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The purpose of this investigation was to determine the effects of grape seed extract on some physic-chemical characteristics of fresh fish fillets stored at 4ºC for six days. Fish fillets were untreated as control (T1) sample. Grape seed extract were prepared at the concentration of 0.5, 1 and 1.5% (w/v). Fillets were dipped with pre-chilled SL up to 10 minutes (T2: 0.5%, T3: 1%, T4: 1.5%). The samples were then stored under refrigerated conditions (4.0°C). Two replicate samples were taken on 0 (before treatment), 1, 2, 4 and 6 days of the storage time. In the last day of storage (6th day) T4 recorded the lowest pH value (6.16) while the highest value recorded in T1 (6.91). In the last day of storage there were significant differences among treatments, the highest WHC percentage recorded in fish fillets of T4 (49.33%), while the lowest percentage recorded in fish fillets from T1 (31.67%). After 6th day of storage, the fish fillets of T4 recorded the lowest T.V.N value (13.4 mg N/100gm), while the fish fillets of T1 recorded highest value (28.3 mg N/100gm). In the last day of storage (6th day) the fish fillets of T3 recorded the lowest TBA value (1.7 mg MDA /kg meat), while the highest value recorded in T1 (1.9 mg MDA /kg meat). We can concluded that use of grape seed effect on some physio-chemical properties of fish fillets but it need more investigate and use more concentration.