Comparison of effect of Zataria multiflora and Rosemarinus officinalis extracts on quality of minced frozen silver carp

The aim of the this study was to have a comparison between Zataria multiflora and Rosemarinus officinalis extractson quality of minced frozen silver carp preserved in cold storage temperature -18 degree C for six months. In this research, one control and three treatments of minced silver carp were prepared as Tr1 (+ Zataria), Tr2 (+Rosemary) and Tr3 (mixed with Rosemary and Zataria) all in normal packaging. After quick freezing of samples in the spiral freezer they were preserved in cold storage temperature -18 degree C for six months. In this period, the changes of Peroxide Value, Total Volatile Nitrogen, Tio Barbituric Acid and Free Fatty Acids in all treatments were measured based ona predetermined schedule. The results of this investigation showed a significant effect of anti-oxidant inall treatments (p