Effect of Red Grape Pomace Extract on the Shelf Life of Refrigerated Rainbow Trout (Oncorhynchus mykiss) Minced Muscle

Abstract

The use of naturally derived antioxidants to produce ready-to-cook fish-based foods is a growing trend. Grape pomace is a rich source of phenolic compounds with antioxidant and antimicrobial effects. The effects of red grape pomace (RGP) extracts on the shelf life of minced rainbow trout muscles were evaluated. Extracts were added to trout patties to give a final concentration of 0, 1, and 3%. RGP extracts were effective in delaying lipid oxidation and cadaverine formation in minced trout muscle after 6 days of refrigerated storage. It is concluded that RGP extract in minced trout muscle can enhance the quality and shelf life of this ready-to-cook fish-based food and simultaneously provide a functional food with natural antioxidants beneficial for consumers.

Keywords:

• minced trout muscle
• red grape pomace extract
• antioxidant effect
• fatty acid
• flavonoid
• biogenic amine

Additional information

Funding

Financial support for this work was provided by the Ministero delle Politiche Agricole Alimentari e Forestali, Italy—Project title: Azione concertata per l’identificazione di contributi scientifici per lo sviluppo dell’acquacoltura biologica in Italia–Acquacoltura biologica.