The Antibacterial and Antioxidant Effect of Grape Seed and Green Tea Extracts on Durability of Tilapia

Background: The current study tried to investigate the antioxidant and antibacterialeffects of green tea and grape seed extract (with a volume of 2%) ondurability of Tilapia packed inpolyethylene bags, which were kept in cooltemperature of 4 ± 1 °C. Methods: Prepared fish were divided into 3 batches: 2batches were treated by dipping for 30 min in ethanolic of green tea extract (2%v/v) and grape seed (2% v/v), respectively, while the third batch was dipped indistilled water as a control sample. The control and treated fish samples wereanalyzed for microbiological such as total volatile count and psychrotrophiccount, and chemical such as thiobarbituric acid (TBA), and free fatty acid (FFA)values. The sensory characteristic was over a period of 20 days. Results: Theresults indicated that the two extracts treatments delayed significantly (P <0.05). Lipid oxidation and process of spoilage in comparison with thepsychrotrophic bacteria and total viable count control also remained lower thanthe proposed acceptable limit (7 log CFU/g). According to sensory, chemical,and microbiological analyses results, the treatment of grape seed extract had highquality and enhanced the beneficial effects on sensory characteristics incomparison with other treatments. Conclusions: the present study showed thatthe grape seed extract and green tea were very effective in extending the shelflife of Tilapia during refrigerated storage.

کلیدواژه ها:

Tilapia ، Grape seed ، Green tea