The Antibacterial and Antioxidant Effect of Grape Seed and Green Tea Extracts on Durability of Tilapia
محل انتشار: فصلنامه تغذیه و امنیت غذایی، دوره: 1، شماره: 1
سال انتشار: 1395
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 492
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شناسه ملی سند علمی:
JR_JNFS-1-1_006
تاریخ نمایه سازی: 27 مرداد 1397
چکیده مقاله:
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:
نویسندگان
Rozita Golvardzadeh
MSc, Department of Food Science, Islamic Azad University, Yazd, Iran
Seyed Ali Yasini Ardakani
PhD, Department of Food Science, Islamic Azad University, Yazd, Iran