The Antibacterial and Antioxidant Effect of Grape Seed and Green Tea Extracts on Durability of Tilapia

The current study tried to investigate the antioxidant and anti-bacterial effects of green tea and grape seed extract (with a volume of 2%) on durability of Tilapia packed in polyethylene bags, which were kept in cool temperature of 4±1 °C.
Prepared fish were divided into 3 batches: 2 batches were treated by dipping for 30 min in ethanolic of green tea extract (2% v/v) and grape seed (2% v/v), respectively, while the third batch was dipped in distilled water as a control sample. The control and treated fish samples were analyzed for microbiological such as total volatile count and psychrotrophic count, and chemical such as thiobarbituric acid (TBA), and free fatty acid (FFA) values. The sensory characteristic was over a period of 20 days.
The results indicated that the two extract's treatments delayed significantly (p the present study showed that the grape seed extract and green tea were very effective in extending the shelf life of Tilapia during refrigerated storage.