Utilization of Bhambrud (Blumea lacera) Leave Extract as a Preservative for Mackerel Steaks

Abstract

Aim: The present research was focused on preparation of Bhambrud (Blumea lacera) extract and its utilization for the preservation of mackerel sticks. Methodology: The microwave assisted aqueous and ethanolic extract was prepared and subjected to antimicrobial and antioxidant study. The extract which got highest antioxidant and antimicrobial activity was further subjected to phytochemical analysis by GC-MS. To study the preservative effect, the extract was coated in different concentration i.e. 5%, 10%, 15% on Mackerel steaks, packed in the polypropylene bags and stored at 40C. The stored sample was periodically analysed for the biochemical, physicochemical, microbial and sensory parameters. Results: The sample without coating was in good condition up to 8 days whereas the sample coated with the 15% blumea lacera extract was in good condition up to 12 days storage at refrigerated condition. Conclusion: These results shows that blumea lacera can be used as natural preservatives for preservation of mackerel sticks.