The effects of rosemary extract combination with vacuum packing on the quality changes of Atlantic mackerel fish burgers


Ucak I., ÖZOĞUL Y. , DURMUŞ M.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.46, ss.1157-1163, 2011 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 46 Konu: 6
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1111/j.1365-2621.2011.02610.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Sayfa Sayıları: ss.1157-1163

Özet

P>The effects of the use of antioxidant technology on the quality of mackerel burgers stored at 4 degrees C were investigated in terms of sensory, biochemical [thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N), peroxide value (PV) and free fatty acids (FFA)] and microbiological analyses [total viable count (TVC)]. Fish meat was divided into three groups; the control (C) without rosemary extract, the second group with 0.4% rosemary extracts (Group A) and the third with 0.8% rosemary extracts (Group B). Results showed that the TVB-N level did not exceed acceptability limit (30-35 mg 100 g-1) for all groups. TBA value for the control significantly increased from 1.47 to 4.80 MA kg-1 whereas it slightly increased in treatment groups as the storage time increased. Significantly higher PV and FFA (P < 0.05) were obtained from the control group. Rosemary extract, in combination with vacuum pack was effective in controlling the growth of bacteria and biochemical indices.