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The aim of this study was to investigate the effects of grape seed extracts on inhibition of melanosis in shrimp. Defatted grape seed powder was extracted using ethanol. Dipping solutions in five different concentrations (0, 2.5, 5.0, 10 and 15 g L )1 ) were prepared using grape seed extract and distilled water. The shrimps were dipped into the solutions and stored at 4°C. Melanosis was investigated by sensory analysis and lightness, redness and yellowness values were measured by chromometer during the storage for 3 days. According to the results, grape seed extracts showed inhibition effect on the formation of melanosis. The best results were obtained with the solution of 15 g L )1 .

Food preservative additives are natural or synthetic substances which delay degradation in foods caused by microbial growth, enzyme activity, and oxidation. Until recently, the use of synthetic additives in food was more common. However, synthetic additives have not been widely accepted by consumers in recent years due to their assumed adverse effects on their health. Therefore, the tendency of consumers to natural additives is increasing day-by-day. Seafood is an easily perishable food due to its chemical composition. Immediately after harvest, changes in odor, taste, and texture in fishery products can be noticed. For this reason, measures to protect the product must be taken immediately after harvest or catching. Various preservation methods have been developed. In addition to various technological methods, preservative additives are used in fresh or processed seafood as well as in other foods. This review focuses on novel natural preservatives from different sources such as plants, bacteria, fungi, animals and algae, and their use in seafood to protect quality and prolong shelf life. Antimicrobial agentsPlant extracts have antimicrobial activity due to their phytochemical components. Various plant extracts possess antimicrobial activity against a range of bacteria, yeast and molds. They

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The aim of this study was to investigate inhibition effects of green tea and grape seed extracts on lipid oxidation in bonito (Sarda sarda) fillets during frozen storage. Dried and powdered green tea and grape seed were extracted using ethanol. Extract solutions of 1 g 100 g )1 were prepared using concentrated extracts and distilled water. Bonito fillets were divided into two groups. The first group was dipped into extract solutions and then frozen. The second group of fillets was glazed by extract solutions. Oxidation increased progressively through the storage period. 2-Thiobarbituric acid and para-anisidine values of samples treated with green tea and grape seed extracts remained at low levels. Both plant extracts displayed successful effects in delaying lipid oxidation compared to the control groups. The best results were obtained by extract treatment of fillets before freezing.

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Quality changes of anchovy patties at the storage temperature of 4 °C were investigated.After patties had been prepared using minced anchovy meat they were stored in a refrigerator. Quality control analyses were conducted for every day of storage. Total volatile basic nitrogen and thiobarbutiric acid values increased, and acidity and sensory scores decreased during the storage. The peroxide value significantly increased until the fifth day of storage then decreased on days 5 and 6 of storage. Anchovy patties were consumable up to 6 days.