Antioxidant effect of orange peel extract on the quality of common carp (Cyprinus carpio) fillet during refrigerated storage (4°C)

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The use of natural extracts as one of good antioxidant source is increasing to improve fish quality. The present study aims at investigating antioxidant effect of orange peel extract on the quality of common carp fillet during refrigerated storage (4°C). Fish fillets were treated by 0, 1 and 5 % concentration of orange peel extract, packed and then stored in refrigerator. Chemical parameters (pH, peroxide value (PV), thiobarbituric acid (TBA) and total volatile bases nitrogen (TVB-N)) and sensory analysis (texture, odour, taste, color and total acceptance) were measured by panelists on 0, 3, 6, 9, 12 and 15 days. The pH value increased during storage that was more in control (p< 0.05). The amount of PV, TBA and TVB-N were significantly increased in the all of treatments, so that the values of control, 1 and 5 % reached to 14.8, 12.2, 10.2 meq o2/kg fish fat and 0.99, 0.78, 0.59 mg malonaldehyde/kg fish flesh and 33.3, 30.5, 22.6 mg N2/100 g fish flesh at the end of storage respectively. The increase of values in 5 % was less than other treatments (P< 0.05). Results of sensory analysis indicated significant reduction in sensory characteristics of fillets during storage. According to results of this study, fillets treated by 5% extract are consumable until end of storage in comparison with other treatments.

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