VIETNAM NATIONAL UNIVERSITY OF ARICULTURE HOANG THI DUNG EFFECT OF PHYLLANTHUS AMARUS SCHUM. AND EUPHORBIA HIRTA L. EXTRACTS ON THE QUALITY OF STRIPED CATFISH (PANGASIANODON HYPOPHTHALMUS) FILLETS DURING ICED STORAGE Major: Food technology Student code: 24180550 Supervisors: DR. Tran Minh Phu DR.
Pham Kim Dang PROF. Marie-Louise Scippo AGRICULTURAL UNIVERSITY PRESS - 2017 LUAN VAN CHAT LUONG download : add luanvanchat@agmail.com DECLARATION I hereby declare that the data and results of the research in my thesis are honest. The work contained in this thesis has not been submitted to meet requirements for the award of any other degrees or diploma in any educational institution. To the best of my knowledge and belief, the thesis contains no material previously published or written by another person, except where due reference is made in the text of the thesis.
I hereby declare that, all the help to carry out of my thesis were thanked and the cited information in this thesis has been written clearly the sources. Hanoi, May 10th, 2017 Master candidate Hoang Thi Dung i LUAN VAN CHAT LUONG download : add luanvanchat@agmail.com ACKNOWLEDGEMENTS Foremost, I would like to express my deep gratitude to my supervisor Dr. Tran Minh Phu, Prof. Marie-Louise Scippo and Dr.
Pham Kim Dang for their supervision, useful advices, continuous guidance and suggestion throughout the study period and significant contribution to the planning and writing of the thesis also their friendly encouragement to complete this thesis. I am grateful to Research and Teaching Higher Education Academy – Committee on Development Cooperation (ARES – CCD) for awarding the scholarship grant. I also give my thanks to Dr. Nguyen Thi Thanh Thuy for her guidance and helping during study.
I also take this opportunity to thank to the Department of Aquatic Nutrition and Products Processing, College of Aquaculture and Fisheries, Can Tho University that offered facilities and technical assistances to successful completion of my study. I would like to offer a big thanks to Mrs. Nguyen Le Anh Dao for her enthusiasm, good advices, teaching me useful laboratory skills. My sincere thanks also are sent to my friends, my classmates, especially, special thanks to my juniors Pham Thanh Son, Huynh Thi Kim Duyen, Truong Minh Khang, Phan Nguyen Tuong Vy for their assistance in the experimental parts of this thesis.
Last but not least, I am deeply grateful to my parents, my elder sister and my grandfather for their love, support and inspiration. This successful result could not be obtained without their encouragement. Hanoi, May 10th, 2017 Master candidate Hoang Thi Dung ii LUAN VAN CHAT LUONG download : add luanvanchat@agmail.com TABLE OF CONTENTS Declaration. ii Table of contents.
iii List of abbreviation .v List of tables. vi List of figures. vii Thesis abstract. Introduction of striped catfish.
Changes in fish during cold preservation. Biochemical changes during cold preservation. Microbiological changes during cold preservation. Methods used in striped catfish preservation.
Low temperature storage. Packaging technologies combined with low temperature storage. The use of chemical preservation. The use of chitosan as a natural preservative combined with frozen.
Generality about phyllanthus amarus schum. and euphorbia hirta l. Phyllanthus amarus Schum.17 iii LUAN VAN CHAT LUONG download : add luanvanchat@agmail. Current research in applicaion of natural antioxidant compounds in fish presservation.
Materials and methods. Results and discussions. Proximate composition of striped catfish fillets used in the dip experiments. hirta extracts on the change of total viable counts.
hirta extracts on the change of ph. hirta extracts on the change of total volatile basic nitrogen. hirta extracts on the changes of peroxide value. hirta extracts on the changes of thiobarbituric acid reactive substances.
