Effect of mint leaf extract on the shelf life and quality attributes of Indian mackerel, Rastrelliger kanagurta (Cuvier, 1816) steaks stored at chilled temperature

Abstract

The present study investigated the effect of mint leaf extract (MLE) on the quality and shelf life of Indian mackerel (Rastrelliger kanagurta) steaks stored under chilled conditions. The primary objective was to assess the phenolic content of the mint extracts and evaluate their impact on the shelf life of the fish steaks. Indian mackerel steaks were dipped in a mint leaf extract (concentrations of 0.4%, 0.5%, and 0.6%), vacuum-sealed in HDPE bags, and stored at refrigeration temperature. The quality was evaluated based on biochemical, microbiological, and sensory parameters. Biochemical indices such as total volatile base nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), and peroxide value (PV) showed significant (p < 0.05) reductions in the extract-treated fish compared to the control group. The total plate count (TPC) was notably higher in the control samples compared to those treated with the mint leaf extract. Sensory evaluation revealed that the shelf life of the treated fish steaks was extended up to 9 days, whereas, the control samples maintained quality for only 6 days.