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Effects of Pomegranate (Punica Granatum L.) Fruit and Rind Extracts on Physico-Chemical, Colour, and Oxidative Stability of Rainbow Trout Fillet Publisher



Salehi A1 ; Khaniki GJ1 ; Shariatifar N1 ; Sadighara P1 ; Alimohammadi M1 ; Akbarzadeh A2
Authors
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Authors Affiliations
  1. 1. Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
  2. 2. Department of Biostatistics and Epidemiology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran

Source: Carpathian Journal of Food Science and Technology Published:2022


Abstract

Colour changes, oxidation of fat and physicochemical status of rainbow trout fillet were examined after adding water extracts of pomegranate rind (WEPR), ethanolic extracts of pomegranate rind (EEPR), water extracts of pomegranate fruit (WEPF), and ethanolic extracts of pomegranate fruit (EEPF) during four days of refrigerated aerobic storage. These extracts were added in a concentration of 0.01%. Results unveiled that the WEPR group had the highest total phenolic compounds amount and anti-radical activity. However, pH values for the extract treatments did not show a meaningful difference. Analysis of variance of colors showed a remarkable difference (p<0.05) about the effects of extracts and storage time. The values of Lightness for both control and EEPF sample at day 0 higher than the other samples. At the end of storage time, total volatile base nitrogen (TVB-N), peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) values of the control sample were significantly (p<0.05) higher than those of the treated fillets with pomegranate extracts. Overall acceptability scores of water extracts of pomegranate fruit and rind treated fillets were higher than those of ethanolic extracts of pomegranate samples. The results indicated that pomegranate extracts can retard fish spoilage and they may be beneficial as natural antioxidant sources in minimizing the physicochemical changes of fish products during cold storage. © 2022. Carpathian Journal of Food Science and Technology. All Rights Reserved.
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