The effect of lemon extract (Citrus limonum) on the shelf life of fillet of Huso huso during storage in cold conditions

In this research, the effect of lemon extract (Citrus limonum) on the shelf life of fillet fish (Huso huso) during cold storage period was investigated. The effect of different levels of extract during a storage period of twelve days on the indicators of oxidative spoilage and the number of bacteria (TVC & PTC) of fish fillets was carried out in the form of a completely randomized design with 4 treatments and three replications for each treatment. According to the findings of the research, the trend of changes in oxidative spoilage indices in each treatment during the storage period indicates that the effect of different concentrations of lime extract and the effect of storage time on fish fillets were statistically significant. In the investigated time periods, the experimental treatments significantly (P<0.05) changed the thiobarbituric acid index and the rate of microbial load increase in the control treatment was far more than the experimental treatments, and the extract of 0.5% didnt have a significant effect on number of TVC during storage period, while the use of 1% extract significantly (P<0.05) ) has reduced the number of PTC bacteria. According to the results, the use of extract and the storage time of fillets are significantly effective on most indicators of bacterial and oxidative spoilage. The results showed the use of lime extract in concentrations of 1 and 1.5% has the best effectiveness in preserving fish fillets, and it has antioxidant and antibacterial effects, and it can be used as a biodegradable extract to preserve.