Iris publishers-Global Journal of Nutrition & Food Science (GJNFS)

Turmeric

 Authored by Çagla Ayer*

Abstract

Abbreviations: HDL: High Density Lipoprotein, SOD: Superoxide Dismutase, CAT: Catalase, GPx: Glutathione Peroxidase, LDL: Low Density Lipoprotein, MetS: Metabolic Syndrome, IL-6: Interleukin 6

Introduction

“Turmeric” or “Indian saffron”, a member of the Curcuma longa L Zingiberaceae family, is a large-leaved, long-lasting herbaceous plant with yellow flowers. Turmeric’s homeland is South Asia; It is widely located in the tropical areas of China, Indonesia, India, Thailand and Africa. Curcumin is a yellow pigmented substance of Curcuma longa. It is generally used as a coloring agent in foods, it is odorless, heat-resistant and contains tetra-hydrocumin, an antioxidant compound. Curcuminoids (curcumin, demetoxicurcumin, bisdemetoxicurcumin) are the main ingredients of turmeric. Curcumin has been reported to have many other pharmacological properties, including anti-inflammatory, antioxidant and antiapoptotic effects [1,2].

Effect on Insulin Resistance

There is clinical evidence that supplementation with curcuminoids improves glucose homeostasis parameters and insulin resistance, and positively alters serum adipokine levels, such as adiponectin and resistin [3]. Curcumin has recently been reported to inhibit the development of diabetes, reduce insulin resistance in vivo, and improve β-cell function. The potential of curcumin therapy against various diabetic complications such as nephropathy, retinopathy and neurochemical changes in the brain stem caused by diabetes has been reported [2]. According to the study conducted with curcumin in individuals with type 2 diabetes, it was determined that lipoprotein A decreased and HDL cholesterol increased after 12 weeks of treatment, and it was determined that it can be used in the treatment of dyslipidemia in individuals with type 2 diabetes [4].

Effect on Obesity

Curcumin has been shown to be an anti-adipogenic dietary bioactive component that is most effective in the early stage of adipocyte differentiation [5]. Ejaz, et al. [6] in a study found that curcumin reduced body weight, inhibited angiogenesis, in adipose tissue, differentiated preadipocytes, reduced hepatic cells and adipocyte fat accumulation. Another study has shown that curcumin inhibits the increase in body weight and total fat mass as a result of a high-fat diet [7]. It has been shown that the animal model of Calebin A, one of the bioactive components of turmeric, inhibits adipogenesis and hepatic steatosis in both in vitro and high-fat diet induced obesity [8].

Antioxidant Effect

With its phenolic structure and β diketone derivative, curcumin has been shown to have protective effects against oxidative stress and its harmful consequences. Curcumin, the antioxidant property of which is almost the same compared to vitamin C and vitamin E; helps to reduce lipid peroxidation by protecting antioxidant enzymes such as SOD, CAT, GPx. In addition, curcumin has been found to be effective in lipid peroxidation as good as α-tocopherol in liposomes [1]. Tripathy, et al. [9] have shown that curcumin protects rats from middle cerebral artery occlusion. In a study carried out by Rattah, et al. [10] rats were given a high fat diet and turmeric extract was given to one of the groups turmeric extract have prevented atherosclerosis, reduced LDL cholesterol. In a meta-analysis study, it has been shown that curcuminoids have an important effect in reducing serum SOD and CAT activities, GSH concentrations and serum lipid peroxides [11]. In another study supporting this result, it was clearly demonstrated that curcumin supplementation improves systemic antioxidant capacity, lipid peroxidation and inflammation biomarkers in individuals with metabolic syndrome (MetS). Similarly, in a previous study in obese individuals with high risk of MetS, it was found that supplementation of curcuminoids with piperine reduced the rate of proxidant/antioxidant levels. Another study in patients with tumors found that an eight-week supplementation with a lecithinised curcuminoid preparation (180 mg / day) have improved serum SOD activities, as well as other antioxidant indices, including serum CAT activities and reduced concentrations of glutathione and thiobarbituric acid reactive species [3].

Anti-Inflammatory Effect

As a result of the inhibition of cycloxygenase and lipoxygenase enzymes in the colonic mucosa with the addition of curcumin to the diet, arachidonic acid metabolism was inhibited and antiinflammatory activity was observed. Studies have shown that turmeric delays the occurrence of inflammatory chemicals such as leukotriene, prostaglandin, tumor necrosis factor and interleukin and reduces their negative effects [1]. In one study, the combined anti-inflammatory effect of powdered turmeric and linden was reported to be as effective as cortisone in carrageenan induced edema [12]. Chuengsmarn et al. [13] have observed that curcumin reduces inflammatory markers, improves glucose metabolism, and in addition reduces weight and waist circumference. The results of a significant reduction of IL-6 with curcumin supplement support the idea that this nutraceutical agent may play a role in suppressing pro-inflammatory pathways associated with different diseases [14]. Curcumin can be used as an immunotherapeutic agent in the treatment of tumor and infectious diseases [15].

Anti-Cancer Effect

Extracts of turmeric plant have been shown to prevent the growth and spread of cancerous cells. In a study, the use of turmeric extracts have been found to have a certain inhibitory effect on prostate cancer cells with high metastases [16]. It has been stated that curcumin causes apoptosis in cancerous cells without damaging healthy cells and prevents tumor growth in animal models and prolongs life in cancerous animals. It has been reported that curcumin has antitumor effect in many cancer types such as mouth, esophagus, stomach, liver, breast, duedenum, colon, prostate cancers. In studies in vivo and in vitro, curcumin has been shown to inhibit carcinogenesis in three stages; it blocks the initiation of the tumor by blocking the metabolic activation of carcinogenic compounds or by stimulating its detoxification. It is also stated that it inhibits the development and progression of the tumor by increasing apoptosis, inhibiting the progression of the cell cycle, enabling control of transcription factors, suppressing the inflammatory response, inhibiting angiogenesis and metastasis, which are important for the nutrition of the tumor [1]. It shows that Calebin A, a component found in turmeric, has a strong anticancer activity against leukemic, myeloid and other cancer cells [17].

As a result, regarding to its anti-inflammatory, antioxidant and anticancer activities, turmeric is a food that has several health benefits. Therefore, it should be included in our daily diet to benefit from its positive effects on health including preventing from diseases and even treatment.

