Abstract: The effect of Ginkgo biloba leaves extract(GBLE) and blueberry extract(BBE) on the quality of pomfret (Pampus argenteus) during ice storage were investigated in this study.Fresh pomfret were transported to the laboratory in 30 min,samples were washed and then divided into 3 groups randomly,which were dipped into GBLE and BBE for 5 min respectively,the samples treated with distilled water was used as the control group.All samples were packed in PE bag and stored with ice in refrigerator at 4±1 ℃.Different parameters,such as sensory evaluation,aerobic plate count(APC),physic-chemical index ［K value,total volatile basis nitrogen(TVB-N),thiobarbituric acid(TBA),pH value］ and Low-Field Nuclear Magnetic Resonance(LF-NMR) were used to evaluate the quality of P.argenteus with 3 days interval.The results of quality indexes showed that samples with GBLE and BBE treatment can keep the better sensory scores,lipid oxidation,protein degradation and the growth of microorganism in samples with treatment can be inhibited significantly,the shelf-life of pomfret samples treated with GBLE and BBE can be extended to 12-15 d and 9-12 d.

Key words: Ginkgo biloba leaves extract, blueberry extract, pomfret, plant-source extracts, quality change