Effect of garlic(Allium sativum) and lemon(Citrus sinensis)extracts on proximate analysis factors and fatty acid composition of salted Rainbow trout (Oncorhynchus mykiss) roe during refrigerated storage

because of adverse effects of chemical additives, In the present study, In order to comparative assessment the chemical and natural preservatives the treatments were made of as; salt free (control), A1, A2 and A3 (containing 2.5% salt in turn: without preservative, 0.7% boric acid and borax and 1.5% garlic and lemon extracts in combination) have been employed. Also, the proximate analysis factorsand Fatty acid compound of rainbow trout roe was assessed within 60 days (0, 30 and 60) in the refrigerated storage. The results showed: unsaturated fatty acids in the control and A1 change were significant difference (p≤0.05) but in A2 and A3 change were not significant difference (p>0.05).proximate analysis factors in the control group and A1 showed significant difference over time (p≤0.05). However, there was no significant difference in A2 and A3 during storage (p>0.05). Consequently, salting with low salt with concomitant of plant extract is a promising method to enhance qualitative attribute in the roe-based products.