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Studying the Effect of Tio2 Nanoparticles on Seed Germination Characteristics of Ziziphora Clinopodioides Lam

 Authored by Reyhaneh Azimi*

Abstract

Improvement in the rate and amount of germination of seeds has a very important effect on the establishment of primary seedlings and the increase of rangeland production. The rapid and uniform germination of seeds leads to the successful establishment of plants. The use of nanoscale materials can help germinate faster seeds. Therefore, in this study, the effects of TiO2 nanoparticles in concentrations of 0, 10, 20, 30, 40, 60 and 80 mg/ L on the rate and speed of seed germination of Ziziphora clinopodioides Lam. paid. This design was carried out in a completely randomized design with four replications for 20 days at a constant temperature of 20°C under 12 hours of light and 12 hours of darkness at the Germinator of Natural Resources Faculty of the Ferdowsi University of Mashhad. The results showed that germination percentage of treated seeds with TiO2 nanoparticles increased to 23% ppm compared to control treatment. Also, in other concentrations of other nanoparticles, there was a positive effect on speed and germination percentage, so that the effect of different concentrations of nanoparticles on germination characteristics of Ziziphora clinopodioides Lam. seeds was significant. The highest germination percentage was observed in the concentration of 30 ppm and the lowest germination rate at 30 and 20 ppm concentrations. In high concentrations of TiO2 nanoparticles, no positive effects were observed on the germination characteristics of seed Ziziphora clinopodioides Lam. To conclude the use of TiO2 nanoparticles can be improved by improving the seed germination properties of the medicinal plant Ziziphora clinopodioides Lam. that cause increases plant’s establishment in natural areas.

Keywords: Nanoparticles, Tio2, Germination, Ziziphora clinopodioides Lam

Introduction

Nanotechnology research is the background of advanced technology, which has led to the rapid development of electronic science, biotechnology, medicine, space science and defense industries. So far, few studies have been done on the effects and mechanisms of nanoparticles on plant growth [1]. Examples of the unique properties of nanoparticles include a very high specific surface area, high surface energy, and quantum imprisonment. These unusual properties may even affect their fate and environmental behavior in both mass and non-nanoscale materials [2]. Plants, ex cept for the foundation of all ecosystems, play a crucial role in the fate and transfer of nanoparticles in the environment through absorption and bioaccumulation. Silicon oxide and titanium dioxide are the most commonly used nanoparticles used in the industry. Of course, some of them are also used in agriculture and natural resources. Below we will investigate several studies on the role of these nanoparticles in the germination of different plant species.

Among different methods, nanoparticles (NPs) of different metal oxides by absorbing water, oxygen and nutrients and having the antimicrobial properties can affect seed germination percentage, improve growth, dry weight, photosynthesis, chlorophyll biosynthesis, and plant metabolism [3]. Thus, soaking seeds in NP solution can be used as an option to increase seed germination percentage. The application of 100% TiO2-NP treatment increased seed germination percentage, germination index, germination energy, vigour index, seedling height and fresh weight of Pinus tabulaeformis Carrière [4]. The effect of silver NPs on Boswellia ovalifoliolata N.P. Balakrishnan & A.N. Henry caused an increase and acceleration of the seed germination percentage [5].

Abdel Latef, et al. (2017) [6] in a research titled “ Titanium Dioxide Nanoparticles Improve Growth and Enhance Tolerance of Broad Bean Plants under Saline Soil Conditions” compared the effects of three different nTiO2 concentrations (0·01%, 0·02% and 0·03%) with respect to plant growth and stress responses. The 0·01% nTiO2 application significantly increased shoot length, leaf area and root dry weight of plants under normal conditions.

Feizi, et al. (2012) [7,8] concluded in a study titled “ Effects of various concentrations of nanoparticles and non-nano-titanium dioxide on seed germination and seedling growth of fennel”, which showed that germination percentage of seeds was significantly increased in treatment Application of concentration of 60 mg/l titanium oxide nanoparticles (76%) increased compared to other treatments and control (54%). The average germination time improved by application of nanoparticles with a concentration of 40 mg / L compared to the control by about 31%, while non-nano particles improved the mean germination time by only 21%. In general, the use of titanium dioxide nanoparticles as an option for seed that has a germination problem and a low germination percentage can be used. Also, Feizi et al. (2013) [9], in another study titled “The effects of plant and native titanium dioxide on the fennel,” showed that with the concentration of TiO2 nanoparticles at 0, 5, 20, 40, 60 and 80 After 14 days of inoculation, the germination percentage increased to 31.8% (60 ppm TiO2 nanoparticles) with non-nano TiO2 after 14 days of inoculation. The same positive effects were observed for stem dry weight and germination. Behnam, et al. (2012) [10], in a study titled “The effect of titanium nanoparticles and non-nanodioxid on germination performance of Echinacea purpurea under drought stress”, concluded that the application of titanium dioxide treatment on the seeds of Echinacea purpurea in conditions without The stress on roots and length of seedling length and root length, rootstock and seedlings, seed vigor index, I and II, and mean germination time at 1% were very significant in drought stress conditions. Drought stress at 3-bar intensity did not negatively affect the most traits such as percentage and speed of germination, average daily germination and seed vigor index I and II in Sardinia. The concentration of 159 mg / L of non-nano titanium dioxide increased the length of stem, root, and seedlings compared to the control 3 times. In the face of drought stress, the application of 100 milligrams per liter of nanoparticles and non-nano particles often improves the germination characteristics of Echinacea purpurea and can be recommended in areas with drought stress. Feizi, et al. (2013) [9] in a study titled “Comparative effects of different levels of titanium dioxide in nano and non-nano plants of Salvia officinalis L.” concluded that after 21 days of inoculation, Germination increased with 60 mg/l nano-titanium dioxide and non-nano, but did not affect root and shoot length and biomass. Agheli, et al. (2016) [11], in a study titled “Silybum marianum L. seed germination induction using titanium dioxide nanoparticles and magnetic field”, which was tested as a factorial experiment in a completely randomized design with three Repeated experiments were carried out and the first factor was seed treatment at different concentrations of titanium dioxide nanoparticles containing 50, 10, 0 and 100 mg/l, and the second factor of the treatment of seeds with a magnetic field at 0.30, 60 and 90 millitesla for 30 minutes showed that the highest percentage of seed germination in the interaction of nanoparticles of TiO2 nanoparticles with a concentration of 100 ppm and intensity The magnetic field intensity was 30 millitesla and the application of titanium dioxide nanoparticles with a concentration of 50 ppm and magnetic field intensity of 60 milliseconds. These treatments improved the germination percentage by 5.6 and 5.7 times the control treatment. Feizi, et al. (2012) [7,8] showed in a study titled “The reaction of wheat seed to different concentrations of titanium dioxide nanoparticles (TiO2) compared to non-nano particles”. Experimental treatments were based on seed’s germination percentage and germination rate did not have a significant effect but had a significant effect on average germination time. The lowest mean germination time (MGT) was 0.89 days at a concentration of 10 ppm nanoparticles of TiO2 and the highest was observed in the control treatment with 1.35 days (Table 2). Therefore, the concentration of 10 ppm nanoparticles of non-nano TiO2 reduced the MGT content by 34% compared to the control, while the concentration of 10 ppm TiO2 in non-nano, MGT did not changed against the control. One-year-old seedlings of Pine (Larix elgensis) were placed in concentrations of 62, 125, 250, 500, 1000, 2000 μl/l of nano silicon dioxide (SiO2) for about 6 hours. Nano treatment greatly improved the growth and quality of seedlings. Treatment with 500 μl/liter had the best result, with an increased average height of 42.5%, a root diameter of 30.7%, a root length of 14%, and the number of lateral roots of seedlings of 31.6% in comparison with control. Also, treatment with 500 μl/l showed the highest concentration of chlorophyll [12]. Lee, et al. (2008) [13] examined the toxicity of copper nanoparticles on beans and wheat and stated that TiO2 concentrations had a significant effect on root dry weight but did not have a significant effect on stem and seedling dry weight. Takallo, et al. (2012) [14], in a study titled “The effect of TiO2 nanoparticles on germination and cytogenetic indices of barley plant, showed that the comparison of nanoparticle treatments compared to control increased the index of chromosomal deviations of barley, whereas on other cytogenetic indices and germination traits had no significant effect. A few study has been done on the effects of NP-TiO2 and TiO2 on various plants such as Triticum aestivum, Zea mays, Salvia officinalis [15,16]. NP-TiO2 can improve the structure of chlorophyll, increase light absorbance, facilitate formation of pigments, better capture of sunlight and transfer of light energy to active electrons, chemical activities and having effect on photosynthesis [17]. Jiang, et al. (2017) [18] showed that seed germination indices markedly improved upon seed exposure to TiO2. Samadi, et al. (2014) [19] showed that TiO2 in higher concentration had pronounced effects on photosynthetic pigments while lower concentration of NP-TiO2 had significantly increased root length. root length was significantly influenced by 100mg L-1 concentration of NP-TiO2 rather than non NP-TiO2 concentrations. Pronounced effect on photosynthetic pigments (chlorophyll a and b and carotenoids) was found in 200mg L-1 concentration of TiO2 and 100mg L-1 concentration of NP-TiO2.

