alexa Antimicrobial Activity of Vinegar on Bacterial Species Isolated from Retail and Local Channel Catfish (Ictalurus punctatus) | OMICS International | Abstract
ISSN: 2157-7110

Journal of Food Processing & Technology
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Special Issue Article

Antimicrobial Activity of Vinegar on Bacterial Species Isolated from Retail and Local Channel Catfish (Ictalurus punctatus)

Talaysha Lingham1, Samuel Besong1, Gulnihal Ozbay2 and Jung-Lim Lee1*

1Department of Human Ecology, College of Agriculture and Related Sciences, Delaware State University, 1200 North DuPont Highway, Dover, DE 19901, USA

2Department of Agriculture and Natural Resources, College of Agriculture and Related Sciences, Delaware State University, 1200 North DuPont Highway, Dover, DE 19901, USA

*Corresponding Author:
Jung-lim Lee
Department of Human Ecology
Delaware State University
1200 North DuPont Highway
Dover, DE 19901, USA
Tel: 302-857-6448
E-mail: [email protected]

Received Date: June 01, 2012; Accepted Date: September 21, 2012; Published Date: September 28, 2012

Citation: Lingham T, Besong S, Ozbay G, Lee JL (2012) Antimicrobial Activity of Vinegar on Bacterial Species Isolated from Retail and Local Channel Catfish(Ictalurus punctatus). J Food Process Technol S11-001. doi: 10.4172/2157-7110.S11-001

Copyright: © 2012 Lingham T, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

The use of vinegar was studied to reduce the growing number of illnesses caused by spoilage bacteria. The antimicrobial activity of organic vinegar was studied on various bacterial species isolated from domestic channel catfish fillets (Ictalurus punctatus). The effectiveness of the vinegar on the bacteria was measured. Bacteria isolated from catfish fillets with the largest inhibition zone were identified through 16S rDNA sequencing to better understand the spoilage bacteria that could be inhibited by vinegar to increase the quality of fishery products. Microbial changes of catfish fillets were evaluated following treatments of vinegar marinades during storage at 4°C and sensory evaluation was performed with baked catfish fillets to evaluate consumer sensory acceptability.
Fish and chip vinegar was the most effective on Shewanella putrefaciens isolated from catfish fillets from the market and the pond. Microbial changes were evaluated and sensory evaluation was performed on different acetic acid dilutions of vinegar. Results showed that vinegar diluted to 0.5% acetic acid on catfish fillets would be suitable for prolonging shelf life and appealing to consumers. Vinegar as a natural antimicrobial product can improve the shelf life and safety of food products providing acceptable sensory quality at an affordable price and reducing economic lost due to spoiled catfish and other food products.

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