Extention of shelf life of fresh fishes by using some local medicinal plants and their nutritional status

Abstract

The objective of the present investigation is to extend the shelf life of newlinefish by using the extract treatment of various locally available medicinal plants newlinesuch as Mentha arvensis (P1), curcuma longa (P2), Punica granatum (P3) and newlineZingeber officinale (P4). The present work is carried out by keeping the newlineexperimental and control sets in triplicate. In this study the preliminary newlinephytochemical screening of the plants has been also made to know the newlinephytochemical potential of above medicinal plants by the analyzing the newlineimportant bioactive compounds. Similarly the antimicrobial potential of the newlineplants were also determined by estimating the zone of inhibition against the newlineimportant fish causing microorganisms such as Bacillus (B1), Pseudomonas newline(B2), Salmonella Thypi (B3), E.coli (B4), S. aureus (B5), L. Monocytogen (B6), newlineand total fish micro-flora (B7). Similarly the antibiotic activity of the present newlinematerial is also compared with the same standard commercial antibiotics such newlineas Co-trimoxazole (A1), Imperem (A2), Moxifloxin (A3), Gentamicin, (A4), newlineGatifloxacin, (A5), Ofloxacin (A6),Tobramycin (A7), Norfloxicin (A8), newlineAmikacin (A9) and Leofloxacin. (A10) thus the antimicrobial and antibiotic newlinepotential of the medicinal plants have been determined. newlineAfter the determination of the antimicrobial and antibiotics potential of newlinethe medicinal plants it has been used as a natural preservative of fish. The newlineextension of shelf life of fishes were determined by giving the treatment of newlineextract to fish in various concentration such as 50 % 60 % and 70 %. For the newlineextract preparation various solvent were used such as methanol, ethanol and newlinedistilled water. The extract treatments were given to fish under refrigerator newlinecondition up to eight days of preservation. During the preservation all the newlinecondition were equally maintained for the control sets and experimental sets. newlineSimilarly the nutritional value of the both the control and experimental fishes newlinewere also determined by estimating the important components of the food such newline