The aim of this study was to compare the effects of olive leaf extracts and synthetic antioxidant BHT at Concentration of 1% at increase the shelf life of rainbow trout fillets in light salted and packed at 4±1 °C that Index of peroxide (PV), free fatty acids (FFA), Thiobarbituric acid (TBA), Humidity, pH and sensory evaluation of fillets of rainbow trout kept in the refrigerator at the time of Zero, 3, 6, 9, 12 and 15 were measured. Based on the statistical results, PV was in all treatments significantly over time decline (p<0/05), Also TBA and FFA values over time in all treatments significantly increased (p<0/05) but TBA, PV and FFA of antioxidant samples compared with control samples was significantly at all times to lower (p<0/05). also Methanol extracts olive leaves at 1% as good as control the peroxide value and thiobarbituric acid and replace synthetic antioxidants is such as Butylated hydroxytoluene at level 100 ppm. According to the results of organoleptic test and no significant difference between both antioxidants can advised be use types of antioxidants to keep the fish. According to the results the research olive leaf extract had more efficiency on increasing of shelf life, smell, texture of the fish fillets.
hosseinipour, S. H., P., S., & R., H. (2012). Comparison of olive leaf extract and BHT antioxidant on shelf life of Rainbow trout fish in cold storage. Food Processing and Preservation Journal, 4(2), 67-83.
MLA
seyed hamid hosseinipour; S.S. P.; H. R.. "Comparison of olive leaf extract and BHT antioxidant on shelf life of Rainbow trout fish in cold storage". Food Processing and Preservation Journal, 4, 2, 2012, 67-83.
HARVARD
hosseinipour, S. H., P., S., R., H. (2012). 'Comparison of olive leaf extract and BHT antioxidant on shelf life of Rainbow trout fish in cold storage', Food Processing and Preservation Journal, 4(2), pp. 67-83.
VANCOUVER
hosseinipour, S. H., P., S., R., H. Comparison of olive leaf extract and BHT antioxidant on shelf life of Rainbow trout fish in cold storage. Food Processing and Preservation Journal, 2012; 4(2): 67-83.
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