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<p>Assessing microbial quality is essential for ensuring fish safety and developing effective natural preservation strategies. This study evaluated the microbiological quality of four commonly consumed fish species (tilapia, catfish, mullet, and mackerel), followed by investigating the preservative effects of cumin ethanolic extract (CEE) and pomegranate peel ethanolic extract (PPEE) on chilled mackerel stored at 4 ± 1&#xa0;°C for 9 days. Microbial counts ranged from 2.0 to 5.65 log<sub>10</sub> CFU/g, remaining within acceptable limits, with catfish showing the highest load. The combined treatment (CEE + PPEE, 1%) demonstrated the strongest antimicrobial and anti-spoilage effects, significantly reducing microbial counts and biogenic amine levels compared with individual treatments and control samples. By day 9, treated samples showed up to 64.7% reduction in biogenic amines and maintained better physicochemical and sensory quality. These findings highlight the synergistic potential of combining CEE and PPEE as natural preservatives to enhance fish safety, delay spoilage, and preserve fish quality during chilled storage, supporting sustainable and clean-label food systems.</p>

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Characterization of microbiological and biogenic amine indicators in refrigerated mackerel treated with cumin and pomegranate peel ethanolic extracts

  • 期刊论文

  • 发表日期：

    2026年6月29日

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  • Alaa Eldin M. A. Morshdy,
  • Aya G. M. Omran,
  • Abdallah Fikry A. Mahmoud,
  • Ahmed S. El-tahlawy,
  • Rasha M. El Bayomi

摘要

Assessing microbial quality is essential for ensuring fish safety and developing effective natural preservation strategies. This study evaluated the microbiological quality of four commonly consumed fish species (tilapia, catfish, mullet, and mackerel), followed by investigating the preservative effects of cumin ethanolic extract (CEE) and pomegranate peel ethanolic extract (PPEE) on chilled mackerel stored at 4 ± 1 °C for 9 days. Microbial counts ranged from 2.0 to 5.65 log10 CFU/g, remaining within acceptable limits, with catfish showing the highest load. The combined treatment (CEE + PPEE, 1%) demonstrated the strongest antimicrobial and anti-spoilage effects, significantly reducing microbial counts and biogenic amine levels compared with individual treatments and control samples. By day 9, treated samples showed up to 64.7% reduction in biogenic amines and maintained better physicochemical and sensory quality. These findings highlight the synergistic potential of combining CEE and PPEE as natural preservatives to enhance fish safety, delay spoilage, and preserve fish quality during chilled storage, supporting sustainable and clean-label food systems.