Elucidating the Effect of Perilla frutescens Extracts with Various Solvents Treatment on the Physicochemical Properties and Flavor Characteristics of Grass Carp Cubes During Cold Storage

This study investigated the effects of Perilla frutescens extracts (PFE) prepared with different solvents on the physicochemical and flavor characteristics of grass carp cubes during cold storage. Results demonstrated that the water-based PFE (WE) exhibited the most effective preservation performance, as evidenced by the lowest total volatile basic nitrogen, total viable counts, thiobarbituric acid-reactive substances, highest moisture retention, and optimal maintenance of pH and texture. In contrast, the 70% ethanol-based PFE (EE) displaye d superior color stability and the lowest fishy odor intensity. These findings suggested that PFE, particularly WE, held promising potential as a natural preservative for freshwater fish products.