Abstract
In this study, different solvents were screened for the extraction of phenolic compounds from brown seaweed (Padina tetrastromatica). Among the methods, 50% (v/v) methanol gave maximum yield having higher phenolic content with antioxidant and antimicrobial activities. The methanol free crude extract was used as a natural preservative for chilled stored tilapia by giving dip treatment at different concentrations as control (T0), 0.5% (T1) 1% (T2) 1.5% (T3), and 2% (T4) (v/v) before chilled storage. Sampling was done on the 0th, 7th, 14th, 17th, 21st, 23rd, and 25th days, respectively. The changes in proximate composition, total volatile base nitrogen, free fatty acid, peroxide value, thiobarbituric acid reactive substance, total viable count and sensory evaluation were analyzed. The onset of spoilage was delayed in seaweed treated samples. Tilapia got 6 days' shelf life extension, when treated with 1%–1.5% of seaweed extract as compared to the control sample. Novelty impact statement The present study showed the potential of seaweed as a natural preservative in chilled stored fish. Seaweed is a good source of phenolic compounds that has potent antioxidant and antimicrobial properties, which is expected to be responsible for the preservative effect.
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