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 0C) 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 storage. |
