NEGAR YALDAEI - AZAD UNIVERSITY OF MAMAGHAN FOOD INDUSTRIES & SCIENCES ENGINEER IAUMAMAGHAN TABRIZ,IRAN
AFSHIN JAVADI - AZAD UNIVERSITY OF TABRIZ IAUT.AC.IR TABRIZ,IRAN
SEPIDEH YARI - AZAD UNIVERSITY OF MAMAGHAN FOOD INDUSTRIES & SCIENCES ENGINEER IAUMAMAGHAN TABRIZ,IRAN

Background and objective:Results from conducted studies on Tamarind extract suggest that plant extracts are one of the excellent sources of antioxidants. In general, the naturalantioxidants in the food, pharmaceutical, cosmetic, health care industries are used and additives, normally, are used to enhance the quality of productssustainability. Antioxidants are added to food substances to prevent fat and unsaturated oils’ oxidation as well aspreventing of rapid change of flavor and color of food (1). The aim of the present study was to examine the antioxidant effect of Tamarind extract on enhancing the shelf life of drained stomach salmon in cold conditions (2 ±1˚C). Materials and methods: After obtaining the fish , they were divided into threeseries; a part of which was tested for zero samples, SEPIDEH YARI AZAD UNIVERSITY OF MAMAGHAN FOOD INDUSTRIES & SCIENCES ENGINEERIAUMAMAGHAN TABRIZ,IRAN SE15YARI@GMAIL.COM another part was packed as control sample invacuum condition, and the other part was sprayed with tamarind extract, packed in vaccume condition and maintained in cold temperature (2 1˚C). Chemical tests include peroxide indicators (pcc), total volatile nitrogen gases (VB-N) were performed along with ph in a 15-day period. Findings:Based on the results of the tamarind extract lipid oxidation in treated fish was postponed significantly and they were usable till the end of the storageperiod. Conclusion: The obtained results suggest that tamarind extract,due to its anti-oxidant properties, increased storage period of the samples sprayed with tamarind

tamarind extract; sustainability; salmon;vacuum packaging;,chemical properties