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The capability of rosemary extract in preventing oxidation of fish lipid
Author(s) -
Ozogul Yesim,
Ayas Deniz,
Yazgan Hatice,
Ozogul Fatih,
Boga Esmeray K.,
Ozyurt Gulsun
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02326.x
Subject(s) - sardine , thiobarbituric acid , food science , peroxide value , lipid oxidation , chemistry , total viable count , vacuum packing , fish <actinopterygii> , antioxidant , biology , lipid peroxidation , biochemistry , fishery , bacteria , genetics
Summary 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 °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.