The potential effects of two natural plant extracts, Lavandula stoechas (kalwuth) and Adiantum capillus (gavtheer), on the quality of common carp stored at 4 ℃ for 15 days
Abstract
Fish quality is a critical concern in the food industry, as changes in freshness, taste, and nutritional content can occur during storage. The current study was aimed at exploring the ability of Lavandula stoechas (kalwuth) and Adiantum capillus (gavtheer) plant extracts to extend the shelf life and preserve the freshness of common carp at 4 ℃. Fish is highly perishable, and the use of natural additives could offer a sustainable and eco-friendly solution to reduce spoilage and enhance food safety. The treatment of both extracts was given at a concentration of 1000 ppm and a control sample was kept separately. The treated and untreated samples were stored at 4 ℃ for a period of 15 days and were taken at regular intervals for quality parameters. A significant difference in Total Volatile Base Nitrogen (TVBN), Peroxide Value (PV) and Free Fatty Acid (FFA) was observed between the control and treatments with Lavandula stoechas (kalwuth) and Adiantum capillus (gavtheer) plant extract-treated fish, as they exhibited significantly delayed spoilage compared to the control group.
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DOI: https://doi.org/10.18686/fsr2006
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