Cardamom compounds—especially essential oils rich in 1,8‑cineole and flavonoids—offer multiple benefits in aquaculture: they help preserve fish meat, boost fish immunity, support growth, and protect against microbial spoilage in chilled or live fish.
Impact of different essential oils on the characteristics of refrigerated carp (Cyprinus carpio) fish fingers.
Abdeldaiem, Mohammad & Ali, Hoda & Hassanien, Mohamed. (2017). Journal of Food Measurement and Characterization. 11. 10.1007/s11694-017-9520-7.
Fish fingers made from Cyprinus carpio were treated with cardamom essential oil (EO) and stored at 4 °C. The treatment significantly reduced bacterial loads (e.g., E. coli, S. aureus) and oxidative markers like TVB-N and TMA. Shelf-life was extended by 2–4 days compared to control. The study confirmed cardamom EO as a natural antimicrobial and antioxidant preservative for fish products.
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Fish fingers made from Cyprinus carpio were treated with cardamom essential oil (EO) and stored at 4 °C. The treatment significantly reduced bacterial loads (e.g., E. coli, S. aureus) and oxidative markers like TVB-N and TMA. Shelf-life was extended by 2–4 days compared to control. The study confirmed cardamom EO as a natural antimicrobial and antioxidant preservative for fish products.
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