Effects of Peppermint and Garlic Essential Oils on Microbial and Sensory Properties of Golden Grey Mullet (Liza aurata) Fillets During Refrigerated Storage

The objective of the current research was to evaluate the effectiveness of peppermint (Mentha piperita) and garlic (Allium sativum) essential oils, individually and in combination, as natural antioxidants for golden grey mullet (Liza aurata) fillets through 14 days of storage at 4°C. Fillets were treated with essential oils at 500, 1000, and 2000 μg/mL concentrations, packed under modified atmosphere (5% O₂, 45% N₂, 50% CO₂), and evaluated for microbial, chemical, and sensory qualities. The combination at 2000 μg/mL (PE+GE 2000) presented better maintenance, lowering significantly total mesophilic (7.68 vs. 9.12 log₁₀ CFU/g), psychrotrophic (7.12 vs. 8.13 log₁₀ CFU/g), H₂S-producing (5.98 vs. 7.20 log₁₀ CFU/g), lactic acid (6.01 vs. 7.11 log₁₀ CFU/g), and coliform (4.91 vs. 6.21 log₁₀ CFU/g) bacteria compared to the control on day 14 (p< 0.05). Chemical analysis showed lower pH (6.34 vs. 6.68), thiobarbituric acid (TBA, 0.21 vs. 0.46 mg MDA/kg), and total volatile basic nitrogen (TVB-N, 34.13 vs. 47.84 mg N/100 g) in PE+GE 2000-treated fillets, reflecting lower spoilage and lipid oxidation. All sensory values for taste, color, texture, and overall acceptance were above the acceptability level (score of 3) up to day 14, whereas the control became unacceptable earlier. No Salmonella or Escherichia coli were found, which attested to microbial safety. The synergistic antimicrobial and antioxidant effects of peppermint and garlic essential oils at higher concentrations are indicative of their value as a natural, consumer-acceptable preservative to replace chemical preservatives, enhancing the shelf life of chilled fish fillets.