Antimicrobial properties of grape extract on Common carp (Cyprinus carpio) fillet during storage in 4 °C

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 byproduct extract to filleted fish and compare the shelf life of the samples with control. In this experiment, Extractions were performed 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. 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 and suggested using preservation of fish fillet.