Biopreservation and Quality Enhancement of Fish Surimi Using Colorant Plant Extracts

Table 1

Antibacterial activity of plant extracts against food-borne pathogens, measured as the diameter of inhibition zones (ZOI, mm) and minimal bactericidal concentration (MBC, mg/ml)^∗.

Extracted plants	Part	Salmonella typhimurium		Staphylococcus aureus		E. coli		Pseudomonas aeruginosa
		ZOI	MBC	ZOI	MBC	ZOI	MBC	ZOI	MBC
Hibiscus sabdariffa	Calyces	19.7 ± 0.9^a1	1.6	24.5 ± 1.2^a2	1.0	22.6 ± 1.2^a2	1.2	20.2 ± 0.8^a1	1.6
Curcuma longa	Rhizomes	16.8 ± 0.8^b1	2.2	18.4 ± 0.8^b1	1.8	18.2 ± 0.7^b1	1.8	22.4 ± 1.2^a2	1.2
Rhus coriaria	Fruits	19.3 ± 1.1^a1	2.0	21.3 ± 1.2^c12	1.4	23.4 ± 1.3^a2	1.2	17 .1 ± 0.7^b3	2.0

Dissimilar superscript letters within a column or superscript numbers within a row indicate difference significance at CI = 95%.