The effect of rosemary extract (Rosmarinus officinalis) on reducing spoilage of rainbow trout (Onchorhynchus mykiss) during storage in cold conditions
Subject Areas : Food shelf lifeMehdi Babazadeh 1 , Maryam Shapoory 2
1 - Assistant Professor, Department of Agriculture, Savadkooh Branch, Islamic Azad University,Savadkooh, Iran
2 - Associate Professor, Department of Agriculture, Savadkooh Branch, Islamic Azad University,Savadkooh, Iran
Keywords: Rosemary, Spoilage, Shelf life, Trout,
Abstract :
Rosemary is a natural antimicrobial that effective on many pathogens and food spoilage organisms. The purpose of this study was using of two levels of ethanolic extract of Rosemary (0.1% and 0.3%) in order to increase the shelf-life rainbow trout fillets in the cold condition. Factors considered include (Peroxide value and total volatile base nitrogen) and microbial parameters (Total count of bacteria and Psychotropic count) in periods of 0, 3, 6, 9, 12 and 15 days. The changes in TVB-N and TV values during treatment with ethanolic extract of 0.3% significantly (p<0.05) was lower than the other treatments. Also, the results of microbial parameters referred that. However, on day 9-12, all parameters were outside the standard range. In conclusions, based on the results of this study, the use of Rosemary extract especially in concentration of 0.3%, is more effective in reducing the organisms responsible for spoilage and delaying fat oxidation and ultimately increasing shelf-life rainbow trout fillets.
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