The Impact of Thyme, Rosemary and Basil Extracts on the Chemical, Sensory and Microbiological Quality of Vacuumed Packed Mackerel Balls

Abstract

The effect of natural extracts (0.05%) and vacuum packaging on the sensory, chemical, and microbiological quality of mackerel balls were evaluated at refrigerated (4 ± 2 °C) storage. Natural extracts thyme (38.13 mg GAE/g), rosemary (81.85 mg GAE/g) and basil (21.08 mg GAE/g) were evaluated. Natural extracts imparted stability to lipids (TBA, FFA, and PV), and the ability was further improved by vacuum packaging. Biochemical changes (TVB-N, pH) and microbiological quality (total viable count) were also retained. Control samples packed under vacuum were found to cross over acceptable limits on day 28. Based on sensory quality evaluation, samples treated with rosemary and thyme extracts showed superior sensory quality over control, whilebasil-treated samples were not found acceptable at day 28. Consequently, the inclusion of thyme and rosemary extracts exhibits preservative quality when combined with vacuum packaging, retaining biochemical, microbial, and sensory quality.

Antimicrobial Effect of Basil Leaf Extract (Ocimum sanctum L.) to Preserve the Quality of Wet Noodles

“…The basil leaf extract can extend the shelf life by 4 days longer than the control and does not affect the sensory quality of taste and colour. Another study using basil extract as a natural preservative in fish products showed excellent results in inhibiting lipid oxidation and microbial degradation and improving sensory quality 24 . Although this basil leaf extract was quite effective in inhibiting the growth of E. coli and extending shelf life, antibacterial testing against other pathogenic microorganisms should be performed to determine the effectiveness of basil leaf extract as a natural preservative in wet noodles and other food products.…”

Extraction of natural bioactive compounds using clean label technologies and their application as muscle food preservatives

“…The chemical composition of some traditional plants, such as Mentha piperita (peppermint), Thymus vulgaris, Ocimum basilicum (basil), Rosmarinus officinalis (rosemary), Origanum vulgare (oregano), Piper nigrum (black pepper) and Cinnamomum zeylanicum (true cinnamon) contains natural compounds that are related to the antioxidant activity of its essential oils. Additionally, it has been demonstrated that specific molecules in these essential oils, including eugenol, thymol, menthol, eucalyptol, and carvacrol, are primarily responsible for their antioxidant activity Balikçi et al, 2022;.…”