Synergistic Effect of Turmeric (Curcuma longa), Galanga (Alpinia galanga) Powder and Lemongrass (Cymbopogon citratus) Essential oil as Natural Preservative in Chilled Storage of White Hard Clam (Meretrix lyrata)

摘要

Turmeric (Curcuma longa) is an essential spice and highly regarded in herbal medicine with multifunctional activities. Galanga (Alpinia galanga) is highly evaluated as its specific flavor and aroma as well as plenty healthy effects. Lemongrass (Cymbopogon citratus) Essential oil has active chemical constituents with various therapeutic properties. White hard clam (Meretrix lyrata) is one of molluscs (bivalve) with economical value. However, it is highly perishable due to microbiological growth, enzymatic degradation and lipid oxidation. In order to preserve quality and extend shelf life of this valuable seafood, there was an attempt to investigate a combination of natural preservatives such as tumeric (0.5%, 0.75%, 1.0%, 1.25%, 1.5%), galangal powder (0.5%, 0.75%, 1.0%, 1.25%, 1.5%) and lemongrass essential oil (0.5%, 0.75%, 1.0%) to create a synergistic antimicrobial effect. Results of this finding revealed that a combination of Turmeric powder %: Galanga powder % : Lemongrass essential oil % (0.5%: 0.5%: 0.75%) could prohibit bacterial proliferation (1.31 x104 cfu/g), maintain firmness (1635.1 N) and overai acceptability (8.57) during 12 days of chilled storage.