Mahmoodzadeh et al. (2013) in a study named as Physiological effects of TiO2 nanoparticle on wheat (Triticum aestivum) showed that NP-TiO2 at higher concentration decreased the shoot and root length of radish, rape, corn, lettuce and cucumber. Movafeghi, et al. (2018) [20] showed that The increasing concentration of TiO2-NPs led to the significant decrease in all of the growth parameters and changes in antioxidant enzyme activities. The activity of superoxide dismutase enhanced significantly by the increasing concentration of TiO2-NPs. Enhancement of superoxide dismutase activity could be explained as promoting antioxidant system to scavenging the reactive oxygen species. In contrast, the activity of peroxidase was notably decreased in the treated plants. Reduced peroxidase activity could be attributed to either direct effect of these particles on the molecular structure of the enzyme or plant defense system damage due to reactive oxygen species.

The mixing of SiO2 and TiO2 nanoparticles with the low concentration, increased nitrate reductase activity in soybean rhizosphere, resulting in increasing of soybean germination and growth [21]. It has been reported that nanoparticles can accelerate soybean germination and growth and prevent rotting by molds. Nanoparticles can enhance roots power and nitrate reductase activity and improve the root ability to absorb water and fertilizer and increase the activity of antioxidants, dismutase and catalase enzymes and improve soybean resistance to stress [22]. The remarkable effect of nanoparticles is probably due to the small size of the particles, which allows its penetration into the seed. In a study by Ivani, et al. (2012), the effect of nano silica and non-nano silicon dioxide particles on stress tolerance of Trigonella foenum-graecum seedlings, the results of the analysis of variance showed that the levels of water stress and nano and non-nano silicon dioxide treatments had a significant effect on the studied traits.

The results of Zhang, et al. (2005) [1] showed that spinach (Spinacia oleracea) old seeds germination rate was very low. Treatment with TiO2 increased the rate by 23%, but treatment with nano TiO2 significantly increased germination rate, germination index, seedling dry weight and Vigor index of older seeds. In spinach (Spinacia oleracea), the best treatment was 5.2 per 1000 of TiO2 nanoparticles, with the fresh and dry weight of each plant increasing by 63% and 76%, respectively against the control [1]. All treatments significantly affected germination percentage and germination rate. The highest germination percentage was observed in the seeds of titanium nanoparticles with concentrations of 30 (48%), 40 and 20 mg/l (35%), and the lowest rate of germination in the seeds impregnated with titanium nanoparticles with concentrations of 30 (29.9 days) and 20 (6.9 days) were observed [1]. The germination percentage of Arabidopsis thaliana seeds was affected by SiO2. A significant positive effect on rootlet length was observed on all concentrations of nano Al2O3 and 400 nano SiO2 concentrations, while other concentrations, as well as nano Fe3O4 and ZnO, showed inhibitory effects on root length. All concentrations of ZnO contained fewer leaves [23]. Khodakovskaya, et al. (2009) [24] showed that carbon nanotubes with concentrations of 10-40 mg/l increased germination and tomato growth, which is probably due to the ability of carbon nanotubes to penetrate the seed crust and stimulation of water absorption.

