In this research work the effect of a mixture of antioxidants and polyphosphate sodium on the shelflife of kilka in cold storage was studied. Five mixtures of BHA, and citric acid in 5 percent polyphosphate sodium were made. The concentrations of BHA and citric acid in polyphosphate were 1.5, 3.5 , 0.02 and 1.5 and 3.5 percent respectively. The samples of fish were divided into two lots. The first lot was dipped in each mixture for 10 minutes and the second for 60 minutes. The reference samples were prepared without being dipped into any mixture. Then all the samples were frozen at-40°C by a plate freezer and stored in a cold store. According to a time schedule each month for six months the PV, TVN, total microbial count and organoleptic tests were carried out on each one of the samples. The Results of organoleptic tests showed that samples containing 1.5 and 3.5 percent of BHA were not acceptable according, to their tastes and flavour scores. The results of PV, TVN. total microbial count for refrence sample incresed from 0.06 to 3.2 meq/1000gr, 9.8 to 16.8 mg/100gr and total count of bacteria fell from 68×102 to 50×102 cfu/gr after four months. On the other hand PV, TVN for C1, C2, C'1 and B"1 and B"2 samples increased from 0.06 to 2.15 meq/1000gr, and 9.8 to 16.5 mg/100gr. But total count of bacteria fell from 17×102 to 3×101 cfu/gr. after six months in cold storage. The results of this study indicated that mixtures of 0.02 BHA in 5 percent polyphosphate give the best results for keeping frozen kilka in cold store for a duration of six months.
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