[Evaluation of antioxidant effects of water and ethanolic extracts of Iranian pomegranate seed on lipid quality of trout fillet and determining the level of perishability at 2-4 degreeC]

ABSTRACT

Background and Aims: because of unsaturated fatty acid content, trout and fish products are highly perishable. For this reason, preservatives are used to prevent or delay spoiling during storage. The aim of this study was determination of antioxidant activities of pomegranate seeds extracts on lipid quality of trout fillet stored at 2-4degreeC