| Summary: | In the study, the rosemary was applied as a natural antioxidant
after grinding. Dust ground rosemary were applied on the fillet surface
(0.1% percent of the fillets weight), and then were packaged with
the vacuum and sous-vide processed. Every five days, chemical
composition, pH, TVB-N, TBARS analyzes and sensorial assessment was carried out
until the spoilage. The ash, moisture, protein, and lipid content of raw
rainbow trout was 1.63±0.11%, 78.36±0.18%, 16.49±0.20%, and 3.37±0.30%,
respectively. The pH value raw fish was 6.29±0.01. TVB-N values were determined
between 12.86±0.15 and 21.94±0.29 mg/100g. in RAG. The highest TBARS value was
determined as 0.80±0.03 in RAG. Odor parameter was effective to deteriorate the
decision of panelists for all the samples The vacuum packaged fresh fish (VFF)
was spoiled in the 10th days while, the rosemary untreated group (RUG) was
spoiled in the 40th days, and rosemary applied group (RAG) was spoiled in the
45th days. With the rosemary treatment, the shelf life and acceptability
of the samples was extended to at least 5 days. Also, applied rosemary as the
natural antioxidant had no negative effects with regard to sensory and
nutritional criteria.
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