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.

本研究旨在评估槟榔叶（Piper betle）提取物对沙丁鱼（Sardinella albella）肌肉的联合作用，以延长其在冰中储存的货架期。另外，在14天的存储期内，用传统冰和冰与槟榔叶提取物储存的沙门氏菌中监测了槟榔叶提取物对微生物活性，生化，感官评分和生物胺形成的影响。从生物活性化合物的鉴定P. betle显示强效biopreservative的存在下4-甲氧基-间苯二甲酸，苯酚，和丙酸化合物如。混合甲壳虫的影响以两种不同浓度（0.05％和0.1％/ L的蒸馏水）在冰介质中测试沙丁鱼肉的保护性，并与传统冰中的保存进行比较。与对照组相比，在 冰中含有10. 14天的两种甲壳虫的浓度，都证明了对细菌增殖的抑制作用（p <0.05）和鱼类变质的生化指标。对于储存在传统冰中的沙丁鱼，在第10天达到了感官评分的可接受性极限；对于储存在含有毕赤酵母提取物的冰中的沙丁鱼，在14天达到了感官评分可接受性极限。