The objective of study was to determine the effects of added rosemary extract on increasing shelf-life and quality of meat in silver carp during ice storage. Fishes dipped in a solution prepared of rosemary extract (200 and 600 ppm) for 90 minutes and then were icing. Chemical and Enzymatic index includes total volatile basic nitrogen, thiobarbituric acid, peroxide value were measured and compared with control treatment at the beginning of the experiment, and again on days 4,8,12 and 16 of ice storage with 3 replicates. Based on results in all of treatments by passing time, rosemary extract significantly (p<0/05) delayed lipid oxidation in treated samples. Best effects on fish quality were seen in 600 ppm rosemary extract, so that was remained within standard range in the end of the period.

Keywords: Silver Carp, Rosemary extract, Lipid oxidation, Ice Storage

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