chemically (peroxide value and total volatile nitrogen) and microbiologically (total viable count, psychrotrophic count) analyses. The efficacy of the encapsulated extract to control the population of Eschershia coli inoculated in silver carp minces was also investigated. Minced silver carp samples treated with gum arabic encapsulated with 1.5% and samples containing rosemary extract significantly showed (P 0.05) lower peroxide value and total volatile nitrogen content compared to the control during the storage period. Microbial deterioration of the minced samples was restarted by RE as reflected by lower total viable count and psychrotrophic counts in the samples while the lowest counts was observed at 1.5% encapsulated RE. Although encapsulated RE at 1.5% could reduce the population of E.coli on compared to the control and unencapsulated RE treated samples, but it could not control the population of E. coli or reduce it below the acceptable level ( 2 log CFU/g). Generally, gum arabic encapsulation could help to obtain higher antimicrobial activity in minced fish.