The capability of rosemary extract in preventing oxidation of fish lipid


ÖZOĞUL Y. , Ayas D., YAZGAN H. , ÖZOĞUL F. , Boga E. K. , ÖZYURT G.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.45, ss.1717-1723, 2010 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 45 Konu: 8
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1111/j.1365-2621.2010.02326.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Sayfa Sayıları: ss.1717-1723

Özet

P>The effects of rosemary extract at different levels (%1, R1, and %2, R2) on the quality of vacuum-packed sardine in terms of sensory, biochemical (thiobarbituric acid, total volatile basic nitrogen, peroxide value and free fatty acids) and microbiological analyses (total viable counts) were investigated. Fish were filleted and divided into three groups. First group was used as the control (C) without rosemary extract, second group was treated with 1% rosemary extracts (10 g L-1) for 2 min (R1), and the third was treated with 2% rosemary extracts (20 g L-1) for 2 min (R2). Thirty fillets per litre were used. After that, all groups were vacuum-packed in polyethylene bags. The samples were stored in the refrigerator condition (4 +/- 1 degrees C) over the storage period of 20 days. The results showed that the use of rosemary extract improved the sensory quality of both raw and cooked sardine, most preferably sardine treated with 1% of rosemary. Biochemical analysis showed that the use of 2% of rosemary extract were found to be most effective (P < 0.05) in controlling the rate of lipid oxidation.