Fish is a valuable source of protein and contains high amounts of ω-3 polyunsaturated fatty acids (PUFAs) which play an important role in a healthy diet (Avadi & Freon, 2015). Generally, due to the high amounts of free amino acids, volatile basic nitrogen and PUFAs in ﬁsh, they are more perishable compared to red meat and poultry meat (Hoel, Jakobsen, & Vadstein, 2017). Fat oxidation is one of the most important reasons for food quality deterioration which leads to changes in color, taste, nutrional value and shelf life of food (Pike & O'Keefe, 2017). Oxidation of PUFAs causes oﬀ-ﬂavour and rancid taste due to the for-mation of aldehydes and ketones, reduces the nutrional value by de-struction of essential fatty acids, lipid soluble vitamins and has adverse eﬀects on human health due to the formation of free radicals (Ikape & Cheikyula, 2017; Miyashita, Uemura, & Hosokawa, 2018). Anti-oxidants, when present at lower concentrations than the substance, prolong or inhibit oxidation of oxidizable substances (Kasote, Katyare, Hegde, & Bae, 2015). The ability to generate a new radical after scavenging the radical that is stable within intramolecular hydrogen bonding is another property of a compound to be considered an anti-oxidant (Carocho & Ferreira, 2013). Synthetic antioxidants are mainly phenolic compounds from which BHT, BHA, TBHQ and PG are most commonly used in food industry (Pelle & Compagnone, 2018).