The effect Grape Seed and Green Tea extracts on somemicrobial ,chemical and sensory characteristics of Tilapia

The purpose of this investigation was to determine the antioxidant and antibacterialactivities of Grape Seed and Green Tea extracts on shelf life of Tilapia at 4±1 °c.Prepared fish were divided into 3 batches: 2 batches were treated by dipping for 30 min inethanolic of Grape Seed extract (1%v/v) , Green Tea (1%v/v) or Grape Seed, with thethrid batch was dipped in distilled water as a control sample. The control and treated fishsamples were analyzed for microbiological (total volatile count, psychrotrophic count),chemical (thiobarbituric acid (TBA) and free fatty acid (FFA) value and sensorycharacteristictis over a perid of 20 days. The results indicated the 3 treatment of extractsdelayed significantly (p<0.05) lipid oxidation and process of spolage in comparison withthe control in which the psychotrophic bacteria and total viable count also remained lowerthan the proposed acceptable limit (7 log cfu/g). According to sensory, chemical andmicrobiological analysis results the treatment of Grape Seed extract had high quality andenhanced the beneficial effects on sensory characteristics in comparison with othertreatment. The present studyshowed that the Grape Seed extract, Green Tea was veryeffective in extending the shelf life of Tilapia during refrigerated storage

کلیدواژه ها:

Tilapia ، grape seed ، green tea ، shelf life