Preservative effect of solvent free natural spice extracts on tuna fillets in chilled storage at 4 ºC: Microbial, biochemical and sensory attributes
Preservative effect of solvent free natural spice extracts on tuna fillets in chilled storage at 4 ºC: Microbial, biochemical and sensory attributes
Date
2016
Authors
Sathish Kumar, K.
Nagalakshmi, K.
Venkateshwarlu, G.
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Abstract
The present study was carried out to extract solvent free natural spice extracts from three spices such as
Mentha arvensis (Mint), Anethum sowa (Dill), Capsicum annuum (Chilli) and to evaluate their
preservative effects on tuna fish fillets stored under chilled storage (4 ºC). Among the extracts treated
fillets, chilli (20%) treated fillets showed lower total plate count (TPC) value of 8.07±0.03 log cfu/g,
whereas control reached 8.67±0.03 log cfu/g at the end of storage period. The Thiobarbituric Acid (TBA)
values of the spice extract treated fillets, dill 20% treated fillets had less value of 1.21±0.01 mg
malondialdehyde (MDA)/kg, but control reached above rejection limit (8.41±0.01 mg MDA/kg) at the
end of storage period. Sensory score of fillets dipped in 10% and 20% of spice extracts, showed
acceptable level (>6), while control fillet was unacceptable (5.38±0.11) which indicates that the spice
extracts could improve the shelf life of tuna fillets and could be used as solvent free natural preservative
to replace synthetic antioxidant and antimicrobial agents.
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International Journal of Fisheries and Aquatic Studies 4(6): 20-24