PHENOLIC COMPOUNDS FROM WINES AS NATURAL PRESERVATIVE OF FISH MEAT

RODRÍGUEZ VAQUERO, MJ; AREDES FERNÁNDEZ, PA; MANCA DE NADRA, MC

FOOD TECHNOLOGY AND BIOTECHNOLOGY

FACULTY FOOD TECHNOLOGY BIOTECHNOLOGY

Lugar: Zagreb; Año: 2012

1330-9862

The aims of this work were to investigate the antibacterial effect of phenolic compound combinations and total polyphenols of Argentinean red wines varieties against Escherichia coli ATCC 35218 and Listeria monocytogenes using commercial fish meat as model food. Rutin-quercetin combination and the three wine varieties produced cellular death of both bacteria on fish meat at 4 ºC. Rutin-quercetin combination was effect even at 20 °C on fish meat. Clarified wines were inactive against both bacteria, indicating that the responsible of observed effect were the polyphenols of wines. The use of wine phenolic compounds as antibacterial agent could be used to prevent contamination and extend the shelf life of fish meat. A big finding of this work is the use of rutin–quercetin combination as preservative during the transport and conservation of fish meat to the fish market, which is an effective antibacterial agent even when there is an Interrupted in the cold chain