The Comparison of Vitamin C and Butyl Hydroxyl Anisole Activity on Control of Lipid Degradation Indices in Marine Fish Fillets( Diagramma Pictum )During Freezing (-18c) for 4 Months

Adding antioxidants to food items is one of the most effective methods for reducing lipid oxidation and consequently prevention of the nutritional value of aquatics. The aim of this study is to compare the performance of vitamin C and Butyl Hydroxyl Anisole antioxidant in control of degradation indices on (Diagramma Pictum ) fish fillet from Heamulidae Family in freezing conditions (-18ċ) for 4 months.Fish fillet was soaked in 5 concentrations of both antioxidants (1%, 1.5%, a combination of 0.5% of both) and kept for 4 months in -18ċ. Comparison of the performance of different treatments and their inhibitory effects on degradation indices (P.V, FFA, TBA, TVB-N and pH) were made under freezing condition for 4 months. The results showed that during maintenance period, in all treatments, the peroxide amount did not exceeded the permitted amount (10-20 meqo2/kg), mixed treatment with 2.78 (meqo2/kg) showed the best performance on control of peroxide index at the end of period. Maximum Thiobarbituric rate obtained at the end of period was recorded as 3.11 (mgMD/kg), in Butyl Hydroxyl Anisole 1%, was recorded. The results showed that the treatments containing vitamin C were more successful in control of lipids hydrolysis and the least FFA with 1. 84 (mg/kg) was related to vitamin C 1. % treatment. Vitamin C antioxidant use, has positive inhibitory effects on controlling spoilage and preserving the quality of the aquatic products. The amount of TVN in mixed treatment, 15.88 (mg/100gr) at the end of period showed the synergic effect of both antioxidants in control of this factor. Comparison of treatment performance in control of each index during storage period showed, Vitamin C treatment had a significant difference compared to Butyl Hydroxyl Anisole in controlling lipid degradation indices control (P≤0.05).Use of Vitamin C antioxidant can have positive inhibitory effects on controlling corruption and maintaining product quality.