Preservative effect of solvent free natural spice extracts on tuna fillets in chilled storage at 4 ºC: Microbial, biochemical and sensory attributes

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dc.contributor.authorSathish Kumar, K.
dc.contributor.authorNagalakshmi, K.
dc.contributor.authorVenkateshwarlu, G.
dc.date.accessioned2018-06-01T06:04:22Z
dc.date.available2018-06-01T06:04:22Z
dc.date.issued2016
dc.description.abstractThe 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.en_US
dc.identifier.citationInternational Journal of Fisheries and Aquatic Studies 4(6): 20-24en_US
dc.identifier.urihttp://hdl.handle.net/123456789/3785
dc.language.isoenen_US
dc.titlePreservative effect of solvent free natural spice extracts on tuna fillets in chilled storage at 4 ºC: Microbial, biochemical and sensory attributesen_US
dc.typeArticleen_US
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