Shelf Life Extension of Sardines (Sardinella albella) Using Betel Leaf (Piper betle) Incorporated Ice

The present study aimed to evaluate the combined effects of betel leaf (Piper betle) extracts on sardine (Sardinella albella) muscle to extend its shelf life during storage in ice. Additionally, the effects of betel leaf extracts on microbial activity, biochemical, sensory score, and biogenic amines formation were monitored in S. albella stored with traditional ice and ice with betel leaf extract during a 14-day storage period. Identification of bioactive compounds from P. betle revealed the presence of potent biopreservative compounds such as 4-methoxy-isophthalic acid, phenol, and propanoic acid. The effect of blended P. betle at two different concentrations (0.05% and 0.1% /L of distilled water) in the ice medium was tested for the protection of sardine meat and compared with preservation in traditional ice. Inhibitory effects (p < 0.05) on the microbial proliferation and biochemical markers of fish deterioration were evidenced for ice containing both concentrations of P. betle after 10–14 days compared with the control. The sensory score acceptability limit was reached at 10 days for sardines stored in traditional ice and 14 days for sardines stored in ice containing P. betle extract.