Abstract
Effects of edible coating containing pomegranate peel extract (PPE) on the quality and shelf life of silver carp fillet during refrigerated storage were investigated. Freshly fish fillet were assigned to three treatments: control (fillet treated with edible coating and no antioxidants); fillet treated with edible coating and 5% PPE (T1) and fillet treated with edible coating and 10% PPE (T2). Chemical (pH, peroxide value and thiobarbituric acid) and microbiological (total viable count and psychrotrophic count) analysis were used to evaluated the effect of this treatments during refrigerated storage. The results show that addition of PPE considerably delayed lipid oxidation in silver carp fish fillet in T1 and T2 compared control samples. According to microbiological assay, T1 and T2 samples at days 12 reached to maximum acceptability limit while it was happened in day 9 for control samples. There were significant differences (P<0.05) between treated and control samples at all the days during the refrigerated storage.
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