Abstract
This study focused on the effects of the dose of rosemary extract (Rosmarinus officinalis) on the quality of gilthead seabream. A control diet (basal diet) and four experimental diets (R600, R1200, R1800 and R2400) with 600, 1200, 1800 and 2400 mg kg− 1 of rosemary extract were administered, respectively. The fish were sacrificed and stored on ice at 4 °C for 0, 7, 14 and 21 days. Physical–chemical, microbiological and sensory tests were conducted at each sampling point to determine the degree of deterioration suffered by the gilthead seabream. The differences in water-holding capacity (WHC) and the trends in TBARS, TVBN and TMA observed suggest better preservation with the 600 mg kg− 1 dose. In addition, the Quality Index showed greater freshness in fish fed diets containing rosemary extract, regardless of the dose; shelf-life also increased by one day with all tested doses, as compared to the control group.
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