Preservation of fish using andaliman essential oil and green tea extract
Many problems are reported due to preservation of fish using dangerous preservativesrnagent. Fish is a perishable food that spoils very quickly due to spoilage by bacteria.rnNatural preservatives like green tea and andaliman (Zanthoxylum acanthopodium)rnhave antioxidant and antibacterial properties that also give health benefit to humanrnbesides preserve the food. In this research, fresh Indian mackerel (Ratrelligerrnkanagurta) was preserves using andaliman essential oil and green tea extract. Thernmain purpose of this research is to study the effectiveness of both naturalrnpreservatives when they are combined for fish preservation. The whole fish wasrnsoaked in solution of green tea and andaliman and the microbial test was done usingrntotal plate count method. Andaliman concentration was 5000 ppm while green tearnconcentration was 5430 ppm. With these concentrations, both of the preservativesrnagents were found to be effective against bacteria growth. When the andaliman andrngreen tea are combined, the synergism between two substances shown that thernantibacterial activities is higher than when they are used separately. The chemical andrnsensory evaluation also showed that andaliman and green tea have good potential tornbe used as natural preservatives for fish preservation.
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