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Citrus peel is a natural source of antioxidants and the use of its natural extracts to improve the quality of fish is increasing. The effect of orange peel extract on the chemical and sensory properties of Huso huso fillet when refrigerated (4±1 °C) was investigated. In this study, fish fillets with aqueous solutions of ethanolic extract of orange peel (w / w 5%) or (5 ml of extract in 100 ml of solvent), orange peel extract (w / w 6%) and orange peel extract (w / w 7%) were tested as natural preservatives for 30 minutes. Control samples were immersed in distilled water for 30 minutes. Control and treated samples were packed with ethanolic extract of orange peel and stored for 15 days. Samples are then taken at regular intervals for chemical properties of pH, free fatty acid (FFA), peroxide (PV), thiobarbituric acid (TBA), total volatile nitrogen bases (TVB-N) and sensory evaluation (texture, color, odor and acceptance) were studied. Analysis of the results of chemical tests and sensory evaluation showed that orange peel extract maintains good quality characteristics and increases the shelf life of fish samples during storage at refrigerator temperature. 7% orange peel extract and then 6% and 5% orange peel extract significantly (P <0.01) delayed the oxidation and hydrolysis of fat in the samples that treated with the Orange peel extract.

Keywords: Orange peel extract, Huso huso, Shelf life, Antioxidant activity, Sensory evaluation

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