Materials and Methods

Introducing the plant used in the experiment

Mountain Ziziphora clinopodioides Lam. belongs to the genus Ziziphora, the plant has a height of 10 to 40 centimeters. Booty and stable, a woody base, and sometimes it has a stem of pubes with different densities. The aerial parts of the Ziziphora clinopodioides Lam. are widely used in traditional medicine and pharmaceutical industries of Iran [25]. The resistance of the mountain Ziziphora clinopodioides Lam. to drought is suitable and can be used for cultivation in arid and semi-arid regions [26]. Also, since plants have essential oils such as peppermint plants (Ziziphora clinopodioides Lam. and etc.) have a good function in semi-arid and Mediterranean regions, these plants can be considered as a commercial product for Iran and an alternative surplus product [27]. The geographical distribution of Ziziphora clinopodioides Lam. in the world is in the Eastern Balkan Peninsula, Southwest Asia and Central Asia to the Pamir Himalaya Mountains (Iran, Iraq, and the central and eastern parts of Turkey) and Africa [28]. Ziziphora clinopodioides Lam. grows in Iran in mountainous areas, rocky and deposit slopes, and steppe areas at altitudes between 800 and 3700 m above sea level [28].

Laboratory operations

Germination test was performed in two stages. In the first step, in order to study the quality and percentage of germination of the Ziziphora clinopodioides Lam., 25 healthy seeds of Ziziphora clinopodioides Lam. were placed in petri dish in four replicates and germination test was done with distilled water for 20 days. After 20 days of the experiment, the germination percentage of the Ziziphora clinopodioides Lam. seed was about 25% and very low. Therefore, different concentrations of nanoparticles were used to improve the seed germination characteristics of Ziziphora clinopodioides Lam. This experiment was carried out to evaluate the different concentrations of titanium nanoparticles on the germination traits of Ziziphora clinopodioides Lam. seed. For this purpose, 7 treatments containing different concentrations of 0, 1000, 2000, 3000, 4000, 6000 and 8000 mg/l nanoparticles of titanium particles were performed in a completely randomized design with four replications. The seeds of Ziziphora clinopodioides Lam. were obtained from Khorasan Razavi Natural Resources Office. The titanium dioxide nanoparticle powder was as AEROXIDE® TiO2 P25, that prepared from Evonik DegussaGmbH company in Germany. The purity of nanoparticle powder was 99.8%, the average particle size was 21 nm and its specific surface area was 50 m2/g (Figures 1 to 4). Non-nano iron oxide was prepared from AppliChem GmbH Germany with a purity of 99% and a particle size of about 1 micrometer. Before the experiment, the size of the nanoparticles was determined by an STM tunnel microscope (STM) at the Central Laboratory of Ferdowsi University of Mashhad. Also, purity and their compounds were determined by X-ray diffraction (XRD) at Damghan University of Science.

In order to obtain the desired concentrations, we first weighed the nanoscale materials in distilled water. Ultrasound bath was used for 20 minutes to prepare a uniform suspension. 2 ml of prepared suspension was placed in per petri dish along with 25 seeds. In the control group, 2 ml of distilled water was added. In the next steps, if necessary, only distilled water was added to the dishes. Seed scratching treatment was performed at 4°C for one week (ISTA, 2009). This experiment was carried out at germinator of the Faculty of Natural Resources and Environment of Ferdowsi University of Mashhad at a temperature of 20 centimeters under 12 hours of light and 12 hours of darkness. To prevent evaporation of the extract and loss of moisture, Petri dishes port were laid and placed in plastic. The germinated seeds were counted and recorded daily. Seed counting continued until 20 days after starting germination. Data and daily measurements were entered into Excel spreadsheet software and after processing, statistical analysis of data was done by SPSS18 and Minitab16 softwares and the meanings were compared by Duncan’s multiple domain tests at 5% probability level.

Data Analysis

The following equations were used to determine the rate of germination from the formula of Maguire (1982) and the mean germination time (MGT) [29]:

Germination rate (GR) = (a/1) + (b-a/2) + (c-b/3) + …..+ (n-n- 1/N) Equation (1)

In which, GR, the germination rate according to germinating seed per day, a, b, c, and n represents the number of germinated seeds after 1, 2, 3 and N days after starting to absorb water.

MGT = ΣF (X)/ ΣF Equation (2)

In this equation, MGT, the average germination time (day), F: The number of new seeds germinated on the day of counting Xi and X is the day of counting. In this experiment, Mean daily germination, Pick value and Germination value was calculated from the following equations [30]:

Daily germination average (MDG)= Germination percent/Total days of experiment Equation (3)

maximum value (PV) (GV) = highest number of germinated seeds per day/ germination day Equation (4) germination value= PV × MDG Equation (5)

Results and Discussion

In Figure 1-4, it can be seen an image of the size of the titanium dioxide nanoparticles, using a tunneling scanning microscope (STM), a topographic image of the titanium dioxide nanoparticles, using a tunnel scanning microscope (STM), illustration of the size of the non-nano titanium dioxide particles using Scanning electron microscopy (SEM) and X-ray diffraction spectrum (XRD) of titanium dioxide nanoparticles.

The results of the analysis of variance showed that different concentrations of titanium nanoparticles had a significant effect on seed germination characteristics of Ziziphora clinopodioides Lam. Based on the results, different concentrations of titanium nanoparticles showed a significant effect on germination percentage, germination rate at 1% and 5% probability levels Table 1. Also, the comparison of the mean of different concentrations of titanium nanoparticles on the characteristics of germination of Ziziphora clinopodioides Lam. seed is given in Table 2.

In order to reduce the amount of data in the table of analysis of variance, only the mean square of the data and significant levels were used at the probability level of 1 and 5%.

The best rate of germination was observed at concentrations of 20, 30 and 40 mg Table 2. The concentration of 30 ppm of nanoparticles had the greatest effect on improving seed germi nation properties of Ziziphora clinopodioides Lam. Therefore, it seems that titanium nanoparticles can be one of the treatments to improve germination properties. Seed germination percentage of the control treatment was about 25%, while seed germination percentage reached 48% in the seeds treated with the nano-particles solution Table 2. The seeds that were treated with nanoparticles had the best results from the observations. The maximum germination percentage and the minimum germination time were about 48 and 29.9%, respectively, compared to the control. Germination speed improved from 12.23 days in control treatment to 9.29 days in nano-treated seeds (30 ppm). Germination percentage increased with increasing concentrations up to 30 mg/l, and then from 40 mg, germination percentage had decreasing trend Table 2, while Feizi et al. (2013a) [9], in a study titled “Effects of different concentrations of nano and non-nano titanium dioxide on seed germination and Foeniculum vulgare seedling growth”, concluded that seed germination percentage was significantly increased in the application of 60 mg/l (76%) than other treatments and control (54%).

