The effects of turmeric extract on the shelf life of whole, vacuum-packaged rainbow trout, stored under refrigeration (4±1◦C) were studied by monitoring the microbiological (total viable count, psycrotrophic),chemical (PV, TBA, FFA), pH and sensory changes for a  Period of 20 days.Turmeric extract significantly (p<0/05) delayed lipid oxidation in treated samples. psycrotrophic bacteria and total viable count of treated samples with turmeric extract maintained lower than the proposed acceptable limit (7 log cfu/g) as far as microbial spoilage significantly (p<0/05) decreased in turmeric samples in comparison with the control samples. According to sensory and microbial analysis turmeric samples in compare with the control samples were acceptable for eat to end of storage.

Keywords: Rainbow trout, Turmeric extract, Vacuum package, shelf life

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