Effect of Pomegranate Peel Extract on Biochemical and Microbial Changes in Labeo rohita During Chilled Storage

The efficacy of ethanolic extract obtained from the peel of Punica granatum (pomegranate) in retarding the various quality changes in Rohu (Labeo rohita) stored at 0–2°C was investigated for a time period of 28 days. The fresh fish steaks were divided into two groups, one was given dip treatment in 2% pomegranate peel extract, and the other was dipped in distilled water, without any extract and kept as control. Both the control and treated samples were then placed in polyethylene bags and stored at 0–2°C. The samples were analyzed at regular intervals of 7 days for various biochemical and microbial changes. The pomegranate peel extract treatment prevented the deleterious oxidation reaction of lipids and also delayed lipid hydrolysis as indicated by the significantly (p < 0.05) lower values of Thiobarbituric acid reactive substance and Free fatty acid, respectively, throughout the 28 days of storage. Microbial proliferation was also limited in extract treated fish, as high values were obtained for total plate count, psychrotrophic count, and coliform count in control samples in comparison with treated ones. The obtained results prove the effectiveness of pomegranate peel extract in limiting both the biochemical and microbial changes in fish sample, therefore enhancing the shelf life of L. rohita up to 21 days, which otherwise was 14 days for control samples.