Short communication: Influence of encapsulated pomegranate peel extract on the chemical and microbial quality of silver carp (Hypophthalmichthys molitrix Val. 1844) fillet during refrigerating storage

Fish meat plays an important role in supplement of human protein necessity (Rahimzade et al., 2019). Fish products deteriorate rapidly as a result of high water activity, neutral pH, relatively large quantities of free amino acids, presence of autolytic enzymes and high percent of unsaturated fatty acids (Duan et al., 2010). This problem and the increasing request for high quality fresh seafood has intensified the search for technologies that favor fresh fish preservation. Different methods have been used for extending fish products shelf life (Rostamzad et al., 2010).