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In this study the effect of edible coating containing pomegranate peel extract (PPE) on the quality and shelf life of silver carp (Hypophthalmichthysmolitrix)fillet was investigated during refrigerated storage at 4 C^º. The total phenolic content (262.5 mg tannic acid/g sample) and DPPH free radical scavenging activity (87%) of PPE using methanol as solvent were determined. The mixture of edible coating was prepared (60% cool water + 30% wheat flour + 10% corn flour). Freshly fish fillet were assigned to three treatments: control (fillet without PPE); fillet treated with 5% PPE (T1) and 10% PPE (T2). Chemical (pH, and thiobarbituric acid (TBA)) and microbiological (total viable count (TVC) and psychrotrophic count (PTC)) analysis were used to evaluated the effect of PPE during refrigerated storage. The results show that addition of PPE considerably delayed lipid oxidation in silver carp fillet in T1 and T2 compared with control samples. According to microbiological assay, T1 and T2 samples on 12th of storage reached to maximum acceptability limit (7 log₁₀ CFU/g) while it was happened on 9th of storage for control samples.

Keywords: Antibacterial, Antioxidant, shelf life, silver carp, Wheat and corn flour coating

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