With consumers demanding safe food, lipid oxidation has become a concern. This study looks into the use of artificial antioxidants such butylated hydroxy anisole (BHA) and butylated hydroxytoluene (BHT) to prevent or suppress oxidation. Fish was preserved naturally in this study using green tea extracts, or GTEs. GTEs are recognized for their antibacterial and antioxidant properties because they include a variety of polyphenols, especially catechin components. Ethanol and water were used to create the GTEs, which were subsequently concentrated. Fresh mackerel fillet pieces were dipped into a solution containing green tea ethanol and water extracts to conduct the experiments. The total plate count (TPC) method was utilized for the microbiological testing.

Results: The results showed that samples with GTEs of 4.57 and 3.95 may inhibit the growth of bacteria in fillets. Additionally, tests for FFA, TBARS, and PV showed lower results as compared to control samples, indicating that lipid oxidation was reduced during frozen storage. Biochemical parameters such as TVB-N and TMA were also tested to assess fillet freshness, and significant improvements in sample quality were observed. Sensory tests further indicated that GTEs could enhance the freshness of the fillet samples.

Conclusion: The study shows that even when used for commercial purposes, green tea extract can extend and safeguard the fish and fisheries products shelf life. The research found that green tea extract is a natural antioxidant that has no adverse impact on fish or fisheries management practices.