Antioxidant Effects of Grape Pomace on the Quality of Silver Carp (Hypophthalmichthys molitrix) Fillets During Refrigerated Storage

Figures & data

TABLE 1 Effect of grape pomace extract on pH of silver carp fillets during refrigerated storage

Storage time (day)	Control	2%	4%
0	6.5 ± Ac 0.1	6.5 ± 0.09 Ac	6.5 ± 0.10 Ad
3	6.5 ±0.1 Ac	6.5 ± 0.08 Ac	6.4 ± 0.09 Acd
6	6.7 ± 0.03 Ac	6.50 ±0.08 Ac	6.5 ± 0.09 Bc
9	6.9 ± 0.4 Ac	6.6 ± 0.06 Bc	6.5 ± 0.08 Bb
12	0.7 ± 0.04 Ab	6.9 ± 0.05 Bb	6.7 ± 0.03 Cb
15	7.8 ± 0.05 Aa	7.4 ± 0.03 Ba	7.2 ±0.01 Ca

Values are mean ± standard deviation of three determinations;

Capital letters (A, B, C) in the same line indicate significant differences (p < 0.05) of treatment;

Small letters (a, b, c, d) in the same column indicate significant differences (p < 0.05) of storage.

TABLE 2 Effect of grape pomace extract on PV (meq O2/kg lipid) of silver carp fillets during refrigerated storage

Storage time (day)	Control	2%	4%
0	0.9 ± 0.2 Ae	0.8 ± 0.1 Ae	0.8 ± 0.1 Ae
3	2.6 ± 0.2 Ad	1.8 ± 0.3 Bd	1.5 ± 0.06 Bd
6	6 ± 0.3 Ac	4.1 ± 0.3 Bc	3.2 ± 0.3 Cc
9	7.7 ± 0.3 Ab	5.5 ± 0.5 Bb	4 ± 0.2 Cb
12	6 ± 0.6 Ac	4 ± 0.3 Bc	2.1 ± 0.06 Cc
15	11.8 ± 0.8 Aa	10.5 ± 0.1 Ba	10.1 ± 0.1 Ba

Values are mean ± standard deviation of three determinations;

Capital letters (A, B, C) in the same line indicate significant differences (p < 0.05) of treatment;

Small letters (a, b, c, d, e) in the same column indicate significant differences (p < 0.05) of storage.

TABLE 3 Effect of grape pomace extract on TBA (mg malonaldehyde/kg) of silver carp fillets during refrigerated storage

Storage time (day)	Control	2%	4%
0	0.09 ± 0.005 Af	0.08 ± 0.003 Bf	0.08 ± 0.003 Bf
3	0.30 ± 0.010 Ae	0.10 ± 0.005 Be	0.09 ± 0.004 Ce
6	0.30 ± 0.030 Ad	0.30 ± 0.010 Bd	0.30 ± 0.000 Bd
9	0.50 ± 0.050 Ac	0.40 ± 0.030 Bc	0.30 ± 0.020 Bc
12	0.80 ± 0.030 Ab	0.60 ± 0.020 Bb	0.50 ± 0.010 Cb
15	0.90 ± 0.040 Aa	0.70 ± 0.020 Ba	0.60 ± 0.006 Ca

Values are mean ± standard deviation of three determinations;

Capital letters (A, B, C) in the same line indicate significant differences (p < 0.05) of treatment;

Small letters (a, b, c, d, e, f) in the same column indicate significant differences (p < 0.05) of storage.

TABLE 4 Effect of grape pomace extract on Heme iron (μg/g) of silver carp fillet during refrigerated storage

Storage time (day)	Control	2%	4%
0	12.4 ± 0.7 Aa	12.4 ± 0.7 Aa	12.8 ± 0.8 Aa
3	8.5 ± 0.6 Bb	11.4 ± 0.6 Ab	12 ± 0.6 Aa
6	7 ± 0.5 Bc	10.3 ± 0.5 Ac	10.8 ± 0.5 Ab
9	6 ± 0.7 Cd	9.1 ± 0.3 Bd	10 ± 0.1 Ac
12	4.2 ± 0.4 Ce	7 ± 0.5 Be	8.9 ± 0.1 Ad
15	2.6 ± 0.4 Cf	5.4 ± 0.6 Bf	6.6 ± 0.3 Ae

Values are mean ± standard deviation of three determinations;

Capital letters (A, B, C) in the same line indicate significant differences (p < 0.05) of treatment;

Small letters (a, b, c, d, e, f) in the same column indicate significant differences (p < 0.05) of storage.