Optimization of Physico-chemical and Sensory Properties of Rainbow Trout Fillet (Oncorhynchus mykiss) Containing Pomegranate Extracts

The use of antioxidant properties and maintenance of plant and natural extracts in increasing the shelf life of meat products, especially fish products, are considered to be very important points and can be considered as a very good alternative to chemical preservatives. In this research, pomegranate extracts were extracted and purified in salmon fillet from 1.5 and 3% concentrations of pomegranate extract and control (without extract). After treatment and packing, the samples were kept at a refrigerated temperature (4 ° C) and at the intervals of zero phases, after 5, 10 and 15 days, qualitative evaluation (sensory and chemical tests was measuring . After collecting data and performing statistical analysis and using SPSS-17 software and comparing the means of the tests, the Tukey test and for sensory tests of the phase 0 to 15 days after the maintenance of Kruskal walis nonparametric statistical method It turned out. The final results showed that treatment with 3% of pomegranate extracts was considered as superior treatment and control treatments and 1.5% in the next priorities and its data was statistically significant with other treatments (P <0.05).