Potential Utilization of Tulsi Extract as Natural Preservative for Tuna Fish during Chilled Storage

Potential Utilization of Tulsi Extract as Natural Preservative for Tuna Fish during Chilled Storage

N. K. Suyani1*, Ketul Patel1, S. S. Rathore2 and N. J. Solanki1

1College of Fisheries Science, Junagadh Agricultural University, Veraval, Gujarat, India
2College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore, Karnataka, India
Keywords: Fish chunk, Tulsi extract, Drip loss, Quality change, Peroxide value

https://doi.org/10.37273/chesci.cs302050121 • PDF


The present study was conducted to assess the effects of tulsi extract or water dip (control) treatments on the physical, chemical and sensorial quality attributes of Big Eye Tuna (Thunnus obesus) chunks during chilled storage for 10 days. Results indicated that control tuna chunks samples have been shown to lose texture, color and gradual deterioration in quality attributes with chilled storage. The rate of these deteriorations are increased as the time of storage progressed. On the other hand, tulsi extract treated tuna chunk samples exhibited significantly higher moisture retention, tenderness and bound water at any given time of chilled storage as compared with control samples. The present work also demonstrated significantly lower values of drip loss and peroxide value and higher sensory quality attributes in tulsi extract treated samples. Results indicated that economic, physical, chemical and sensorial quality advantages have been resulted from soaking Big Eye Tuna chunk in 3% tulsi extract solution for 30 minutes prior to chilling. With these results, we can suggest that 3% tulsi extract treatment would be an alternative way to improve the quality of tuna chunks during chilled storage.


  1. Li, T. T., Li, J. R., Hu, W. Z., Zhang, X. G., Li, X. P. and Zhao, J. Shelf-life extension of crucian carp (Carassius auratus) using natural preservatives during chilled storage. Food Chem. 2012, 135:140-145.
  2. Suyani, N. K., Rajesh, M. and Rathore, S. S. Status and situation of Marine Fisheries in India. Aqua International 2019a, 10:46-52.
  3. CMFRI, FRAD, Marine Fish Landings in India – 2018. Technical Report, 2019, CMFRI, Kochi.
  4. Rajesh, R., Ravishankar, C. N., Srinivasa Gopal, T. K. and Varma, P. R. G. Effect of vacuum packaging and sodium acetate on the shelf life of seer fish during iced storage. Pack. Tech. Sci. 2002, 15:241-245.
  5. Suyani, N. K., Rathore, S. S., Vandarwala, U. G., Patel, K. and Rana, R. J. Physical, chemical and sensorial quality evaluation of phosphate treated and non-treated PUD shrimp (Litopenaeus vannamei) samples. Int. J. Fish. Aquat. Stud., 2019b, 7(5):296-299.
  6. Joshi, B., Sah, G. P., Basnet, B. B., Bhatt, M. R., Sharma, D., Subedi, K., Panday, J. and Malla, R. Phytochemical extraction and antimicrobial properties of different medicinal plants: Ocimum sanctum (Tulsi), Eugenia caryophyllata (Clove), Achyranthes bidentata (Datiwan) and Azadirachta indica (Neem), Int. J. Microbiol. Antimicrab. 2011, 3(1):1-7.
  7. Prasad, M. P., Jayalakshmi, K. and Rindhe, G. G. Antibacterial activity of Ocimum species and their phytochemical and antioxidant potential, Int. J. Microbiol. Res. 2012, 4(8):302-307.
  8. Subramanian, G., Tewari, B. B. and Gomathinayagam, R. Studies of Antimicrobial Properties of Different Leaf Extract of Tulsi (Ocimum tenuiflorum) against Human Pathogens. American International Journal of Contemporary Research 2014, 4(8):149-157.
  9. Nielsen, S. S. Food analysis. (3rd edn), Kluwer Academic/Plenum Publishers, 2003, New York, USA.
  10. Mailgaad, M., Civille, G. V. and Carr, B. T. Sensory evaluation techniques. CRS Press, 2009, Boca Raton, FL, USA.
  11. Sundararajan, S. Evaluation of green tea extract as a glazing material for shrimp frozen by cryogenic and air-blast freezing. M.Sc. Thesis. Faculty of the Louisiana State University and Agricultural and Mechanical College, 2010.
  12. Subbaiah, K., Majumdar, R. K., Choudhury, J., Priyadarshini, B. M., Dhar, B. and Roy, D. Protein degradation and instrumental textural changes in fresh Nile tilapia (Oreochromis niloticus) during frozen storage. Journal of Food Processing and Preservation 2015, 39:2206-2214.
  13. Kumolu-Johnson, C. A. and Ndimele, P. E. Anti-oxidative and anti-fungal effects of fresh ginger (Zingiber officinale) treatment on the shelf life of hot-smoked Catfish (Clarias gariepinus, Burchell, 1822). Asian J. Biol. Sci. 2011, 4:532-539.
  14. Siripongvutikorn, S., Patawatchai, C. and Usawakesmanee, W. Effect of herb and spice pastes on the quality changes in minced salmon flesh waste during chilled storage. Asian Journal of Food and Agro-Industry 2009, 2:481-492.