Combine effect of oregano essential oil and citric acid on the quality of salted dried giant catfish (Arius thalassinus) during ambient storage condition: Biochemical and microbial attributes

Abstract

The combined effect of oregano essential oil and citric acid on the shelf life and quality of salted dried Giant catfish (Arius thalassinus) was studied at ambient storage conditions. Quality assessment was based on the determination of biochemical and microbiological indices. The Trimethylamine Nitrogen, Total Volatile Basic Nitrogen, Peroxide value And Total Plate Count were higher in the control fish sample. The fish sample treated with combined oregano essential oil 0.2% (v/w) and citric acid 1%(w/w) has a lower value of Trimethylamine Nitrogen, Total Volatile Basic Nitrogen, Peroxide value, Total Plate Count and Total Fungal Count which suggests the strong antioxidant activity of oregano essential oil and the antimicrobial activity of citric acid. The combined treated sample of combined oregano essential oil 0.2% (v/w) and citric acid 1%(w/w) has a shelf life up to 90 days while sample treated with combined oregano essential oil 0.2% (v/w) and citric acid 1%(w/w) alone has shelf life up to 75 days and control sample has shelf life up to 60 days. The oregano oil and citric acid in the samples slower process of fish spoilage and maintain the quality attributes of the fish sample.