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 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.