The preservative roles of barley extract on physico-chemical treats of common carp (<em>Cyprinus carpio</em> L.) fillets under refrigerated condition

The study was carried out to determine the effect of barley extract on shelf life common carp fillets that refrigerated at 4°C through thiobarbituric acid (TBA), pH, water holding capacity, moisture contents and cooking loss. Using proved suitable for studying lipid hydrolysis primary secondary oxidation in samples throughout storage. Barley powder solutions (water extraction) were prepared concentration 0.5%, 1% 1.5 % (v/v), also, control without adding extract. then stored under conditions (4.0°C) 0, 3 6 days until analysis. results confirmed efficacy natural antioxidants derived from slowing down increasing oxidative stability flesh.