Effect of the Icing with Rosemary Extract on the Oxidative Stability and Biogenic Amine Formation in Sardine (Sardinella aurita) During Chilled Storage

Abstract

The effect of icing with the rosemary extract on the quality and safety of sardines (Sardinella aurita) was assessed through the chemical, sensory and microbiological methods. The sensory acceptability limit was 12 days for sardine stored in traditional ice and 15 days for sardine stored in ice prepared from rosemary extract solution. There were no significant differences between sardine stored in ice with both 0.05% and 0.1% rosemary extract in terms of sensory acceptability. Storage of sardine in ice containing rosemary extract improved the sensory and some of the chemical quality parameters as compared with the traditional icing, which resulted in a significant extension in the shelf life of sardine. Eleven biogenic amines were determined for food quality and safety. Icing containing rosemary extract had a positive effect, causing low biogenic amine content, especially histamine and putrescine. Histamine content of sardine also increased rapidly with time when the number of bacteria reached above 106 cell/g, which is a good correlation between histamine content and number of bacteria. Consequently, the application of ice containing rosemary extract improved the quality and safety of sardine, which can be explored by the food industry.