Effectiveness of a natural Rosemary (Rosmarinus officinalis) extract on the stability of filleted and minced fish during frozen storage |
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| Authors: | K Vareltzis Dimitrios Koufidis Erini Gavriilidou Ekaterini Papavergou and Sophia Vasiliadou |
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| Affiliation: | (1) Laboratory of Food Technology, Department of Food Hygiene and Food Technology of Animal Origin, Faculty of Veterinary Medicine Aristotle Universtiy of Thessaloniki, GR-540 06 Thessaoloniki, Greece, GR;(2) Laboratory of Animal Nutrition, Department of Animal Production, Ichthyology, Ecology and Protection of Environment, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, GR-540 06 Thessaloniki, Greece, GR |
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| Abstract: | The objective of this study was to evaluate the effect of adding a natural Rosemary (Rosmarinus officinalis L.) extract to filleted and minced frozen fish and to compare the fat stability of the samples with that of the controls.
Horse mackerel (Trachurus trachurus), a relatively fatty fish, and Mediterranean hake (Merluccius mediterraneus), a low-fat fish, were used. Fat stability evaluation was done by comparing the changes of the malondialdehyde (MDA) content
and the percentage of polyunsaturated fatty acid (PUFAs) degradation that occurred during frozen storage at –18°C for 120
days. Total volatile bases-N (TVB-N) were also measured to assess for quality. The results showed that the natural antioxidant
extract retarded the oxidation process throughout storage. The control samples of both filleted and minced frozen fish of
both species showed a significant reduction (*
P <0.05) of PUFAs until day 50 of storage, while the oxidation was gradual but slower in the treated samples. Fillets and minced
samples of both species treated with antioxidant contained significantly (*
P <0.05) less MDA compared with the controls during storage.
Received: 2 December 1996 |
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| Keywords: | Fish fillets frozen storage Lipid stability Minced fish Natural antioxidants |
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