Iranian Journal of Aquatic Animal Health 4(2) 86-94 2018

Antimicrobial efficiency of Allium atroviolaceum extract on

Rainbow trout in different temperature and storage time

B Hafeznia 1, S.A.A. Anvar 2*, S Kakoolaki 3, N Choobkar 4

1 Department of Agricultural Sciences and Food Industries, Science and Research Branch, Islamic Azad University, Tehran,

2 Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran

3 Department of Agricultural Research Education and Extension Organization, Iranian Fisheries Science Research, Institute, Tehran Iran

4 Department of Fisheries, Kermanshah Branch, Islamic Azad University, Kermanshah, Iran

Received: May 2018 Accepted: August 2018

Abstract

Foodborne diseases in nature are usually The total number of bacteria calculated followed infectious or toxic, caused by bacteria, viruses, by treatment of the aqueous and ethanol parasites or chemicals, transmitted through extractions of the A. atroviolaceum on rainbow food or water contaminated by the human trout fish fillet. 100 µl of aqueous and alcoholic body. To control the disease, as well as to extracts followed by ten times dilution used to ensure that the food is safe and healthy, its evaluate the minimum inhibitory concentration, risks must be checked, detected and then 25 grams of rainbow trout fillet was controlled. The goals of food industry are to submerged with the best concentrations of produce healthy and high quality products that aqueous and alcoholic extracts. The results requires no contamination with bacteria. The illustrated that the best aqueous and alcoholic use of natural preservatives such as herbal extractions against Staphylococcus aureus was Downloaded from ijaah.ir at 6:34 +0330 on Monday September 27th 2021 [ DOI: 10.29252/ijaah.4.2.86 ] extracts and essential oils is recommended. 3.125 mg ml-1 and 6.25 mg ml-1 and followed by Allium atroviolaceum is a family of Alliaceae treatment on fish both type of extraction showed and is a perennial herb which has a high inhibition on growth of bacteria compare to nutritional value. The role of extracts has control group. So we believe that this plant has been evaluated as a preservative. such a valuable effect to improve the quality and shelf life of fish. *Correspondence S.A.A Anvar, Department of Food Hygiene, Science and Research Branch, Keywords: Allium atroviolaceum, Total count Islamic Azad University, Tehran, Iran (e-mail: of bacteria, Aqueous extraction; Ethanol [email protected] ). extraction

86

B Hafeznia et al., Antimicrobial efficiency of Allium atroviolaceum extract on Rainbow trout in …

Introduction

In many countries, providing of the high Silveira Alvaresb, Sampaio, Cabral, Araujo & quality, healthy with high shelf life of food Franco 2016). products is one of the main needs of consumers. Allium atroviolaceum plant is belong to According to the World Health Organization, it Alliaceae family, among the herbaceous is estimated that 600 million people die after with onions and native to the Zagros area in eating contaminated food each year, with an Iran. This species is one of the lesser-known estimated 420,000 deaths per year (WHO species of Allium. This plant has a high 2017). The fish are categorized as cold blood nutritional value and it is used as a source of animals and their microbial load depends on the vitamin and food (Khazaei, Esa, environment in which the fish are hunted. Fish Ramachandran, Hamid, Pandurangan, Etemad are counted as fast food corruption because of & Ismail 2017). the high percentage of unsaturated fatty acids The aim of this study was to investigate the and protein in relation to other foodstuffs, and antibacterial effect of aqueous and alcoholic keeping it in an inappropriate condition causes extracts of A. atroviolaceum on rainbow trout corruption, as well as a decreas