Improvement of rainbow trout (Oncorhynchus mykiss) roe quality using chitosan and garlic and lemon extract

The effect of 1% salt, garlic and lemon extract 1.5% and chitosan solution 1% on the quality of rainbow trout roe (Oncorhynchus mykiss) during six months storage at -18°C were investigated. Chemical analysis including measurement of the amount of pH, thiobabitoric acid, protein, total fat and sensory evaluation in 180 days (0, 60, 120 and 180) were performed. Lipid oxidation in samples treated by extract and chitosan postponed. The amount of fat and protein in all treatments significantly decreased during the cold storage. pH in chitosan and extract treatments showed significantly difference as companed with the other treatments. The results showed that the use of garlic and lemon extract and chitosan could delay lipid oxidation in the frozen roe and thereby increasing its shelf life.