Effect of antioxidant activity of shallot extract (Allium ascalonicum), turmeric extract and their composition on changes of lipids in rainbow trout (Oncorhynchus mykiss) vacuum packaged

Abstract
Plant extract are source of natural antioxidant. in recent decades, the need for natural antioxidants in food, pharmaceutical result has been extensive scientific research. the purpose of this investigation study antioxidant activity shallot extract, turmeric extract and their composition effect on delay spoiled rainbow trout during vacuum packaged storage at refrigerate 4˚C.

fish prepared were divided into four lots, one sector of the samples as the control samples vacuum packaged and others sectors were given a dip treatment in shallot extract, turmeric extract and their composition solution and then vacuum packaged storage at refrigerate 4˚C. Chemical (PV, TBA FFA and fatty acid profile) analysis were done at 4°C for 20 days.,

shallot extract, turmeric extract and their composition significantly (p<0/05) delayed lipid oxidation in treated samples.

results showed that antioxidant effect of shallot extract, turmeric extract and their composition during storage and increased shelf-life treated samples with extracts.
Keywords
Rainbow trout
Shallot extract
Turmeric extract
Vacuum package
Journal of food science and technology(Iran)
Volume 8, Issue 29
May 2011
Pages 47-56