- All Journals
- Al-Qadisiyah University
- Basrah University
- Kirkuk University
- Mosul University
- The Iraqi Borad for Medical Specialization
- University of Anbar
- University of Technology
- Al Mustafa University
- Al-Zahraa University for Women
- Alnoor University
- Kunooz University
- Misan University
- Ninevah University
- Tikrit University
- University of Al-Hamdaniya
- University of Kerbala
A Comprehensive Evaluation of Curcumin and Oregano Extracts as Natural Preservatives: Effects on Physicochemical and Microbiological Quality of Carp Fish Meat During cold Storage | ||
| Al-Qadisiyah Journal of Veterinary Medicine Sciences | ||
| Volume 24, Special Issue ( 3 ) The 1st National and International Scientific Conference November 26 / 2025, January 2026, Pages 128-137 PDF (742.93 K) | ||
| Document Type: Al-Qadisiyah Conference 2025 | ||
| DOI: 10.29079/qjvms.2025.166140.1137 | ||
| Authors | ||
| aseel A saeed* 1; Esraa Taheer Muslem2; Shaimaa Abbas Sabeeh2; Mohammed Abdulabaas3; Aamer Rassam Al-Aqaby2 | ||
| 1Al-Qadisiyah, University Public Health Department of / College of Veterinary Medicin | ||
| 2Public Health Dept., College of Veterinary Medicin , University of Al-Qadisiyah , Iraq | ||
| 3,Public Health Dept., College of Veterinary Medicin , University of Al-Qadisiyah , Iraq | ||
| Abstract | ||
| The preservation effects of oregano and curcumin on carp fish meat were investigated in this study. In response to consumer demand for natural alternatives to synthetic preservatives, research examined into the antioxidant and antibacterial abilities of these bioactive compounds to maintain fish freshness and safety. Four treatment groups were included in the study design: 3% oregano extract (G3), 3% curcumin extract (G2), 6% curcumin and oregano extract (G1), and a control group that received no treatments. 18 samples per treatment were randomly assigned to each group, each containing 45±2 gram carp fish fillets. The total phenolic content of plant extracts t-extracted using 70% ethanol was measured using the Folin-Ciocalteu technique. Quality tests were performed at 24-hour, 4-day, and 2-week intervals on fish samples that had been stored at 4°C for up to two weeks. The primary analyses were pH , TBARS, TVB-N, peroxide value, and microbial load as determined by total bacterial count. One-way ANOVA revealed significant treatment differences (p < 0.05). In comparison to the control and the combined 6% curcumin and oregano treatment (G1) consistently maintained pH near normal freshness levels, decreased TBARS and peroxide values, TVB-N concentrations, and bacterial counts. This study found that extracts of curcumin and oregano are effective natural preservatives for seafood. Pearson correlation analysis shows positive associations between TBARS, TVB-N, and peroxide levels, suggesting lipid oxidation and protein degradation in fish flesh storage. The result are support t antioxidants like curcumin and oregano may shield fish meat quality from oxidative and degradative processes. | ||
| Keywords | ||
| Fish Preservation; Curcumin; Oregano; Antioxidant; Shelf Life Extension | ||
|
Statistics Article View: 321 PDF Download: 220 |
||