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The storage of fish in the refrigerator reduces the speed of enzymatic and chemical activities and the activity of microorganisms, but due to the inability of the refrigerator temperature to reduce the temperature of the fish, adverse changes such as oxidation and fatty hydrolysis will be done. This study carried out on  the effects of vitamins C, AD₃E, and mixed vitamin C and AD₃E on the shelf life of Carangoides fulvoguttatus fish fillets during three-months period in a refrigerator at 6 °C. For this purpose, a fish piece with a weight of 2381 gr was provided from Behbahan city market and was transferred with ice cover to the Fisheries Laboratory of Khatam-Al-Anbia University of Technology in Behbahan. After separating the scales, weaning and scrubbing, the fillets were separated and stored in a 90 gr packages in refrigerator at 6 °C for 3 months. Some fish samples were also tested freshly. The experiments included measurements of fat, protein, ash, moisture, energy and acidity. Based on the results, the highest percentage of protein belonged to the sample containing vitamin C. The highest fat percentage was observed in control treatment with 12.19% and then in treatment AD₃E with 9.9%. The moisture content of the experimental treatments was also significantly higher than the control sample. Therefore, it can be concluded that vitamin C, as well as AD₃E solution, preseved the nutritional value of fish fillet during the storage period in the refrigerator.

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Due to need of human society to protein compounds, technology of fisheries, in the world should be developed. In this study, spoilage indices in marinated product of Lethrinus Lentjan fish using oral acetic acid were evaluated. In order to carry out this project, 24 fish pieces of fresh with an average weight of 4,437 grams were purchased from the coast of Bandar Dilam and transferred freshly to the laboratory of the Behbahan Khatam-al-Anbia University of Technology. After washing and separating the scales and skin, the fish fillet was stored in liquid oil and stored in acetic acid, salt, garlic and red pepper and marinade stored in refrigerated containers for 2 weeks. The spoilage indicators such as peroxide index, pH, volatile nitrogen, TBA and FFA were measured and compared with raw samples, for determination the nutritional value and health of the consumer. The results showed that the marination process increased the indicators of TBA, PV, TVB-N and FFA. In general, it can be concluded that the processing of fish as a marinade causes a change in the nutritional value of the product.