Investigation effect of Antioxidant activity of Thyme (Zataria multiflora), Shallot (Allium ascalonicum) and Turmeric(Curcuma longa) extract’s on the shelf life of Oncorhynchus mykiss during refrigerated storage

In this study, the antioxidant effects of Thyme (Zataria multiflora), Shallot (Allium ascalonicum) and Turmeric(Curcuma longa)extracts(1.5% volumetric-volumetric) on shelf life of Oncorhynchus mykiss during storage at refrigerator temperature for a period of 20 days was compared. Peroxide index, thiobarbituric acid index, volatile nitrogen compounds and free fatty acids along with pH were measured in fillet samples. The results showed that thyme extract significantly delayed the oxidation of the fillet (p<0.05). Also, the fillet treated with thyme extract was of the required quality for consumption compared to the control sample and other treatments until the end of the storage period. The results showed that the addition of thyme extract due to its antioxidant properties increases the shelf life of samples treated with this extract.