Öz, Mustafa13.07.20192019-07-2913.07.20192019-07-2920180023-64381096-1127https://doi.org/10.1016/j.lwt.2018.02.030https://hdl.handle.net/20.500.12451/6225In the present study, garlic (Allium sativum) was added at 0.0% (G1-Control), 1.0% (G2), 1.50% (G3), and 2.0% (G4) to rainbow trout feed for a feeding period of 90 days. After the feeding process, the trout were harvested and stored in a deep freezer at -18 degrees C, and changes in chemical, microbiological and sensory parameters were examined periodically. During the storage period, the highest peroxide values (PV), free fatty adds (FFAs), The thiobarbituric acid reactive substances (TSARS) were observed in the control group, while the lowest values were noted for those fed on 1.50% and 2.0% garlic feed. During storage, significant differences were not observed in the total volatile basic nitrogen (TVB-N) content of rainbow trout. The highest values in microbial count were observed in the control group.eninfo:eu-repo/semantics/openAccessGarlicRainbow TroutShelf LifeLipid OxidationAntimicrobialArticle9215516010.1016/j.lwt.2018.02.030Q1WOS:000430770400022N/A