Influence of Glaze Solution Mixed with Rosemary Oil on the Oxidative Stability of Frozen Trout

In this study was investigated effects of glazing with different concentrations of rosemary oil on oxidative stability of frozen trout fillets. Frozen trout fillet at -25 °C were divided into four groups; The first group only water, 2nd group and 3rd group were glazed with the solution contained 1% and 5% rosemary oil, respectively. 4 th group nonglazed. All group were stored at -18 C for six monts and TVB-N, TBA, PV nad FFA analysese were performed montly. According to results both 1% and 5% of rosemary oil were effective in controlling lipid oxidation and storage quality