Increasing Shelf Life of Sous-Vide Cooked Rainbow Trout by Natural Antioxidant Effective Rosemary: Basic Quality Criteria

• Main Authors: Soner Çetinkaya, Şengül Bilgin, Ömer Osman Ertan
• Format: Article
• Language: English
• Published: Fisheries Research Institute, Eğirdir 2017-08-01
• Series: Journal of Limnology and Freshwater Fisheries Research
• Subjects: tvb-n; tbars; sensorial assessment; chilled storage; spoilage; duyusal değerlendirme; soğuk depolama; bozulma
• Online Access: https://dergipark.org.tr/tr/pub/limnofish/issue/30923/318327

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.