Antibacterial and Antioxidant Effects of the Echinophora cinerea extract on Bighead carp (Aristichthys nobilis) fillet during two storage conditions

Fish meat is prone to both microbial and chemical spoilage. Therefore, it is desirable to use a preservative with both antioxidant and antimicrobial properties. In this study, at first antioxidant activities of Echinophora cinerea extract at concentrations of 500, 1000, 2000 and 2000ppm and synthetic antioxidant TBHQ (100 ppm), by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) tests was surveyed. The result showed the most DPPH content had showed at TBHQ treatment, 1500 and 2000ppm Echinophora cinerea extract, 82.54, 87.12 and 87.04 percent respectively. However any significant difference not found between them (p≥0.05). Effect of Echinophora cinerea extract at concentrations of 1500 ppm on the shelf life of fish fillets at 4 and 18 ° C (without any extract at 4 °C and 18 °C and 1500 ppm extract of E. cinerea at 4 °C and 18 °C). Total viable counts (TVC), total psychrotrophic counts (TPC), peroxide value (PV), thiobarbituric acid (TBA) and total volatile base nitrogen (TVB-N)) were examined during the 30-day preservation during within 5 days. The result showed E. cinerea extract could decrease TVB-N, PV, TBA, TVC in compare to control group. The final conclusions that the E. cinerea extract might be recommended as a natural preservative to increased shelf life of Aristichthys nobilis fillet.