Like the present study, Feizi, et al. (2013b) [15] showed that with a concentration of TiO2 nanoparticles, the germination percentage increased. Feizi, et al. (2012b) [8] showed which a concentration of 10 ppm nanoparticles of TiO2, decreased MGT until 34% relative to the control, while the concentration of 10 ppm of TiO2 non- nanoparticles did not change the MGT value compared with the control. Also, Behnam, et al. (2013) [10] concluded that the concentration of 159 mgr/l of non-Titanium dioxide nanoparticles increased the length of stem, root, and seedlings by 3 times against the control that is compatible to the present study. The results of Lee, et al. (2008) [13] showed that toxicity of copper nanoparticles in beans and wheat that TiO2 concentration had a significant effect on root dry weight, but no significant effect was observed on stem and seedling dry weight, that is compatible to the present study. Zhang et al. (2005) [1] showed that increased germination and dry weight are probably due to increased absorption of mineral nutrients and the photosynthesis process catalyzed by TiO2 nanoparticles. The remarkable effect of nanoparticles is probably due to the small size of the particles, which allows it to penetrate into the seed during the treatment period, that is compatible to the present study. Lu, et al. (2002) [21] reported that the mixture of SiO2 and TiO2 nanoparticles increased at low concentration of nitrate reductase in soybean rhizosphere, resulting in increased germination and soybean growth. According to Zhang et al. (2005) [1], nano TiO2 treatment significantly increased germination rate, germination index, seedling dry weight and Vigor index of older seeds, that is compatible to the present study. It is possible that superoxide and hydroxide ions increase the permeability of the seed and facilitate the entry of water and oxygen into the cell, and thus aggravate the seed germination metabolism [31-34]. In addition, the entry of TiO2 nanoparticles into cells can produce oxidation-reduction reactions through radical superoxide ions during germination in the dark, leading to the release of free radicals in the germinating seeds. The oxygen produced in such a process can be used for breathing, which will further stimulate germination, that is compatible to the present study.

All treatments of this study significantly affected germination percentage and germination rate. The highest germination percentage was observed in the seeds of titanium nanoparticles with concentrations of 30 (48%), 40 and 20 mg/l (35%), and the lowest germination rate were observed in the seeds impregnated with titanium nanoparticles with concentrations of 30 (29.9 days) and 20 (6.9 days).

Conclusion

Improvement in the rate and rate of seed germination has a very important effect on the establishment of primary seedlings and the increase of rangeland production. Rapid and uniform germination of seeds leads to the successful establishment of plants. The use of nanomaterials can help seeds to germinate faster. Therefore, in this research, the effects of TiO2 nanoparticles in concentrations of 0, 10, 20, 30, 40, 60 and 80 mg/l on the rate and speed of seed germination of Ziziphora clinopodioides Lam were studied. The effect of different concentrations of titanium nanoparticles on germination percentage and germination rate of Ziziphora clinopodioides Lam. seed was significant at 1% and 5% probability level. Titanium nanoparticles in the concentration of 30 and 20 mg/l, stimulating effect and in higher concentrations had an inhibitory or neutral effect on seed germination of Ziziphora clinopodioides Lam. High concentrations of titanium nanoparticles in the germination stage had a negative effect on MGT, and the best and suitable concentration was used to stimulate growth and germination of 30 mgr/l of nanoparticles. These results indicate that the use of TiO2 nanoparticles can increase the establishment of this plant in natural areas by improving the seed germination properties of the Ziziphora clinopodioides Lam. medicinal plant.

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 Changes in Fish Quality During Canning Process and Storage Period of Canned Fish Products: Review Article

Authored by Adel A El Lahamy*

Abstract

Fish and fish products are subject to enzymatic, microbiological and chemical changes during fish processing. Canned fish products stable at ambient temperature, have long shelf life and in consequence are eminently suitable for world-wide distribution. Therefore, this study aimed to conclude the alterations in proximate chemical composition, Quality characteristics, nutritional quality and microbiological safety of fish during canning process. Also following changes in these parameters during storage period of canned fish.

Keywords: Canning process; Chemical composition; Storage period

Introduction

Canning is a well-established and traditional means of providing food which is stable at ambient temperatures, has long shelf life and in consequence is eminently suitable for world-wide distribution. Canned fish is therefore exported from countries all over the world into the consumer markets. The manufacturing of canned fish has provided, and continues to provide much-needed employment, individual incomes and the means for foreign currency exchange for developing countries, particularly in Southeast Asia, South America and the Indian Ocean. [1] Canned fishery products are formally canned in vegetable oils and now available in water packs. Preservation methods such as freezing, and canning are technologies that used basically due to cost and non-availability of equipment and cold storage system [2]. The advantages of canned food are such as their preservation, safety and convenience. The major steps in canning process include cooking, cooling, packing with a covering oil or tomato sauce in sealed cans and sterilized to achieve commercial sterilization by the heat. Oxidation of lipids and formation of nitrogenous compounds can occur during the cooling step of fish cooking [3]. during storage temperature (above 35°C) must be avoided to prevent the growth of thermophilic bacterial spores. Changes in the food quality during storage period result from a change in physicochemical and microbiological properties that decrease their nutritional value, palatability, and safety.

