Vol. 9, Special Issue 10, Part F (2025)

The present research was carried out to investigate the combined effects of Green Tea Extract (GTE) and Vacuum packaging (VP) on the quality and shelf-life extension of streaked seer fish (Scomberomorus lineolatus) steak, under refrigerated storage conditions. Treating the fish steak with GTE T1 (1%), T2 (2%) and T3 (3%) and VP, storing them at (4±1 °C) for 30 days, and assessing their quality biochemical, physical, microbiological, characteristics at five days interval. Biochemical analyses revealed significant changes in pH, TMA-N, TVB-N, and PV levels with storage duration, with the least changes observed in the GTE (2%) & VP treated sample. Microbiological analyses demonstrated lower levels of Total Plate Count (TPC) and Total Psychrotrophic Count in the treated sample. Moreover, the combined treatment of GTE & VP was found to enhance the shelf-life of streaked seer fish steak by inhibiting microbial growth, reducing lipid oxidation. In the conclusion, it is found that GTE (2%) with vacuum packaging is a highly effective preservative based on biochemical, microbiological analyses.