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THE EFFECTS OF DIFFERENT CONCENTRATIONS OF ROSEMARY ( ROSMARINUS OFFICINALIS ) EXTRACT ON THE SHELF LIFE OF HOT‐SMOKED AND VACUUM‐PACKED LUCIOBARBUS ESOCINUS FILLETS
Author(s) -
EMIR ÇOBAN ÖZLEM,
ÖZPOLAT EMINE
Publication year - 2013
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2011.00645.x
Subject(s) - rosmarinus , shelf life , officinalis , food science , chemistry , thiobarbituric acid , peroxide value , lactic acid , brine , antioxidant , biology , bacteria , botany , biochemistry , essential oil , lipid peroxidation , organic chemistry , genetics
In this study, the effects of the different concentrations of rosemary ( Rosmarinus officinalis ) extract on the shelf life of hot‐smoked and vacuum‐packed Luciobarbus esocinus fillets were investigated in terms of its microbiological, chemical and sensory quality. The results showed that rosemary extract had a significant effect on lactic acid bacteria, psychrophile bacteria, yeast‐mold, thiobarbituric acid and peroxide value during storage ( P < 0.05). The shelf lives of smoked L. esocinus fillets to which rosemary extract was added were determined to be 42 days for 400 mL/L, 84 days for 600 mL/L and 800 mL/L brine. Also, that in the control group (without rosemary extract) was determined to be 42 days. Rosemary extract was effective in controlling the growth of bacteria and chemical indices. PRACTICAL APPLICATIONS Hot smoked fish stored in anaerobic conditions is very sensitive to deterioration and, based on sensory evaluation, has a limited shelf life ranging from 3 to 4 weeks at refrigerator temperature. Natural extracts have proven to be an effective preservation method for the extension of shelf life of foods. Our study has clearly shown that addition of rosemary extract in smoked fish resulted in longer shelf life, and this method could be commercially used.