Anti-oxidant effect of Mentha aquatica extract on silver carp (Hypophthalmichthys molitrix) fillets during super chiling temperature (-3°C)

Fish and fish products are highly perishable because of their unsaturated fatty acid content, large amounts of free amino acids, and high final pH. For this reason, preservatives are used to prevent or delay spoiling during storage.The main objecttive of this study was to decrease biochemical changes trend by adding Mentha aquatica extract (0.1 and 0.5 concentration) as a natural preservatives on the silver carp fillet in chiling tempreture (-3°C) and accordingly increasing the shelf life. Prepared fish fillets were divided into two groups. One group was dipped in distilled water (control) and one in parsley extract (0/5% and 1%); they were then air packed and kept at-3°C.chemical (PV, TBARS, TVB-N, FFA, pH) and tests were performed properties were analyzed over a 28 d period. Mentha aquatica extract delayed significantly (p<0.05) lipid oxidation in the treated sample. the magnitude of change in TVB-N and PV and FFA and TBARS and pH was less than in the control samples(Mentha aquatica treated 1%< Mentha aquatica treated 0/5%< treated sample)(p<0.05). The results obtainedfrom this study showed that the shelf life of silver carp fillets dipped in Mentha aquatica extract as a natural preservative extended their shelf life by 6 d over the control samples. the findings indicate that Mentha aquatica extract exerts antioxidant effects on air packaged silver carp fillets during storage and increases its shelf life.