The effect of satureja hortensis extract on shelf life of of mackerel (Scombermorus gutattus) fillet at -18 ° C

The purpose of this study was to increase the fish fillet keeping period under freezing conditions. For this purpose, Satureja hortensis, a family of peppermint, contains phenolic compounds such as chemol, thymol and carvacrol, was used. During this experiment, 5 specimens of scomberemorus guttatus weighing about 1 kg were freshly harvested and fillets weighing about 100 grams. Then After seeking to with different levels of sage essential oil (0, 1.5 and 3%), the fillets were stored in a fpolyethylene container packs at -18°C. Samples were evaluated at days 0, 30, 60, and 90 laboratory for measuring peroxide value, thiobarbituric acid, sensory properties and determination of fatty acid profile. The results showed that storage of Ghobad's fillet containing essential oil the essential oil treatments had a significant difference in control treatment (p<0.05). Also, the amount of peroxide value (PV) and the index of thiobarbituric acid in the fish fillet treated with essential oil were significantly lower than the control sample. And the results on sensory characteristics indicate that the sensory evaluation is not differentiated in the studied groups over time. In general, it can be concluded that adding 3 percent of essential oil to fish fillets could increase its antioxidant properties and significantly reduce oxidation corruption.