hirta extracts on the change of texture. hirta extracts on the change of water holding capacity. hirta extracts on the change of sensory properties. Conclusions and recommendations .53 iv LUAN VAN CHAT LUONG download : add luanvanchat@agmail.com LIST OF ABBREVIATION Acronym Abbreviations AOAC Association of Official Analytical Chemists DHA Docosahexaenoic acid DMA Dimethylamine DPPH 2,2-diphenyl-2-picrylhydrazyl EO Essential oil EPA Eicosapentaenoic acid FA Formaldehyde IC50 The half maximal inhibitory concentration MAP Modified atmosphere packaging MIC Minimum inhibitory concentration MUFA Monounsaturated fatty acids OD Optical density PUFA Polyunsaturated fatty acids PV Peroxide value QIM Quality index method SFA Saturated fatty acids TBARS Thiobarbituric acid reactive substances TMA Trimethylamine TMAO Trimethylamine oxide TVB-N Total volatile basic nitrogen TVC Total viable counts WHC Water holding capacity v LUAN VAN CHAT LUONG download : add luanvanchat@agmail.com LIST OF TABLES Table 2.
Proximate compositions of striped catfish fillets. Amino acid compositions of the Tra and the Basa catfish fillets in the Mekong River Delta (dry matter basis, %). Fatty acid components (% total fatty acids) of Tra fillets. Minerals in striped catfish fillets from Vietnam sold in Italy.
Bacterial spoilage compounds found in Pangasius. Phytochemicals presented in Phyllanthus amarus. Proximate composition of striped catfish fillets. The temperature of striped catfish fillets during iced storage (oC).
Changes in pH of striped catfish fillets during iced storage. 35 vi LUAN VAN CHAT LUONG download : add luanvanchat@agmail.com LIST OF FIGURES Fig. Changes in total viable count of striped catfish fillets during iced storage, P. amarus extract treatment (left) and E.
Changes in TVB-N of striped catfish fillets during iced storage, P. amarus treatment (left) and E. Changes in PV values of striped catfish fillets during iced storage, P. amarus treatment (left) and E.
Changes in OD value of striped catfish fillets during iced storage, P. amarus treatment (left) and E. Changes in texture property of striped catfish fillets during iced storage, P. amarus treatment (left) and E.
Changes in WHC of striped catfish fillets during iced storage, P. amarus treatment (left) and E. Changes in sensory of striped catfish fillets during iced storage, P. amarus treatment (left) and E.
42 vii LUAN VAN CHAT LUONG download : add luanvanchat@agmail.com THESIS ABSTRACT Master candidate: Hoang Thi Dung Thesis title: Effect of Phyllanthus amarus Schum. and Euphorbia hirta L. extracts on the quality of striped catfish (Pangasianodon hypophthalmus) fillets during iced storage Major: Food Technology Code: 24180550 Educational organization: Vietnam National University of Agriculture (VNUA) Research Objectives The objective of this study is to evaluate the changes of striped catfish fillets quality in iced storage under treatment of Phyllanthus amarus Schum. and Euphorbia hirta L.
extracts through parameters such as total viable counts, biochemical (peroxide value, thiobarbituric acid reactive substances, total volatile basic nitrogen), physicochemical parameters (pH, texture, water holding capacity) and sensory properties. Materials and Methods - Materials: Striped catfish fillets (80-100 g) were obtained from striped catfish processing company. Phyllanthus amarus Schum. and Euphorbia hirta L.
extracts were obtained from College of Natural Science, Can Tho University. - Methods The striped catfish fillets were given dip treatments in P.02% and 004%, weight/volume) and E.2%, weight/volume) extract solutions (4°C) and in tap water as a control, respectively for 30 min. Fish fillets were stored with fish and ice ratio of 1:1 in weight. The effect of these extract solutions on TVC, PV, TBARS, TVB-N, pH, texture, WHC and sensory properties of striped catfish fillets during iced storage was periodically investigated for 16 days.
