Antioxidative activity of citric and ascorbic acids and their preventive effect on lipid oxidation in frozen persian sturgeon fillets

persian sturgeon (acipenser persicus) fillets were soaked in citric acid, ascorbic acid and combination of citric and ascorbic acid solutions and then were stored at frozen conditions (-18 °c) up to 6 months. during storage, some general chemical analysis such as free fatty acids, primary and secondary oxidation products and sensory analysis were measured in order to study rancidity development. results showed that antioxidant treatments had lower (p<0.05) lipid oxidation development in compare with control samples. development of peroxides value in control samples was significantly higher (p<0.05) than antioxidants treatments after 6 months storage. also other experiments showed that aa+ca treatment had the best effect (p<0.05) on delaying lipid oxidation in frozen fillets.