عنوان مقاله [English]
نویسندگان [English]چکیده [English]
In this study, the antioxidant effects of Thyme(Zataria multiflora), Shallot(Allium ascalonicum) and Turmeric(Curcuma longa) extract’s(1.5% volumetric-volumetric) on shelf life of rainbow trout(Oncorhynchus mykiss) during refrigerated storage during twenty days was evaluated. Chemical experiments were including peroxide index, thiobarbituric acid index, total volatile nitrogen, free fatty acids and pH. The results showed that thyme extract significantly delayed lipid oxidation in the treated fish(p<0.05). Also, rainbow trout treated with thyme extract compared to the control and other treatments had the required quality until the end of the storage period. In other words, the results showed that, the antioxidant effect of thyme extract during storage and increasing the shelf life of the samples treated with this extract.