Document Type : Research Paper
Assistant Professor in Department of Fisheries, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran
Assistant Professor in Department of fisheries, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran
M.Sc., Member of young researcher, Azadshahr Branch, Islamic Azad University, Iran
M.Sc., Department of Food Science and Technology, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran
The aim of this study was to compare the effects of 1 and 2% olive leaf and cumin seed extractions to increase the shelf life of silver crap fillets at 4°C. TBA (thiobarbituric acid), TVB-N (total volatile base nitrogen), pH, PTC (psychrotrophic bacteria), TVC (total viable count) and sensory evaluation of fillets of silver crap kept in the refrigerator were measured at the time of 0, 4, 8, 12 and 16. Based on the results, TBA, TVB-N and pH values increased significantly over the time in all treatments (P<0.05), but in experimental treatments, this indicators was significantly lower compared to the control samples during the analysis (P<0.05). In addition, ethanol extracts of cumin seed at 2% was better at controlling TBA, TVB, pH, PTC, TVC of silver carp’s fillets and it can be introduced as an ingrained for synthetic antioxidant. According to the results of organoleptic tests, these two antioxidants (olive leaf and cumin seed extracts) could be advised to use as an antioxidant for keeping fish fillets, and also cumin seed extract had more efficiency on increasing of shelf life, color, smell and texture of the fish fillets.