Effect of Dipping Whole and Gutted Rainbow Trout (Oncorhynchus mykiss) in Green Tea Extract on Shelf life Quality during Storage in Ice

In this research green tea extract was prepared with water and then fishes in whole and gutted fish form was dipped in solutions of green tea extract (600 ppm) for 90 minutes and then were icing. During storage period (16 days)، spoilage oxidation (PV، FFA، and TBA)، spoilage microbial indices (TVB-N، TVC، PVC) and Sensory assessment with interval of 4 days were measured and compared with control treatment. Based on obtained results in all of treatments by passing time the value of all of the indexes (PV، FFA، TBA، TVB-N، TVC and PVC) increased significantly (P < 0/05). But this increase in treatments dipped in 600 ppm solution was performance slowly. Also in gutted fish form was caused higher delay in lipid oxidation and spoilage microbial relate to whole fish form. According sensory assessment results not significantly different among treatments (P > 0/05). In conclusion Obtained results showed that green tea extract with dipping gutted fish in consternation of 600 ppm was suggested for retardation of lipid oxidation and microbial spoilage in rainbow trout during storage in ice.