Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 45, Issue 8, Pages 1717-1723Publisher
WILEY-BLACKWELL
DOI: 10.1111/j.1365-2621.2010.02326.x
Keywords
Lipid oxidation; quality; rosemary extract; sardine; vacuum package
Categories
Ask authors/readers for more resources
P>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 degrees 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.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available