Volume 15, Issue 1 (5-2016)                   TB 2016, 15(1): 118-126 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Golvardzadeh R, Yasini Ardakani S. The Antibacterial Effect of Grape Seed Extract on Tilapia. TB. 2016; 15 (1) :118-126
URL: http://tbj.ssu.ac.ir/article-1-2112-en.html
Islamic Azad University, Yazd , a.yasini@gmail.com
Abstract:   (3410 Views)


Introduction: Medicinal plants are highly taken into consideration due to having natural antimicrobial compounds which Iran can be introduced as one of the richest sources of medicinal plants. Hence, the purpose of this study was to determine the antibacterial activities of grape seed extract on shelf life of tilapia.

Methods: The prepared fish were divided into 2 groups: the first group was treated by dipping for 30 min in grape seed extract (1.5%v/v), and the second group was dipped in distilled water as the control sample. The control and treated fish samples were analyzed for microbiological (total count of mesophilic aerobic micro organisms, PTC) and sensory characteristictis over a perid of 20 days.

Results: The study results indicated the extract treatment group significantly delayed (p<0.05) the spoilage process in comparison with the control group, which the total count of psychotrophic bacteria remained lower than the proposed acceptable limit (7 log cfu/g). According to sensory analysis, the treated fish with grape seed extract represented the highest quality during the storage.

Conclusions: The present study findings revealed that grape seed extract seemed to be extremely effective in extending the shelf life of tilapia fish fillet during the refrigerated storage.

Full-Text [PDF 180 kb]   (1005 Downloads)    
Type of Study: Research | Subject: General
Received: 2016/05/17 | Accepted: 2016/05/17 | Published: 2016/05/17

Add your comments about this article : Your username or Email:

Send email to the article author

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

© 2022 CC BY-NC 4.0 | Tolooebehdasht

Designed & Developed by : Yektaweb