Effect of pomegranate sauce on the quality of marinated common carp fillets during cold storage [electronic resource].

Includes references.

This study was carried out to evaluate the effect of pomegranate sauce on the chemical, microbiological and sensory quality attributes of marinated common carp fillet storage at 4°C for 3 months. Common carp fillet were marinated with 3% acetic acid and 15% sodium chloride (salt) put into glass jars, filled with either sunflower oil or pomegranate sauce and stored at 4°C. Total volatile basic nitrogen (TVB-N), Trimethylamine (TMA) values, Thiobarbituric acid (TBA), pH values, total bacterial count, pshychrophillic bacteria, total yeast and lactic acid bacteria increased significantly during storage. Staph. aureaus, Enterobacteraceae were not detected in all marinated samples and during cold storage. Sensory scores of both samples significantly decreased throughout the storage, marinated carp in pomegranate sauce had a desirable taste and flavour in comparison with those in sunflower oil. It can be concluded that pomegranate sauce have the ability to delay chemical changes, inhibit lipid oxidation, maintain the sensory attributes in addition to their desirable taste and flavour, therefore it can be used as natural preservative for marinated common carp fillets.

Summary in Arabic.

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