Shirin Hasani - post graduated, Department of Fishery, University of Zabol, Iran
Maryam Hasani - Faculty of Food science and Technology, Islamic Azad university of shahrood, Iran

This study aimed to determine changes in chemical and sensory properties of marinated kilka (Clupeonella cultriventris) that contains grape (8%) and garlic (5%) extracts during storage at 4 ºC. According to results, Higher values for Total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) were found in samples without extract than those with extract. There was significant difference (p> 0.05) on TBA, TVB-N value and sensory analysis between control and samples with extracts sensory analyses showed that sensory quality of the marinades was getting decrease while TBA value was getting higher at the end of 75 days at 4°C, but the experimental (with extract) group was good quality after 75 days.

antioxidant, marinated kilka, grape extract,garlic extract