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Effects of Rosemary ( R osmarinus officinalis ) Extract Addition on Oxidative Stability of Fried Sea Bream ( S parus aurata ) during Chill Storage (4 C )
Author(s) -
Özyurt Gülsün
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.1745-4549.2012.00796.x
Subject(s) - rosmarinus , officinalis , thiobarbituric acid , food science , chemistry , peroxide value , lipid oxidation , oleic acid , antioxidant , carnosic acid , lipid peroxidation , biology , biochemistry , essential oil , botany
The effects of rosemary extract (2, 2.5 and 3%) on oxidative stability of fried sea bream ( S parus aurata ) during chill storage (4 ± 1 C ) were investigated. The results of this study showed that the highest free fatty acid ( FFA ), peroxide value ( PV ) and thiobarbituric acid ( TBA ) values were obtained from the control group (4.0% oleic acid, 23.7 meq/kg and 2.59 mg of malonaldehyde [ MA ]/kg, respectively) at the end of the storage period. In contrast to the control group, rosemary‐treated samples showed lower FFA (3.0, 2.3 and 2.4% oleic acid, respectively), PV (10.1, 8.9 and 8.9 meq/kg, respectively) and TBA (2.08, 1.57 and 1.16 mg MA /kg, respectively) formation. Similarly, it was observed that the addition of rosemary extract has positive effect on the sensory quality of fried sea bream fillets. According to sensory assessment, the lowest overall sensory acceptability (5.08) was obtained in the control group, although the treated groups were still acceptable (6.33, 6.67 and 7.58, respectively) after 5 days of chill storage. Practical Application While almost all of previous studies were concentrated on the use of rosemary extracts in raw materials, this study investigates the ratio of rosemary in cooked product. It is known that rosemary application reduces lipid oxidation in raw meat, but effects of frying on antioxidant property of rosemary in cooked products are still uncertain. Knowledge of rosemary concentrations in cooked products is important to industry.