اثرضد باکتریایی عصاره هسته انگور بر ماندگاری ماهی تیلاپیا

Abstract 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.