The Combined Effect of Beetroot Peel Extract, Chilling, and Vacuum Packaging on the Shelf-Life of Deccan Mahseer (Tor khudree) Steaks

Abstract

ABSTRACT The effect of beetroot peel extract (BPE) on the quality of vacuum-packed fresh mahseer steaks (Tor khudree) was evaluated under chilled conditions (2°C) over a period of 15 days. Liquid chromatography mass-spectrometry (LC-MS) analysis was used to quantify BPE for the characterization of phenolic and flavonoid compounds. The fish samples were analyzed for sensory, biochemical, and microbiological parameters. Treatments included the following: CtAP (control samples, untreated: air packed), CtVP (control samples, untreated: vacuum packed), and BtVP (vacuum packed, treated with BPE 20% v/v). When comparing CtAP and CtVP mahseer steaks to BtVP mahseer steaks, the total plate count was higher, followed by the Enterobacteriaceae count. Based on the changes in quality indices, beetroot peel extract treated steaks showed significant (P < 0.05) control over lipid oxidation and microbial growth compared to CtAP and CtVP steaks throughout the storage. As per the sensory analysis, air-packed steaks were found to have a shelf life of about 9 days; vacuum-packed steaks were found to be acceptable for 12 days, whereas beetroot peel extract treated vacuum-packed steaks were acceptable for 18 days. Consequently, vacuum-packaging in combination with BPE treatment was found to delay the spoilage phenomenon, thereby increasing the shelf life of mahseer steaks.