Zahra Latifi - Young Researchers and elite Club, Noor Branch, Islamic Azad University, Mazandaran, Iran.
Milad Daneshniya - Young Researchers and elite Club, Qazvin Branch , Islamic Azad University , Qazvin , Iran.
Feryal Khademi - MSc Student, Department of Food Science and Technology, Department of Ayatollah Amoli Amol, Islamic Azad University, Mazandaran, Iran
Fazel amini - Bachelor student, Department of Food Science and Technology, Islamic Azad University, Qazvin Branch, Qazvin, Iran

Fish have a high nutritional value for nutrients such as polyunsaturated fatty acids and digestant protein. But in spite of these properties, they are highly susceptible to corruption and spoil faster than other meats. Therefore, the use of preservatives during the shelf life is essential to prevent or delay corruption. In current study, preserving effect of Anarijeh extract was investigated at 1 and 0.5% concentrations as a natural additive on silver carp fillet. Chemical indices (TVB-N, PV, FFA, TBARS, pH) were measured on control samples and Anarijeh contained extract samples at -3 ° C for 28 days with 3 replications and then sensory characteristics were evaluated. The results showed that generally, Anarijeh extract significantly (P <0.05) delayed lipid oxidation during the shelf-life of the treated fillets. TVB-N, PV, FFA, TBARS, pH values in the treatments showed less changes over the storage time compared to the control sample (1% Anarijeh treatment> 0.5% Anarijeh treatment> control sample respectively). This means that Anarijeh extract can delay the spoilage process in the treated fish meat and extend the shelf life of the samples.

Anarijeh Extract, Silver Carp Fish, Shelf Life, Biochemical Changes, Antioxidant, Superchilling Temperature