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Abstract
In this study, the concentration of some aqueous plant
extracts which known to have antimicrobial potency such as,
thyme, harmel and rosemary were added to sea water crushed
ice to increase their shelf life of bori fish. Chemical, physical
microbiological and organoleptic properties were analyzed
daily until spoilage. The extracts showed certain antimicrobial
effects varied from one extract to another and increased by the
increase of the extract concentration. The best extract was that
of thyme followed by harmel and rosemary respectively. The
concentration of 0.05% of thyme extract in liter of seawater
increased shelf life of bori fish more than control treatment.
There fore, plant extracts could be successfully used
particularly thyme as natural preservative for bori fish instead
of chemical.