Efficacy of mint (Mentha arvensis) leaf and citrus (Citrus aurantium) peel extracts as natural preservatives for shelf life extension of chill stored Indian mackerel

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dc.contributor.authorViji, P.
dc.contributor.authorBinsi, P.K.
dc.contributor.authorVisnuvinayagam, S.
dc.contributor.authorBindu, J.
dc.contributor.authorRavishankar, C.N.
dc.contributor.authorGopal, T.K.S.
dc.date.accessioned2016-01-23T10:27:17Z
dc.date.available2016-01-23T10:27:17Z
dc.date.issued2015
dc.description.abstractEfficacy of mint (Mentha arvensis) leaf and citrus (Citrus aurantium) peel extracts in retarding the quality changes in Indian mackerel during chilled storage was investigated. Mint leaf extract showed higher quantity of phenolics and superior in-vitro antioxidant activities than citrus peel extract. Gutted mackerel were given a dip treatment in mint extract (0.5 %, w/v) and citrus extract (1 % w/v), packed in LDPE pouches and stored at 0–2 °C. The biochemical quality indices viz. total volatile base nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), free fattyacids (FFA) were significantly (p<0.05) lower in mint extract (ME) treated fishes compared to citrus extract (CE) treated and control fishes (C) without any treatment. Plant extract treatment significantly inhibited lipid oxidation in mackerel as indicated by peroxide value (PV) and thiobarbituric acid reactive substances (TBARS). Aerobic plate count (APC) was markedly higher in C group followed by CE group throughout the storage period. As per sensory evaluation, shelf life of Indian mackerel was determined to be 11–13 days for C group, 13–15 days for CE group and 16–17 days for ME group, during storage at 0–2 °C.en_US
dc.identifier.citationJ Food Sci Technology 2015: 52(10):6278–6289en_US
dc.identifier.urihttp://hdl.handle.net/123456789/2195
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.subjectMint leafen_US
dc.subjectCitrus peelen_US
dc.subjectIndian mackerelen_US
dc.subjectBiochemical qualityen_US
dc.subjectShelf lifeen_US
dc.titleEfficacy of mint (Mentha arvensis) leaf and citrus (Citrus aurantium) peel extracts as natural preservatives for shelf life extension of chill stored Indian mackerelen_US
dc.typeArticleen_US
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