%0 Journal Article
%T Application Of Green Bio-Preservatives In Extending The Shelf Life Of Com-mercially Important Fishes Sardinella Longiceps And Rastrelliger      Kana-gurta
%A V. N. Athira
%A B. Dhanalakshmi
%A S. Dinesh Kumar
%J Entomology and Applied Science Letters
%@ 2349-2864
%D 2020
%V 7
%N 2
%P 35-41
%X The aim of the present study was to look at the preservative effect of Coleus aromaticus and Sargassum wightii on fish fillets of Sardinella longiceps and Rastrelliger kanagurta under chilled storage (4±1ºC). The effects of Coleus aromaticus and Sargassum wightii on proximate, microbiological, and sensory characters of fish fillets stored at 4±1ºC were investigated. The treated fish fillets showed significantly (P˂0.05) improved values of proximate parameters as compared to control throughout the chilled storage period. TVC was also found to be reduced significantly (P˂0.05) in treated samples. This assessment also supports the results of sensory property that increased shelf life. From the present study, it can be concluded that Coleus aromaticus and Sargassum wightii showed best preservative effect on fish fillets during chilled storage (4±1ºC).
%U https://easletters.com/article/application-of-green-bio-preservatives-in-extending-the-shelf-life-of-com-mercially-important-fishes-sardinella-longiceps-and-rastrelliger-kana-gurta