Efficacy of mint extract (Mentha piperita) on the biochemical, textural, and sensory quality of Indian mackerel (Rastrelliger kanagurta) fillets during ice storage

Abstract

The present study was aimed to investigate the combined effects of mint extract (Mentha piperita) treatment on the quality changes of gutted Indian mackerel (Rastrelliger kanagurta) fillets were given a dip treatment in mint extract (0%, 20%, 30% and 50%), packed in LDPE pouches and stored at 0-2 °C for 15 days. The Indian mackerel fillets was evaluated for the changes in pH, Biocochemical and sensory parameters and the results were analyzed once every 5 days. It was observed that the dip treatment of additives influenced the nutrient composition and color change of the fillets. Based on sensory evaluation, shelf life of Indian mackerel stored at 0-4 °C was determined as 15 days for T3 group. The application of 30% Wild mint leaf extract (T3) gave the best antioxidative and antimicrobial activities, as well as sensory scores. This research demonstrated that the mint extracts had significant effects on shelf-life extension of fresh and mint extract treated fillet up to 12-15 days at refrigerated storage conditions and could be applied as natural preservatives for extending shelf life of fish products.