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

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 sens...

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Bibliographic Details
Published in:International journal of aquatic biology 2015-04, Vol.3 (2), p.108-113
Main Authors: Hasani, Shirin, Alizadeh, Ebrahim, Elahi, Mostafa Yousef
Format: Article
Language:English
Subjects:
Freshwater
Grape pomace, TVB-N, Sensory analysis, Antimicrobial
Vitaceae
Online Access:Get full text
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Summary: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.
ISSN:2383-0956
2322-5270
2322-5270