Antimicrobial activity of Chinese bayberry extract for the preservation of surimi
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Updated: May 24, 2026
Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
Jianrong Li1, Qiang Han, Wei Chen
1Food Safety Key Laboratory of Liaoning Province, Engineering and Technology Research Center of Food Preservation, Processing and Safety Control of Liaoning Province, Bohai University, Jinzhou 121013, China. lijianrong@zjgsu.edu.cn
Background:
Chemical preservatives such as sodium nitrite and potassium sorbate have been widely used to keep surimi products fresh. However, the potential harmfulness to human health cannot be ignored. This study was conducted to develop natural preservatives for the storage of Collichthys surimi.
Results:
Among the eight Chinese traditional herbs and fruits, Chinese bayberry extract showed the greatest inhibitory effect against surimi spoilage bacteria Serratia marcescens and Pseudomonas aeruginosa. Moreover, N-butanol phase extract of bayberry (NB) showed the greatest activity among the different phases of bayberry extract. When Chinese bayberry extract was combined with tea polyphenol, an additive inhibitory effect was observed on growth of Hansenula anomala, Micrococcus luteus, Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli. Our results further indicated that the shelf life of surimi products stored at room temperature can be extended when supplemented with Chinese bayberry extract.
Conclusion:
Our results suggest that Chinese bayberry extract can be used as a natural preservative for the storage of Collichthys surimi.
