Assessment of the potential impacts of garlic and/or sage essential oils on quality enhancement of chilled tilapia fish kofta

Abstract

Fish and fish products are highly nutritional food that spoiled rapidly. Moreover consumer needs for natural preservatives instead of synthetic ones have increased. So, the aim of this study was to evaluate the natural preservation effects of sage (Salvia officinalis) and garlic (Allium sativum) essential oils on the shelf life, sensory attributes, chemical quality, and bacteriological quality of chilled fish balls (Kofta). It was found that shelf life and sensory attributes of those group treated with garlic 2%, sage 2%, and mixtures (garlic: sage) has increased till the 15th day of chilled storage compared to control group (untreated) that rejected on the 6th day of storage. Examined EOs showed marked antioxidant efficacy that delayed chemical deterioration of tilapia fish kofta. Moreover, antibacterial impacts of EOS were detected by reducing total bacterial counts, Psychrotrophic count, Pseudomonas count, Aeromonas count, and Staphylococcus count. It was concluded to that using EOs especially garlic and/or sage is a promising solution to overcome risk of chemical preservatives.

Keywords

• Fish kofta
• Tilapia
• Microbial quality
• Chemical Sensory attributes