Chemical Composition

Slabyj and Carpenter [4] stated that raw mussel meat contained 81.2% moisture, 3.29% protein, 0.81% lipid, 0.41% ash, and 0.75% carbohydrate, steamed mussel meat contained 74.6% moisture, 2.73% protein, 0.62% lipid, 0.24% ash, and 0.32% carbohydrate, and canned mussel meat contained 75.7% moisture, 2.90% protein, 0.72% lipid, 0.27% ash, and 0.20% carbohydrate. El-Sherif (2001) [5] stated that the moisture contents of shrimp canned with vegetables and those canned with tomato sauce were lower by 12.6 and 10.8% respectively as compared with moisture content of raw shrimp. Also, he found that protein content in shrimp and found that protein contents of raw shrimp, samples canned with vegeta-bles and samples canned with tomato sauce were 76.90, 60.85 and 68.11 (on dry weight basis), respectively. These values indicated that heat treatments applied in canning process resulted in losses of protein which were accounted by 20.9 and 11.4 in samples canned with vegetables and tomato sauce respectively. Chemical analysis of canned shrimp showed that crud fat, crud ash and carbohydrate content were higher than of raw shrimp [5]. The chemical composition of smoked mussels of (Mytilus galloprovincialis L) were 20.4±0.45, 4.9, 1.30, 2.4±0.02 and 69.4±0.23 for Protein, lipid, ash and moisture respectively. After caning process these values changed to 12.7±0.46, 8.1±0.14, 3.1±0.14 and 70.2±0.62 for Protein, lipid, ash and moisture respectively [6]. Also he reported that chemical composition of mussels (Mytilus galloprovincialis L) were 17.3±0.04, 4.0±0.28, 1.8±0.19 and 73.0±0.07, after caning process these values changed to 12.2±0.47, 10.6±0.57 2.8±0.01 71.1±0.29 for Protein, lipid, ash and moisture, respectively. Shakila, et al., (2005) [7] have observed a reduction of 6% moisture content in cooked tuna. Also, Garcia-Arias et al., (2003) [8] have reported that moisture content decreased and fat content increased in cooked fish fillets. Selmi, et al. (2008) [3] the lipid contents found in tuna (Thunnus thynnus) and sardine (Sardina pilchardus) contents dropped significantly (P<0.05) after the caning process. In cooked tuna, the moisture content decreased significantly (p<0.05) with an increase in the duration of heat process giving up to 16% reduction [9]. Canning process reduced the protein content for Orcynopsis unicolor, But, increased in protein content for Euthynnus affinis. El-Dengawy, et al. (2012) [10] determined the chemical composition of Sixteen samples of canned fish products imported (canned tuna, canned sardine, canned Mackerel) and observed that moisture percentages in all canned fish samples ranged between 52.41±0.035 to 78.53±0.142 %. It could be observed that all canned fish samples had high values of water activity (0.990-0.999). Meanwhile, NaCl content ranged between 0.13±0.000 to 1.20±0.042%. Czerner, et al. (2015) [11] determined that the chemical composition of fresh anchovy were 77.65±0.67, 16.24±0.82, 4.25±0.09 and 1.16±0.06 for moisture content, protein content, lipid content and ash content respectively. In canned fish, chemical composition were 64.82±0.06, 26.74±0.74, 6.23±0.38 and 2.21±0.01 respectively. Sajib (2015) [12] Studied the effect of canning process on the chemical composition of chela (Laubuka dadiburjori) and determined that moisture content, protein content, lipid content, ash content and carbohydrate content of fresh fish were 76.56±1.62, 13.74±1.22, 4.25±0.85, 2.37±0.56 and 1.41±0.79 respectively. After canning process these values changed to 67.15±1.69, 16.68±0.88, 5.46±0.34, 8.15±0.83 and 1.35±0.07 for Moisture, Protein, Lipid, Ash t and Carbohydrate respectively.

Fatma Arfat (1994) [13] found that the moisture, sodium chloride and protein contents of canned sardine and mackerel were decreased after 24 months storage at room temperature while, total lipids contents was increases. Ghaly (1995) [14] pointed out that chemical composition of canned shrimp was affected by storage at room temperature for 6 months and the kind of filling medium. Moreover, moisture, protein and carbohydrates were decreased while, fat and ash were increased in canned bosr and shrimp packed by dry method. On the other hand the moisture, fat and ash contents were increased. Abd El-Ghafour (1999) [15] found that moisture contents of Tilapia fish fillets slightly decreased while crude protein contents was considerably reduced but crude fat and ash contents were progressively and gradually increased during storage of ambient temperature. Ibrahim (1999) [16] mentioned that moisture, protein and fat contents of canned sardine showed a gradual decreasing as a period of storage at room temperature extended up to 12 months while, ash and salt contents showed a noticed increase. The chemical composition of canned chela (Laubuka dadiburjori) fish were 76.56±1.62, 13.74±1.22, 4.25±0.85, 2.37±0.56 and 1.41±0.79 at zero time of storage period. After 30 day of storage period these values changed to 68.13±2.06, 15.15±0.95, 5.51±0.56, 10.43±0.91 and 1.36±0.09. At the end of storage 60 days these values were 68.88±1.89, 15.62±0.45, 5.96±0.48, 12.60±1.12 and 1.39±0.07 for moisture content, protein content, lipid content, ash content and carbohydrate content respectively [12].

Quality Characteristics

Total volatile basic nitrogen (TVB-N) and Trimethyleamin (TMA-N)

TMAO can be degraded during the thermal processing to disagreeable molecules such as TMA and DMA [5,17]. The cooking process had no significant effect on the TVB-N levels (P<0.05), while TMA-N levels in sardine increased to reach 6.32 mg/100g [3]. El-Dengawy, et al. (2012) [10] determined the quality characteristics in Sixteen samples of canned fish products imported (canned tuna, canned sardine, canned Mackerel) and observed that TVN values in canned fish samples ranged between 7.01±0.254 mg N/100g sample to18.04±0.593 mg N/100g sample. The TVB-N in fresh chela (Laubuka dadiburjori) fish recorded 7.10 mg N/100g, these values increased to 15.50 mg N/100 g after caning process [12].

Increasing the total volatile basic nitrogen was attributed to the degradation of nitrogenous compounds resulting in an increase in both trimethylamine nitrogen (TMAN) and ammonia nitrogen (NH3N) which were considered the principle fractions of the TVBN [13]. The total volatile nitrogen contents of canned shrimp and bosr packed by dry method and in 3% salt solution, slightly increased during storage at ambient temperature for 6 months [14]. Abd El-Ghafour (1999) [15] recorded a gradual increase in the TVBN content of canned Tilapia fish fillets products as the storage period was extended. At the end of 12 months storage, samples steamed and canned in oil or tomato sauce showed an increasing of TVBN determined by 15.58 and 17.05% respectively while, the increasing rates were 18.71 and 20.61% in samples fried and canned in the same filling media respectively. Fatma Arfat (1994) [13] observed a gradual increase in TMA contents of canned mackerel and sardine samples as the time of storage at ambient temperature was extend ed which was attributed to tri-methyl nitrogen oxide that natural present in fish tissue which chemically reduced by SH group existing in fish protein or by zinc present in C-Enamle used for varnishing the cans. Ibrahim (1999) [16] found that the highest increased observed in TMAN content of sardine during storage was found in samples canned with sauce comparing with those packed in oil or spices. The total volatile basic nitrogen of canned sardine packed in different media gradually increased as the period of storage at room temperature was progressed [16]. In the first period of storage (3 months), TVB-N and TMA-N values increased significantly to attain 23.85 and 18.42 mg/100 g, and 7.95 and 8.11 mg/100 g in sardine and tuna, respectively, and remained statistically constant (P<0.05) until the end of the storage period [3]. The TVB-N values of canned chela (Laubuka dadiburjori) fish was 15.50 mg N/100 g, at zero time of storage period. It increased up to 17.68 mg N/100 g after 30 days. After that it continued to increase to 21.95 mg N/100 g after 60 days of storage period [12].

