摘要：The effect of green tea (GTE), grape seed (GSE) and pomegranate rind (PRE) extract addition on quality of mackerel mince during frozen storage were investigated. Considering the quantity of plant materials phenolic content, total phenolic content of the final product was adjusted to 100 mg/kg for mince samples. Effect of plant extracts was compared with a synthetic antioxidant (BHT) and control (without any antioxidant) mince samples. Freezing process and extract treatment slowed down microbial growth (P<0.01). At the end of frozen storage, PRE samples significantly lowered (3.23 log CFU/g) total viable count than other samples (P<0.01). The increase in total volatile basic nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) contents was limited by extract addition during frozen storage (P<0.01). According to microbial growth, and TMA-N and TVB-N contents, pomegranate rind extract retained their good quality characteristics of mackerel mince during six months of frozen storage. Among the plant extract sources used in the study, GSE and PRE had better results than GTE for prolonged protection of the quality during storage.
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