Effect of Mentha spicata L. and Artemisia campestris Extracts on the Shelf Life and Quality of Vacuum-Packed Refrigerated Sardine (Sardina pilchardus) Fillets

Abstract

The present study investigated the effects of ethanolic extracts obtained from Mentha spicata and Artemisia campestris on the shelf life and the quality of vacuum-packed sardine fillets stored at 3 ± 1°C for a period of 21 days. The three groups were tested were VC, control group; VM, group treated with 1 % mint extract; and VA, group treated with 1 % artemisia extract. The observed shelf life of sardine fillets was 10 days for control samples, whereas the combination of vacuum packaging with mint and artemisia extracts extended the product's shelf life to 17 days. Among the chemical indices determined, the thiobarbituric acid-reactive substances values were significantly lower in VM samples. Total volatile base nitrogen was maintained at low levels in VA samples until 17 days of chilled storage. Results of aerobic plate counts and coliform counts showed the existence of a reduced growth in VA group, whereas lactic acid bacteria did not show a significant difference among groups. Natural extract treatments combined with vacuum packaging showed lower microbiological and chemical indices, indicating that the presence of phenolic compounds in mint and artemisia extracts and the removal of oxygen in the pack retarded lipid oxidation and reduced the growth of microorganisms, which resulted in preventing spoilage and extending the product's shelf life.

Combined effects of vacuum packaging and mint extract treatment on the biochemical, sensory and microbial changes of chill stored Indian mackerel

“…Similar findings with rosemary extracts were reported in vacuum packed mackerel burgers (Ucak et al 2011) and with turmeric extract in vacuum packed rainbow trout steaks (Pezeshk et al 2011) during chill storage. In a similar study, Houicher et al (2013) also observed lower TVB-N values in mint extract treated vacuum packed sardine fillet compared to vacuum packed sardine alone. It is well known that the complete removal of oxygen from the pack inhibits the aerobic bacterial growth and the result from present study suggests that combined use of vacuum packaging and mint extract further inhibits the microbial growth; thereby maintains lower TVB-N levels in fish during storage.…”

“…Antioxidant extracts from Mentha spp. has been used to control lipid peroxidation in different food systems including sunflower oil, lamp, pork and chilled fish (Kanatt et al 2007;Biswas et al 2012;Houicher et al 2013). The result of present study revealed that inhibitory effects of vacuum can be further enhanced by mint extract treatment.…”

“…However, no significant difference (p [ 0.05) was found between the CVP and MEVP groups. In a similar study, Houicher et al (2013) also could not observe any significant difference between the pH values of mint treated and vacuum packed sardine fillets and that of control vacuum pack without any treatment. Slight decrease in pH values observed in vacuum packed samples may be attributed to the production of lactic acid in the same by lactic acid bacteria which grow under microaerophilic conditions.…”

“…Similar results were reported by Ucak et al (2011) for rosemary extract treated and vacuum packed mackerel burgers during storage at 4°C. Whereas Kenar et al (2010) and Houicher et al (2013) obtained insignificant changes in FFA among control and plant extract treated vacuum packed sardine fillets during refrigerated storage.…”

“…Combined application of vacuum packaging and plant extract treatment has shown to delay lipid oxidation in rainbow trout fillets stored at 4 ± 1°C (Pezeshk et al 2011). Houicher et al (2013) reported that addition of M. spicata extract @ 1% in vacuum packed sardine has effectively reduced TBARS formation and extended the shelf life during refrigerated storage. The antioxidant activity of mint extract could be related to their free radical chain breaking activity, hydrogen donating ability or metal chelating activity (Kanatt et al 2007).…”