- Analytical methods The sensory quality of striped catfish fillets was evaluated using the quality index method (QIM) (Sveinsdottir et al., 2003); the taste of cooked fillet samples was scored using a nine-point scale (Simeonidou, 1997); total viable viii LUAN VAN CHAT LUONG download : add luanvanchat@agmail.com counts were determined according to the AOAC Official Method (AOAC, 2002); the texture was determined using a texture analyzer; WHC was determined on fish fillets using the centrifugation method described by (Ofstad et al., 1993); pH was measured using a digital pH meter; TVB-N was measured following the method described by Velho (2001); peroxide values were determined according to the spectrophotometric ferric thiocyanate method of Hornero-Méndez et al. (2001); TBARS values were determined according to the method described by Ke & Woyewoda, 1979; the moisture, ash, protein, lipid contents were determined according to the AOAC Official Method 942. Main findings and conclusions The extracts of P.hirta could be applied and used to enhance the iced storage of striped catfish fillets. The self life of the fillets could be prolonged until 12 days when the fillets were treated with 0.
hirta extracts obviously inhibited the formation of primary lipid oxidation and could retain their good quality characteristics in terms of sensory assessment in striped catfish fillets after iced storage time. - The group of 0. amarus extract showed the antimicrobial capacity and reduced the pH values during the initial storage period whereas E. hirta extract did not present those properties.
- Both of plant extract dip treatments did not affect the TVB-N, texture, WHC of striped catfish fillets compared to the control group. ix LUAN VAN CHAT LUONG download : add luanvanchat@agmail. INTRODUCTION Striped catfish (Pangasianodon hypophthalmus), a freshwater fish species, is the main commercial cultured fish in the Mekong delta, Vietnam (Phan et al. Striped catfish production reached 1.22 million tons in 2015 (VASEP, 2015).
Striped catfish products containing high nutritional quality (Orban et al., 2008) are mainly exported to more than 140 countries around the world and around 10% marketed in Vietnam. However, striped catfish is an easily perishable product because of its high water activity, nutrient content and presence of autolytic enzymes. The spoilage of fish during storage is usually caused by biochemical reaction such as oxidation of lipids, protein degradation, the microbial growth and metabolic activities, resulting in the short shelf life and the decrease in flesh quality (Arashisara et al. Therefore, taking some measures to delay the deterioration of striped catfish quality and extend its preservation life are worthwhile.
In recent years, natural antioxidants from herbals have been studied to improve fish products preservation. Our previous researches have reported the antibacterial activities of 20 herbal extract samples against two strains of Aeromonas hydrophila isolated from Red Tilapia (Oreochromis sp. Among 20 tested plants, Phyllanthus amarus Schum. and Euphorbia hirta L.
presented the highest antimicrobial activity by in vitro test. Phyllanthus amarus Schum. amarus) is one of the herbs that show a wide spectrum of pharmacological effects including antioxidant, antimicrobial, anticancer, anti-inflammatory, antiviral, antidiabetic activities. It contains various bioactive compounds e.
lignans, flavonoids, hydrolysable tannins, triterpenes, alkaloids (Patele et al. The presence of high amounts of phenolic compounds in the methanolic extract of P. amarus was found to have potential antioxidant activity as its lipid peroxidation inhibition capacity and free radical scavenging ability (Guha et al. In addition, the extract of P.
amarus also showed significant antimicrobial activity against Shigella spp., 1 LUAN VAN CHAT LUONG download : add luanvanchat@agmail.com Escherichia coli, Staphylococcus aureus, Bacillus subtilis, and Pseudomonas aeruginosa. The antibacterial action was mainly due to the isolated phyllanthin (Manzumder et al. Similarly, Euphorbia hirta L. hirta) has shown biological activities such as antioxidant, antibacterial, antifungal and anticancer (Asha et al.
Perumala et al. hirta hold potential antimicrobial effects against a wide array of pathogenic microorganisms and therefore can be used as a safe, reliable, economical and natural antimicrobial source for therapeutics. This finding may also be useful in food industry as the plant extracts can be used as food preservatives protected against spoilage bacteria growth and food borne pathogens. However, there have been few studies on preservative effect of P.
hirta in fish flesh during iced storage. Therefore, the research entitled “Effect of Phyllanthus amarus Schum. and Euphorbia hirta L. extracts on the quality of striped catfish (Pangasianodon hypophthalmus) fillets during iced storage” was conducted to evaluate the influence of Phyllanthus amarus Schum.
and Euphorbia hirta L. extracts on changes of striped catfish fillets quality during iced storage. General objective The objective of this study is to evaluate the influence of Phyllanthus amarus Schum. and Euphorbia hirta L.