College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310035, China.
J Sci Food Agric. 2014 Mar 30;94(5):935-42. doi: 10.1002/jsfa.6338. Epub 2013 Sep 4.
Chemical preservatives have been widely used to keep large yellow croaker fresh. However, the potential harm to human health cannot be ignored. This study was undertaken to investigate the antimicrobial effect of bayberry leaf extract and to evaluate the efficacy of this natural product on the preservation of large yellow croaker.
The minimum inhibitory concentration (MIC) values of bayberry leaf extract against bacteria were 1.0 mg mL⁻¹ for Micrococcus luteus, 0.5 mg mL⁻¹ for Staphylococcus aureus, 0.25 mg mL⁻¹ for Escherichia coli, 0.5 mg mL⁻¹ for Pseudomonas aeruginosa, 0.0625 mg mL⁻¹ for Vibrio parahaemolyticus, and 0.03125 mg mL⁻¹ for Listeria monocytogenes, respectively. This result was confirmed by the diameters of inhibition zone (DIZ) assay. Further studies showed that the bacterial growth was significantly retarded when large yellow croaker was pretreated with bayberry leaf extract (2 g L⁻¹) compared to that in the control group. Moreover, the generation of total volatile basic nitrogenous compounds (TVB-N), ATP degradation products (K-value) and thiobarbituric acid-reactive substances (TBARS) were significantly reduced compared to that in the control group.
Our results demonstrated that the shelf life of large yellow croaker can be extended when supplemented with bayberry leaf extract, which might have implications for natural preservatives.
化学防腐剂已被广泛用于保持大黄鱼的新鲜度。然而，其对人体健康的潜在危害不容忽视。本研究旨在探讨杨梅叶提取物的抗菌效果，并评估该天然产物对大黄鱼保鲜的效果。
杨梅叶提取物对细菌的最低抑菌浓度（MIC）值分别为：金黄色葡萄球菌 0.5mg/mL、藤黄微球菌 1.0mg/mL、大肠杆菌 0.25mg/mL、铜绿假单胞菌 0.5mg/mL、副溶血性弧菌 0.0625mg/mL、李斯特菌 0.03125mg/mL。抑菌圈（DIZ）试验结果与 MIC 值一致。进一步的研究表明，与对照组相比，用杨梅叶提取物（2g/L）预处理大黄鱼后，细菌的生长明显受到抑制。此外，与对照组相比，总挥发性碱性氮化合物（TVB-N）、三磷酸腺苷降解产物（K 值）和硫代巴比妥酸反应物质（TBARS）的生成显著减少。
研究结果表明，在大黄鱼中添加杨梅叶提取物可以延长其货架期，这可能对天然防腐剂的应用具有重要意义。
