Biopreservation and Quality Enhancement of Fish Surimi Using Colorant Plant Extracts

Table 2

Effect of fish surimi coloration with plant extracts, at their MICs∗, on the count of food-borne pathogens in the surface (S) and inner (I) parts, after 24 h of treatment and storage at 4°C.

Colorant plant extract	Examined part in product	Food-borne pathogens
		Salmonella typhimurium	Staphylococcus aureus	E. coli	Pseudomonas aeruginosa
Control	S	4.3 × 10^7	7.2 × 10^6	7.6 × 10^7	2.2 × 10^7
	I	5.8 × 10^6	3.4 × 10^6	2.3 × 10^7	7.7 × 10^6
Hibiscus sabdariffa	S	5.2 × 10^3	1.8 × 10^2	6.1 × 10^2	7.3 × 10^3
	I	7.9 × 10^4	3.2 × 10^3	4.8 × 10^3	5.6 × 10^4
Curcuma longa	S	5.4 × 10^4	7.8 × 10^3	5.7 × 10^3	5.1 × 10^2
	I	2.3 × 10^5	8.1 × 10^4	7.2 × 10^4	2.8 × 10^4
Rhus coriaria	S	7.5 × 10^3	4.4 × 10^3	6.3 × 10^2	2.2 × 10^4
	I	6.2 × 10^4	4.9 × 10^4	1.9 × 10^4	7.5 × 10^4

Plant extract was applied at a concentration of 2.5 mg/ml. Initial microbial addition was ∼4 × 10⁵ CFU/g.