Abstract
The aim of present study was to investigate the effect of 5% potassium sorbate dip treatment on the fillets of Silver carp stored for 30 days. The fillets were divided into two groups viz. Gp. A (untreated control) and Gp. B (treated with potassium sorbate) and were analyzed for biochemical and microbial parameters. The Gp. B (treated) fillets showed lower values for TBA (Thiobarbituric acid), FFA (Free fatty acid) and ERV (Extract release volume) than the Gp. A. Also, the Total plate count (TPC), Coliform count (CC) and Psychrophillic count (PC) showed a comparative low counts in Gp. B. Thus, the treatment of potassium sorbate is effective in extending the shelf life of refrigerated fish fillets.
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