Effects of grape pomace extract on the quality and shelf life of silver carp (Hypophthalmicthys molitrix) fillets during chill storage

https://doi.org/10.22034/ijab.v3i2.54
Grape pomace TVB-N Sensory analysis Antimicrobial.

Authors

  • Shirin Hasani Department of Fisheries, Faculty of Natural Resources, University of Zabol, Zabol 98615-538, IRAN
  • Ebrahim Alizadeh
    [email protected]
    Department of Fisheries, Faculty of Natural Resources, University of Zabol, Zabol 98615-538, IRAN
  • Mostafa Yousef Elahi Department of Animal Science, Faculty of Agriculture, University of Zabol, Zabol 98615-538, IRAN
Vol. 3 No. 2 (2015): April
Articles
April 10, 2015

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The effects of grape pomace extract (0, 2 and 4%) on quality and shelf life of silver carp (Hypophthalmicthys molitrix) fillets during chill storage (4°C) were investigated. The control and the treated fillets were analyzed periodically for microbiological (TVC and PTC), chemical (TVB-N), and sensory characteristics. The results showed that grape pomace-treated samples have lower TVB-N (24.2 and 21.2 mg N/100 g, respectively), TVC (7.33 and 7.09"‰log cfu/g, respectively) and PTC (7.26 and 7.03 log cfu/g, respectively) at the end of the storage period. The results revealed that the addition of grape pomace extract has a positive effect on the sensory quality of silver carp fillets by retaining proper quality characteristics for a longer time and extends their shelf life during chill storage.