Journal
JOURNAL OF FOOD PROTECTION
Volume 79, Issue 10, Pages 1700-1706Publisher
INT ASSOC FOOD PROTECTION
DOI: 10.4315/0362-028X.JFP-16-047
Keywords
Oncorhynchus mykiss; Pomegranate peel extract; Rainbow trout
Funding
- Natural Antimicrobials Centre of Excellence (NACE)
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The effects of methanolic pomegranate peel extract (MPPE) on the quality of gutted rainbow trout (Oncorhynchus mykiss) were examined periodically during 6 months of storage at -18 degrees C. Fresh samples were dipped (ratio of fish to liquid, 1:2 [wt/vol]) in sterile water or in sterile water containing 1, 2, or 4% (wt/vol) MPPE and packed in low-density polyethylene pouches. The control and treated samples were analyzed monthly for microbiological, chemical, sensory, and textural characteristics. Microbial growth in samples was significantly reduced by MPPE treatment (P < 0.05). Smaller increases in the values for total volatile base nitrogen, peroxide, and thiobarbituric acid reactive substances and better oxidative stability were also obtained. Moreover, higher organoleptic scores were recorded. However, regarding the general acceptability, the highest score was achieved in the 1% MPPE group. Greater hardness and chewiness were obtained with 4% MPPE (P < 0.05). Therefore, dipping fish in MPPE can be considered an effective method to extend the shelf life and the overall quality of the product.
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