Increasing Shelf Life of Sous-Vide Cooked Rainbow Trout by Natural Antioxidant Effective Rosemary: Basic Quality Criteria
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 analyz...
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Fisheries Research Institute, Eğirdir
2017-08-01
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doaj-355f92d76544444ea8d5ab9756b49e502021-05-06T08:12:40ZengFisheries Research Institute, EğirdirJournal of Limnology and Freshwater Fisheries Research2149-44282017-08-0132697710.17216/limnofish.318327779Increasing Shelf Life of Sous-Vide Cooked Rainbow Trout by Natural Antioxidant Effective Rosemary: Basic Quality CriteriaSoner Çetinkaya0Şengül BilginÖmer Osman ErtanEğirdir Fisheries Research Institute, Isparta, TurkeyIn 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.https://dergipark.org.tr/tr/pub/limnofish/issue/30923/318327tvb-ntbarssensorial assessmentchilled storagespoilagetvb-ntbarsduyusal değerlendirmesoğuk depolamabozulma |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Soner Çetinkaya Şengül Bilgin Ömer Osman Ertan |
spellingShingle |
Soner Çetinkaya Şengül Bilgin Ömer Osman Ertan Increasing Shelf Life of Sous-Vide Cooked Rainbow Trout by Natural Antioxidant Effective Rosemary: Basic Quality Criteria Journal of Limnology and Freshwater Fisheries Research tvb-n tbars sensorial assessment chilled storage spoilage tvb-n tbars duyusal değerlendirme soğuk depolama bozulma |
author_facet |
Soner Çetinkaya Şengül Bilgin Ömer Osman Ertan |
author_sort |
Soner Çetinkaya |
title |
Increasing Shelf Life of Sous-Vide Cooked Rainbow Trout by Natural Antioxidant Effective Rosemary: Basic Quality Criteria |
title_short |
Increasing Shelf Life of Sous-Vide Cooked Rainbow Trout by Natural Antioxidant Effective Rosemary: Basic Quality Criteria |
title_full |
Increasing Shelf Life of Sous-Vide Cooked Rainbow Trout by Natural Antioxidant Effective Rosemary: Basic Quality Criteria |
title_fullStr |
Increasing Shelf Life of Sous-Vide Cooked Rainbow Trout by Natural Antioxidant Effective Rosemary: Basic Quality Criteria |
title_full_unstemmed |
Increasing Shelf Life of Sous-Vide Cooked Rainbow Trout by Natural Antioxidant Effective Rosemary: Basic Quality Criteria |
title_sort |
increasing shelf life of sous-vide cooked rainbow trout by natural antioxidant effective rosemary: basic quality criteria |
publisher |
Fisheries Research Institute, Eğirdir |
series |
Journal of Limnology and Freshwater Fisheries Research |
issn |
2149-4428 |
publishDate |
2017-08-01 |
description |
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. |
topic |
tvb-n tbars sensorial assessment chilled storage spoilage tvb-n tbars duyusal değerlendirme soğuk depolama bozulma |
url |
https://dergipark.org.tr/tr/pub/limnofish/issue/30923/318327 |
work_keys_str_mv |
AT sonercetinkaya increasingshelflifeofsousvidecookedrainbowtroutbynaturalantioxidanteffectiverosemarybasicqualitycriteria AT sengulbilgin increasingshelflifeofsousvidecookedrainbowtroutbynaturalantioxidanteffectiverosemarybasicqualitycriteria AT omerosmanertan increasingshelflifeofsousvidecookedrainbowtroutbynaturalantioxidanteffectiverosemarybasicqualitycriteria |
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