Document Type : Research Paper
Authors
1
Assistant Professor, Department of Fisheries, Jouybar Branch, Islamic Azad University, Jouybar, Iran.
2
MSc. Graduate, Department of Fisheries, Faculty of Natural Resources, University of Tehran, Karaj, Iran.
3
MSc. Graduate in Seafood processing and Technology, Institute of Higher Education Tajan, Ghaemshahr, Iran.
4
Associate Professor, Department of Fisheries, Faculty of Natural Resources, University of Tehran, Karaj, Iran.
Abstract
In this project, the effect of Origanum vulgare’s extract (0, 1, 2 and 3%) on the quality and shelf-life of grass carp (Ctenopharyngodon idella) fillets was investigated during 14-day storage in the refrigerator. Treatments at days 1, 4, 7, 10, and 14 were investigated in terms of TVB-N, TBA, moisture content, WHC and TVC (total microbial content). Based on the results, TVB-N in all treatments were significantly reduced compared to control (P<0.05). Its lowest content was observed in samples coated with 3% of O. vulgare’s extract. The same trend was observed for TBA in all treatments. At the end of storage period, the highest and lowest TVC were observed in control and 3% treatment, respectively. There was no significant difference in the water holding capacity of all treatments. The results showed that different concentrations of O. vulgare’s extract have significant antimicrobial and antioxidant effects on the grass carp fillets during the storage period in the refrigerator. According to the results of the evaluation of treatments, the shelf-life of the coated fillets in storage conditions was estimated in the control group up to 4 days and in treated treatments 7 to 10 days. Based on the results, the treatment with 3% of O. vulgare’s extract is recommended as the best treatment for effective storage of grass carp fillet quality during refrigerated storage.
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