Authors : Shirin Hasani and Maryam Hasani
Abstract: Grape pomaces are low-cost natural antioxidant and antimicrobial source and surplus by product of the food processing industry. The aim of this study was to evaluate the effect of adding a red grape pomace by product extract to filleted fish and compare the shelf life of the samples with control. In this experiment, acetone 70% (v/v) was used to extract the phenolic compounds of by Colorimetric Method and concentrations of 0, 2 and 4% extraction were added to samples. Shelf life evaluation was done by determining of the Total Viable Counts (TVC) and Psycrophilic Total Count (PTC). Sensory analysis and Total Volatile Bases-N (TVB-N) were also measured to assessing quality. The sensory acceptability limit was before 6 days for fillet stored in refrigerator and 9 days for fillet prepared from 2% extract and 12 days for fillet with 4% extract. Results showed that amount of pH, TVN, TVC and PTC increased. According to bacterial analysis shelf life in treatments containing 2% extracts 3 days and in treatments with 4% extracts 6 days was larger than control. Overall, 4% concentration made available best preservation condition according to qualitative characteristics (color, odor, texture, taste and flavor). Therefore, it is suggested using preservation of fish fillet.
Shirin Hasani and Maryam Hasani, 2014. Antimicrobial Properties of Grape Extract on Common Carp (Cyprinus carpio) Fillet During Storage in 4°C. Journal of Food Technology, 12: 48-53.