عنوان مقاله [English]
This study Investigated of antibacterial and antioxidant activity of garlic and lemon extract (1.5 %) on the quality and shelf life of fillet, vacuum-packaged Rainbow trout (Oncorhynchus mykiss) during refrigerated storage. were studied by monitoring the microbiological (totalviable count, psycrotrophic), chemical (TBA), pH and sensory changes for a Period of 20 days in (0, 5, 10, 15 and 20). Effect of garlic and lemon extract significantly (p≤0/05) delayed lipid oxidation, psycrotrophic bacteria and total viable count of treated samples. According to sensory and microbial analysis garlic and lemon samples in compare with the control samples were acceptable for eat to end of storage.