Thiobarbituric acid (TBA) and Peroxide value (PV)

Primary (peroxide value; conjugated dienes) and secondary (TBA and carbonyl values) lipid oxidation detections did not afford accurate methods for testing quality differences in canned products [18]. Chia, et al. (1983) [19] reported that canning process of rainbow trout pollok and shrimp resulted in reduction of thio-barbituric acid by about 50% of its initial value in the raw materials. The evaporation of water and loss of juiciness during cooking might have also contributed to an increase in TBA-RS values after cooking [20]. Koizumi, et al. (1987) [21] have also reported that TBA-RS values increased during cooking of fish at 100°C for 30 min, but they were below 1 μg of malonaldehyde/g of fat. Thio-barbituric acid determined as malon aldhyde slightly increased from 0.40 mg/kg of raw shrimp to 0.44-0.48 mg/kg of the canned samples. This could be attributed to slight oxidation of unsaturated fatty acids found in shrimp during heat treatment of canning process [5]. El-Dengawy, et al. (2012) [10] determined the quality characteristics in Sixteen samples of canned fish products imported (canned tuna, canned sardine, canned Mackerel) and observed that acid value of canned fish samples had the highest value of AV being 20.39±0.000 mg KOH/g oil in CM.

It is well-known that the quality of canned products has a very close relationship with their lipid content and composition. Canned fishery products are especially susceptible to flavor and other changes due to the high levels of polyunsaturated fatty acids [22]. Ghaly (1995) [14] observed a gradual increase in TBA value of canned Suez Shrimp and elongated boor samples as the period of storage at ambient temperature was prolonged. Ibrahim (1999) [16] who noticed that TBA values of canned sardine products were gradually decreased as storage period extended and samples canned with sauce showed the lowest TBA values. Abd El-Ghafour (1999) [15] reported that a progressive increment in the TBA value of canned Tilapia fish fillets during storage at ambient temperature for 12 months. Selmi, et al. (2007) [3] studied the effect of local canning process and storage time (up to 6 months) on tuna and sardine canned in olive oil and tomato sauce and found that the PV and TBA index increased significantly in tuna.

pH

pH values of raw shrimp, canned shrimp with vegetables and canned shrimp with tomato sauce were 6.27, 6.61 and 6.48 respectively. The higher PH values observed in canned samples may by due to the formation and accumulation of some dibasic amino acid and volatile basic nitrogenous compounds such as NH3 as a result of breakdown and proteolysis of proteins during heat treatment [5]. The pH value of fresh chela chela (Laubuka dadiburjori) fish was 6.8. Drop off pH value after caning process to 5.9 in canned fish [12]. Czerner et al. (2015) [11] studied the effect of canning process on physicochemical of anchovy (Engraulis anchoita) and determined that pH value of fresh fish was 6.07, after canning slightly increased to 6.12.

Fatma Arfat (1994) [13] observed that pH values of canned sardine and mackerel products were increased during storage at room temperature due to protein degradation into basic products such as ammonia, amines and hydrogen sulphide. Ghaly (1995) [14] showed that pH values of canned Suze Shrimp and bosr in dry pack or in 3% salt solution were slightly decreased during storage at room temperature for 6 months to 6.25 and 6.30 under the same condition. Abd El-Ghafour (1999) [15] during storage of canned Tilapia fish fillets at room temperature, the highest pH value was found in samples fried and canned in tomato sauce. Ibrahim (1999) [16] noticed a significant increase in pH value of canned sardine packed in oil, while samples packed in sauce showed a decreasing trend as the period of storage at room temperature was extended [12]. Studied the effect of storage period on the quality of canned chela (Laubuka dadiburjori) and found that the PH value 5.9, 6 and 6.2 for 0, 30 and 60 day of storage period.

Nutritional Quality

Fatty acid

Aubourg, et al. (1989) [18] reported a slightly higher value in certain fatty acids of cooked tuna. Also observed a significant decrease in C20:5 and C22:6 on cooking of albacore tuna. The cooking process (caning) had a significant effect (P<0.05) on SFA composition in tuna flesh lipids. The content of C14:0, C18:0 and C20:0 significantly changed; however, unsaturated fatty acids remained constant after processing [3]. The SFA, MUFA and PUFA contents of raw tuna were 15.5%, 18.3% and 57.9%, respectively. The major SFA were palmitic (C16: 0), stearic (C18:0) and behenic (C22:0) acids. After caning process, the SFA contents varied from 17.4 to 11.0% with an increase in the duration of cooking. Slightly higher values were noticed in most of the SFA in cooked tuna compared to raw tuna except those cooked for 30 min. However, there were significant losses (p<0.05) in C14:0, C16:0, C18:0 and C22:0 fatty acids in tuna cooked for 30 min. The total MUFA content increased with cooking time from 18.8 to 24.5%. This was mainly due to the increase in C24:1 fatty acid. The PUFA content in cooked tuna was more or less same as that of their raw counterparts. There was no significant decrease (p>0.05) in C20:5 fatty acid, however C22:6 suffered 21% loss (p<0.05). Losses were significant (p<0.05) with respect to C16:3, C18:2 and C20:2 fatty acids [19]. Czerner, et al. (2015) [11] determined the FAs profile of anchovy (Engraulis anchoita) samples taken during the canning process and also of the covering liquid taken after thermal treatment and observed that Steam-cooking mainly affected the MUFAs and ω-6 fatty acids, whose contents were significantly reduced after this operation (p50.01). This decrease could be related to leaching loss, as shown the reduction of fat content after this step and also to lipid damage due to high temperatures. Selmi, et al. (2007) [3] found that a higher content of C18:1w9 and C18:2w6 fatty acids were found in the canned samples following 3 and 6 months of storage at ambient temperature. Canned sardine and tuna were characterized by their richness in linoleic (10.98-11%) and oleic (45.3-44.95%) acids after 3 and 6 months of storage, respectively.

