Hassan Habibi

To investigate the effect of hydroalcolic extract of rice husk (Oryza sativa) on chemical, microbial and sensory indices of Scomberomorus commerson in refrigerated conditions from four treatment groups: control treatment (uncoated fillets), fillet coated with rice husk 0.1%, fillet covered with rice husk 0.2% and fillet covered with 0.4% rice husk were used. Quality control tests include chemical tests; PH, peroxide number, TVN and TBA, microbial tests; counting total bacteria, counting cld-loving bacteria and couting coiform bacteria and sensory evaluation; color, odor, taste and texture were applied every 5 days for 15 days. Generally, all values were significantly increased during storage time (p<0.05). Chemical and bacterial indices in 0.2 and 0.4% rice husk treatment were significantly lower than the control group and 0.1% rice husk treatment (p<0.05). Regarding sensory analysis, 0.2% rice husk treatment showed the best condition (p<0.05). In general, rice husk treatments maintained better quality in comparision to the control group and resulted in longer shelf life product.