Antioxidant Effects of Grape Pomace on the Quality of Silver Carp(Hypophthalmichthys molitrix)Fillets During Refrigerated Storage

Abstract

This study aimed to determine the phenolic content and antioxidant effect of grape pomace extract on silver carp fillets during refrigerated storage. Total phenolic content of grape pomace extract was quantified by colorimetric methods. Silver carp samples were treated with 0, 2, and 4% of grape pomace extract (g extract/100 g flesh) and stored 15 days in a refrigerator (4 • C). Changes in pH, peroxide value, thiobarbituric acid, and heme iron at 0, 3, 6, 9, 12, and 15 days of storage were investigated. Results showed that the values of pH, peroxide value, and thiobarbituric acid increased and iron levels decreased in all treatments during storage (p < 0.05). The phenolic contents were generally much more influenced by the quality parameters treated compared to the control. The addition of grape pomace extract delayed lipid oxidation in silver carp fillet considerably during refrigerated storage. These results suggested that grape pomace extract has the potential to be used as a natural antioxidant.

Applications of Wine Pomace in the Food Industry: Approaches and Functions

“…The seasoning was effective at inhibiting the growth of TAMB, LAB, and Enterobacteriaceae, considerably increasing the shelf‐life. Similar results have recently been pointed out by Hasani and Alizadeh (), however, in this case, the effect was less relevant than in other studies. Other researchers showed that low concentrations of grape extracts (lower than 0.2%) had no effect on the final population or only produced slightly lower final counts of TAMB (Garrido and others ; Kumar and others ).…”

“…Regarding concentration, relatively low levels of wine pomace extracts are required to achieve an antioxidant effect, although the published data vary depending on the type of product in use. So, different wine pomace products have been effective from levels as low as 10 ppm up to levels as high as 10% (Rojas and Brewer ; Shirahigue and others ; Hasani and Alizadeh ). Generally, a low health risk of prooxidant activities has been described, which facilitates the application of these products as antioxidants.…”

“…Apart from meat products, wine pomace products were effective at inhibiting lipid oxidation in different fish species, including horse mackerel (Sánchez‐Alonso and others ), rainbow trout (Gai and others ), silver carp fillets (Shi and others ; Hasani and Alizadeh ), chub mackerel (Özalp Özen and others ), bonito fillets (Yerlikaya and Gokoglu ), and cod (Sánchez‐Alonso and others ). Fish products usually have a lipid profile with a high content of PUFA; and high levels of prooxidants such as free iron, which may promote lipid oxidation.…”

Dietary grape seed proanthocyanidins improved growth, immunity, antioxidant, digestive enzymes activities, and intestinal microbiota of juvenile hybrid sturgeon ( Acipenser baeri Brandt ♀ × A. schrenckii Brandt ♂)

“…At present, limited information on effects of grape seed proanthocyanidins on aquatic animals is available. There are only a few experimental reports on proanthocyanidins in rainbow trout (Oncorhynchus mykiss) (Kesbiç & Yigit, 2019), greenlip abalone (Haliotis laevigata) (Shiel et al, 2017), silver carp (Hypophthalmichthys molitrix) (Hasani & Alizadeh, 2015) and tilapia (Oreochromis niloticus) (Zhai et al, 2014). Nevertheless, the use of grape seed proanthocyanidins to stimulate disease resistance and promote the growth performance in sturgeons has received little attention.…”

Innovative Seafood Preservation Technologies: Recent Developments

“…The authors observed significant antimicrobial activity of rosemary extract, reducing counts of Bacillus cereus/thuringiensis and Citrobacter freundii which dominated the microbiota of the controls. Hasani et al [ 72 ] reported that pomace extract significantly delayed psychrotrophic bacterial growth as well as TVC and TVB-N of refrigerated silver carp. Maghami et al [ 73 ] investigated the effect of chitosan nanoparticles (CNPs) loaded with fennel essential oil (FEO) in combination with MAP on microbial, chemical and sensorial properties of Huso huso fish fillets during refrigerated storage.…”