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The effect of rosemary extract and oregano extract was compared with Butylated Hydroxytoluene (BHT) which was incorporated in chitosan film and studied the quality and shelflife of Indian Mackerel (Rastrelliger kanagurta) steaks during ice storage. The quality of the product was analysed by using biochemical methods (peroxide value, free fatty acid, thiobarbituric acid, trimethyl amino nitrogen, total volatile basic nitrogen, pH), microbial methods (total plate count) and sensory quality. The antioxidant properties of rosemary and oregano extracts were tested in vitro at varied concentrations (100 to 500 ppm) and growth inhibition was seen against gram positive and gram negative bacteria by disc diffusion method. | Effect of rosemary and oregano extracts incorporated chitosan films on the quality and shelf life of Indian mackerel Rastrelliger kanagurta steaks during ice storage
