Antimicrobial Quality Assessment of Sea-Bass Fillets Treated with Pomegranate Peel Extract During Refrigerated Storage

Abstract

Maintaining the quality of seafood is a crucial concern because it is a highly perishable product. In this study, microbial changes in Sea-bass (Dicentrarchus labrax) fillets treated with pomegranate peel extract (PPE) in different concentrations (0.5%, and 1%) were examined during storage at 4±1oC. The Total Psychrophilic Bacteria (TPB), Total Mesophilic Bacteria (TMB), and Total Coliform Bacteria (TCB) were determined. The findings indicate that pomegranate peel extract has been found to inhibit the growth of psychrophilic, mesophilic, and coliform bacteria in sea bass fillets. In both concentrations (0.5 and 1%), the usage of PPE performed better than the control group, where this was quite obvious. Therefore, it may be inferred that adding PPE to sea bass fillets during refrigeration prevented microbiological deterioration and lipid oxidation. Accordingly, adding PPE can be recommended to retain the quality of sea bass fillets.

Keywords

• Sea bass
• pomegranate peel extract
• shelf life
• microbiological quality

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