Abstract
The study was carried out to determine the effect of barley extract on the shelf life of common carp fillets that refrigerated at 4°C through thiobarbituric acid (TBA), pH, water holding capacity, moisture contents and cooking loss. Using of thiobarbituric acid proved suitable for studying lipid hydrolysis and primary and secondary lipid oxidation in samples of common carp throughout refrigerated storage. Barley powder extract solutions (water extraction) were prepared at the concentration of 0.5%, 1% and 1.5 % (v/v), also, control without adding barley extract. The samples were then stored under refrigerated conditions (4.0°C) for 0, 3 and 6 days until analysis. The results confirmed the efficacy of natural antioxidants derived from barley slowing down lipid hydrolysis and increasing the oxidative stability of common carp flesh.
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