Assessment of Chemical and Bacterial Indices of Common Carp (Cyprinus carpio) Surimi under Various Concentrations of Basil (Ocimum basilicum) Extract During Storage in Refrigerator

Surimi production from low-value fishes and its storage at frozen temperatures are common. Sometimes, surimi can be stored in fresh and non-frozen forms at refrigerator temperatures; however, use of preservatives is essential in these conditions. Because of concerns linked to the disadvantages of chemical preservatives, demands for the use of natural sources of these compounds, especially herbal extracts, have recently increased. In this study, effects of various concentrations of basil extract on controlling of chemical and bacterial spoilage of refrigerated common carp surimi at various storage times were investigated.

Surimi prepared from common carps was assessed at concentrations of 0 (control), 2, 4, 6 and 8% of basil extract during storage in refrigerator for 16 days. Furthermore, quality of the surimi was assessed using chemical (peroxide value, thiobarbitoric acid, total volatile bases nitrogen and pH) and bacterial assays (total viable count and psychrophilic count).

Findings showed that the peroxide value, thiobarbitoric acid, total volatile bases nitrogen and pH in basil extract treatments, especially those with 8% of basil extract, were significantly lower than those in controls (p < 0.05). Total viable count and psychrophilic count of the bacteria in 8% basil extract were significantly lower than those in controls, while total viable count and psychrophilic count of the bacteria respectively increased from 2.22 and 2.02 to 3.93 and 4.32 Log CFU/g in 8% basil extract within 16 days (p > 0.05).

Based on the results of the present study, 8% basil extract can be effective for shelf-life enhancement of the common carp surimi in refrigerator.