The Effect of Green Tea Extract on the Quality of Perch Fish Fillet During Storage in the Refrigerator
نویسندگان
1 Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran
2 Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran
doi
10.22101/JRIFST.2025.399607.1479چکیده
The purpose of this study has been to investigate the effects of the green tea extract on the quality of perch fish during refrigeration (4 °C). Fish fillets were immersed in 3 and 6% green tea water extracts and water (control) for 90 min and then kept in the refrigerator for 0, 4, 8, and 12 days. Statistical analyses were run in triplicate via the analysis of variance (ANOVA), where a factorial design with two factors (time and concentration of green tea extract) was used. The results revealed that adding the green tea water extracts to the samples led to a significant reduction in the amount of peroxide (PV), thiobarbituric acid (TBA) and volatile nitrogen bases (TVB-N). For example, in 12th day, PV value decreased from 1.200±0.058 to 0.913±0.041 meq/kg by adding green tea extract. Microbial results showed that the value of total count of microorganisms (TC), psychrophilic bacteria (PBC), and the coliform bacteria count (EBC) decreased by adding green tea extract. For example, in 12th day, PBC value decreased from 8.303±0.069 to 7.447±0.101 log CFU/g by adding green tea extract. Moreover, better sensory properties of samples containing green tea extract compared to the control sample was indicated. The results showed the antioxidant and antibacterial effects of green tea extract on increasing the quality of perch fish. Also, the results showed that using 6% treatment had the best effects on the shelf life of the fish sample, so it can be recommended for longer storage of perch fish.
