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Effects of rosemary and sage tea extracts on the sensory, chemical and microbiological changes of vacuum‐packed and refrigerated sardine ( Sardina pilchardus ) fillets
Author(s) -
Kenar Mehmet,
Özogul Fatih,
Kuley Esmeray
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.1365-2621.2010.02414.x
Subject(s) - sardine , tbars , food science , chemistry , total viable count , peroxide value , thiobarbituric acid , sage , shelf life , lipid oxidation , vacuum packing , antioxidant , fish <actinopterygii> , biology , fishery , lipid peroxidation , biochemistry , bacteria , genetics , physics , nuclear physics
Summary The effect of the natural antioxidants and antimicrobials from ethanol extracts of rosemary and sage tea on sensory, chemical [Total volatile basic nitrogen (TVB‐N), thiobarbituric acid reactive substances (TBARs), peroxide value (PV), free fatty acid (FFA)] and microbiological (total viable count‐TVC and total coliform count) changes of vacuum‐packaged sardine ( Sardina pilchardus ) fillets stored at 3 ± 1 °C was investigated for 20 days. The fish fillets were divided into three groups: untreated group (control, C) and treated groups that were immersed in a 1 L of distilled water containing 10 g rosemary (R group) or sage tea (S group) extracts for 4 min. The shelf life of sardine fillets was found to be 13 days for control (C), 20 days for R and S groups according to sensory assessment results, whose corresponded microbiological assessment showed a shorter shelf life (5 days for C group, 9 for R and S groups). At the end of storage period, TBARs values were 0.98 mg malonaldehyde kg −1 for C group, 0.66 malonaldehyde kg −1 for R group and 1.44 mg malonaldehyde kg −1 for S group. Microbiological results showed that natural compounds from rosemary and sage tea resulted in a lower bacterial growth in fish fillets during the storage period.