Effects of natural compounds of some plants on microbial contamination and sensory quality of fish fillet during refrigeration

Abstract

Keywords During storage, the fish product can absorb moisture from its surroundings, promoting the development of microorganisms. During storage, the fish product can absorb moisture from its surroundings, promoting the development of microorganisms. Thus, the effects of thyme, marjoram , turmeric extracts and their combinations on microbiological profile, chemical parameters (pH, TVN and TBA) as well as organoleptic traits were studied during refrigerated storage (0 ± 1 0 C) over a period of 12 days. Nile tilapia fish fillets were divided into 7 groups; according to plant extracts alone or combined. The first group was (T1) control; T2 majourium; T3 thyme; T4 majourium + thyme; T5 turmeric; T6 turmeric + majourium; and T7 turmeric + thyme (1.5%v/w from each extract). The obtained results indicated that the turmeric alone and combined treatment of plant extracts of marjoram, thyme, and turmeric slowed up the microbial growth and be late the chemical changes, kept the sensory attributes, and enhanced the shelf life of the Nile tilapia fish fillet during refrigerated storage. Moreover, the results proved that the control samples were unacceptable due to spoilage on the 6th day of storage. The plant extracts can inhibit the microbial growth and improve the chemical and sensory attributes and subsequently enhance the shelf life of such examined samples during refrigerated