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Potential Utilization of Liquorice Extract as Natural Preservative for Tuna Fish during Chilled Storage

Author: Aditya Singh*, S.P. Patel and A.R. Dodia

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Abstract

Liquorice or Mulethi/Jethimadh/Yastimadhu scientifically known as Glycyrrhiza glabra is the most commonly used medicinal plant. It is popular within pharmaceutical industry as well as in household for its anti-inflammatory, anti-microbial and anti-tyrosinase activity. All these properties of liquorice are contribution of its different constituents. Availability of Liquorice extract is major challenge that we overcame. Out of which Glycyrrhizin which is anti-oxidant in nature has been used to prevent oxidation in tuna fish. Out of three solutions the tuna chunks dipped in 5% and 10% solutions depicted more freshness when measured with Torrymeter by the end of 9 days compared to control sample. Sensory evaluation indicated that both dipped samples outperformed control sample.

Keywords

Liquorice, Anti-inflammatory, Anti-microbial, Anti-tyrosinase, Glycyrrhizin, Oxidation, Torrymeter

Conclusion

In this research the effect of herbal extract made from Glycyrrhiza glabra on tuna fish was investigated. There was no significant difference in rate of weight loss but slight difference in pH was observed where T3 was slightly basic as compared to T2 and T1. Freshness increased after treatment and was much higher in treated samples T3 and T2 compared to T1. Liquorice extract increased the lightness of fish (T3), whereas it’s decreased in control sample (T1). There is slight colour change in fish due to dark colour of tincture but it compensates for the bearable odour of treated samples. Overall, at the end of 8th day sample T3 was more acceptable than T2. Then T2 is much more ahead of control in terms of acceptability. This experiment showed that extract prepared out of liquorice (Glycyrrhiza glabra) expanded the freshness of fish when compared to control. More refining of extract could have been done in order to reduce its effect on colour of fish flesh. But overall, the result

References

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How to cite this article

Singh, A., Patel, S.P. and Dodia, A.R. (2021). Potential Utilization of Liquorice Extract as Natural Preservative for Tuna Fish during Chilled Storage. Biological Forum – An International Journal, 13(3a): 639-642.