The effect of pomegranate peel extract on some physical, chemical and microbiological properties of mesopotamian barb (Capoeta damascina) and yellow barbell (Carasobarbus luteus) fish fillets

In this study, the effects of pomegranate peel aqueous extracts prepared at different concentrations on the physical, chemical and microbiological properties of Mesopotamian barb and Yellow barbell fish were investigated. For this purpose, the mentioned fish fillets were placed in solutions containing 0, 0.5, 1 and 1.5% pomegranate peel and kept in the solution for 12 hours. Control samples and fish fillets kept in pomegranate peel extract solutions were stored in deep freezer for 60 days in polyethylene bags and physical, chemical and microbiological analyzes were performed on 0, 10, 20, 30 and 60 days of storage. It was found that the moisture content of all Mesopotamian barb and Yellow barbell fish fillets decreased over time. The pH values of the control and all the samples of Mesopotamian barb and Yellow barbell fish kept in pomegranate peel extract increased during the storage period (p<0.05). TBARS and total volatile nitrogen values of Mesopotamian barb fish samples treated with high concentration (1.5%) of pomegranate peel extract decreased over time (p<0.05). Significant differences were observed between the TBARS values of the Yellow barbell fish samples (p<0.05), but there was no remarkable increase in lipid oxidation during the storage period. When the samples were evaluated microbiologically, it was determined that the number of psychrophilic bacteria in Mesopotamian barb fish kept in 1% and 1.5% pomegranate peel extract decreased during storage (p<0.05). During the storage period of Mesopotamian barb fish, the number of E. coli bacteria decreased significantly with the increase in pomegranate peel extract concentration (p<0.05). It was determined that the number of thermophilic, psychrophilic and E. coli bacteria decreased significantly with the increase of pomegranate peel extract concentration in Yellow barbell fish (p<0.05).