Combined effects of green tea extract dip treatment and vacuum packaging on the shelf life extension of refrigerated stored streaked seer fish, Scomberomorus lineolatus, (Cuvier, 1829) steak
Observational analysis improved shelf life in streaked seer fish with green tea extract and vacuum packaging, indicating effective preservation methods.
Key Points
GTE (2%) combined with vacuum packaging significantly extended the shelf life of streaked seer fish steak.
Biochemical analyses showed lower changes in pH, TMA-N, TVB-N levels in treated fish during storage.
Microbiological assessment detected reduced Total Plate Count and Total Psychrotrophic Count with treatment.
The combination of GTE and vacuum packaging effectively inhibited microbial growth and reduced lipid oxidation.