Antioxidative effect of green tea in different concentrations on fillets of European bass

Antioxidants used in foods, are also used on aquaculture that have short life time despite the high nutritional value. There are many studies on the use of natural antioxidants instead of these synthetic antioxidants. The aim of this study is to observe the oxidative stability of sea bass (Dicentrarchus Labrax) fillets in 4 ± 2 ℃ by using green tea (Camellia sinensis) extract that obtained by classical brewing method which is a method that can be easily applied by the consumer. TBARs analysis, sensory analysis and color analysis were performed on the 0, 3, 6 and 9 days of storage on the stored fillets after apply the green tea extracts at the determined concentrations and immersion times. Although no significant effect was expected due to the literature, TAMBS analysis was performed in addition. As a result of the analyzes performed in two sets, TBARs results of all samples with green tea extract in both sets were found to be significant when compared to the results of the control group after 9 days of storage. At the end of storage, 2nd group (4% w/v-20min) from the first set and the 4th group (0.8 w/v-20min) from second set gave the best results. It was observed that green tea extract did not show an important antimicrobial and sensory effect as expected and the color values changed as expected due to the color substances in the green tea extract. As a result of this study, green tea extract can be used as a natural antioxidant in aquatic products.