Amino acid

Protein denaturation by heat does not necessarily cause nutritional loss. However, denatured proteins become more reactive and can be easily damaged by interacting with other constituents. The total free amino acids content decreased during tuna canning, especially if over-processing was employed. Domah, et al. (1984) [23] stated that fresh, canned and cooked, mussels are rich in terms of methionine, lysine, cystine, threonine, tryptophan, phenylalanine, tyrosine and arginine when compared to those of beef or FAO reference protein. Also have found that frying or boiling increases the nutritional value of mussels, as demonstrated by our amino acid composition results. It was also reported that the nutritional value of fried canned mussels was high. The analysis of nitrogen balance of raw or canned tuna protein did not show significant differences between raw and canned tuna in digestibility (DC), biological value (BV) or net protein utilization (NPU). The loss in available lysine in the canned tuna appeared to have no influence on nutritional quality [24]. Heat treatment of canning process may adversely affects the quality of food protein through it influence in the protein contents of the individual amino acids. The general trend that observed was slight decreasing in some amino acids in the canned samples. The loss particularly more observed in histidine which decreased by 16.1 to 17.9%, lysine and arginine also showed a noticed decrease estimated by 4.3-7%, 4.4-8.4 % respectively. Sulphur containing amino acids that’s is methionine and cystine showed a reduction accounted by 1.9-3.8 % and 20-4.9 % respectively [5]. Gülgün, et al. (2002) [6] studied the effect of caning process on the smoked mussels of (Mytilus galloprovincialis L) and found that through the smoking and canning processes the relative changes in the content of free amino acids of canned smoked mussels resulted in levels that were reasonably comparable to those of steamed mussels. It’s estimated that water conditions where the mussels were cultivated and the additives used for pre-processing before smoking and canning might have been responsible. Glutamic acid content of mussel meat of (Mytilus galloprovincialis L), before and after canning, was rather high. No negative effects on glutamic acid content due to either smoking or canning were found [6].

Minerals and Vitamins

Some loss in minerals (Na, K, Mg, P, Cu, Fe, Ca) from the muscle into the dipping medium occurs in canned tuna [25]. Gall, et al. (1983) [26] reported that a high fat content in the flesh produced a low loss in minerals, indicating a kind of interaction between both types of constituents. An advantage of fish canning is that bones become soft textured and thus edible, providing an important calcium source [27]. Mineral content of the raw tuna were 3.65±0.7, 124.9 ± 53.2, 116.55±2.6, 1424.75±3.6, 1.55±0.2, 0.65±0.1, 3.2 ±50 and 978.0±1.0 for Ca, Mg, Na, K, Zn, Cu, Fe and P respectively, while in steamed tuna these values were3.75±0.4, 95.35±3.8, 114.25±3.5, 1082.15±4.8, 1.55±0.1, 0.65±0.1, 2.85±0.2 and 835.35±4.0 0 for Ca, Mg, Na, K, Zn, Cu, Fe and P respectively [24]. The heat-labile vitamins thiamine, riboflavin, niacin, pyridoxine and pantothenic acid are the nutrients most damaged by the sterilization process. Varying results have been described for vitamin losses (5-80% for thiamine; 71-73% for niacin; 49-50% for riboflavin) [28].

Histamine

The histamine compounds are formed from decarboxylation of the amino acid, histidine, through exogenous decarboxylase enzymes that produced by the microorganisms related with fish or environment [29]. Veciana-Nogues, et al. (1997) [30] determined that the contents of histamine (HI) (Micrograms per Gram) throughout Canning Process were 0.32, 0.55, 0.40, 0.54 and 0.63 for raw fish, before cooking, after cooking, after packing, and end product respectively. The contents of tyramine (TY) (Micrograms per Gram) throughout Canning Process were 0.32, 0.08, 0.24, 0.17 and 0.15 for raw fish, before cooking, after cooking, after packing, and end product respectively [30]. Histamine poisoning caused by the consuming of fish contains high concentrations of histamine in their flesh [31]. FDA has lowered the histamine defect action level from 100 to 50íg/g and has recommended the use of other biogenic amines related with fish spoilage evaluation [32]. Selmi, et al. (2007) [3] Reported that the histamine concentrations increased significantly during storage period but not exceed the acceptable limits. Although tuna and sardine flesh were slightly affected by the canning process, they remained good sources of w3 andw6 fatty acids.

Microbiology

The Egyptian Organization of Standardizations [33-38] for microbiological aspects of fish products (canned Tuna, canned Sardines, El-Feseekh, salted Sardine, smoked fish and frozen fish), stated that these fish products shouldn’t have Clostridium. E. coli should be not detect in Salted, smoked and frozen fish. Coliform bacteria in frozen and smoked fish should be less than 103, 101 CFU/g, respectively. TVC should not exceed 106 and 105 CFU/g in frozen and smoked fish products, respectively. El-Sherif (2001) [5] found that there was a highly remarkable decrease in the TPC of the tested canned shrimp samples after canning process, Also, the total bacterial counts of canned shrimp with vegetables were higher than those of canned shrimp with tomato sauce, this can be resulted from the spices and some vegetables contaminated with high.

Fatma Arfat (1994) [13] reported that canned sardine and mackerel products were found to be free from anaerobic and aerobic thermophilic bacteria during storage at ambient temperature. Therefore, neither Clostriduim perfringes nor Bacillus cereus were detected in the canned samples even after 24 months storage. Abd El-Ghafour (1999) [15] indicated that the TBC of canned Tilapia was gradual increased as the storage period was prolonged. TBC was increased from 0.113 and 0.107× 103 to 0.230 and 0.213 ×103 cells/g of steamed canned Tilapia fillets with using either oil or tomato sauce as filling media while was increased from 0.097 and 0.090 ×103 to 0.190 and 0.173 ×103 cells/g of fried samples with using the same media through storage at ambient temperature. A high fungi growth was observed in sun dried and smoked chela (Laubuka dadiburjori) after 1 and 2 months of storage compared with canned and frozen chela. This can be from the increasing in water activity and water content [12]. The initial total fungal count of canned chela (Laubuka dadiburjori) was 0.95×102 (CFU Gg-1), these values increased to 1.13×102 and 2.18 ×102 (CFU Gg-1) after 30 and 60 day of storage period respectively. Meanwhile the initial total plate count of canned chela (Laubuka dadiburjori) was increased from 1.44×104 (CFU Gg-1), to 1.88×104 and 2.57 ×104 (CFU Gg-1) after 30 and 60 day of storage period respectively [12] (Figure 1).

Conclusion

Canned fish products have an economic importance in most countries around the world. During canning process, the bacteria and enzymes inactivated by heat treatment, so the canned fish products have a very long shelf lifetime. Some undesirable effects were occurred during canning process such as loss of essential nutrients, formation of undesirable compounds, browning development and lipid and protein damage which can influence the shelf life of canned products.

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