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Observational analysis improved shelf life in streaked seer fish with green tea extract and vacuum packaging, indicating effective preservation methods.
The present research was carried out to investigate the combined effects of Green Tea Extract (GTE) and Vacuum packaging (VP) on the quality and shelf-life extension of streaked seer fish (Scomberomorus lineolatus) steak, under refrigerated storage conditions. Treating the fish steak with GTE T1 (1%), T2 (2%) and T3 (3%) and VP, storing them at (4±1 °C) for 30 days, and assessing their quality biochemical, physical, microbiological, characteristics at five days interval. Biochemical analyses revealed significant changes in pH, TMA-N, TVB-N, and PV levels with storage duration, with the least changes observed in the GTE (2%) & VP treated sample. Microbiological analyses demonstrated lower levels of Total Plate Count (TPC) and Total Psychrotrophic Count in the treated sample. Moreover, the combined treatment of GTE & VP was found to enhance the shelf-life of streaked seer fish steak by inhibiting microbial growth, reducing lipid oxidation. In the conclusion, it is found that GTE (2%) with vacuum packaging is a highly effective preservative based on biochemical, microbiological analyses.
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Baraiya et al. (2025) studied this question.
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