Abstract
The effect of adding 0.05% natural herb extracts obtained from rosemary (Rosmarinus officinalis), thyme (Thymbra spicata), and basil (Ocimum basilicum L.) on mackerel balls during 10 months of frozen storage (-18oC) were investigated concerning sensory (raw and cooked), biochemical (PV- peroxide value, FFA- free fatty acids, TVB-N -total volatile basic nitrogen, TBA- thiobarbituric acid and pH) and microbiological analyses (TVC- total viable count). The results indicated that the total phenolic compounds of plant extracts were determined as 38.13 mg GAE/g, 81.85 mg GAE/g, and 21.08 mg GAE/g for thyme, rosemary, and basil, respectively. The shelf life of raw fish balls was found as eight months for the control and basil groups and ten months for rosemary and thyme groups. 0.05% basil extract gave the fishball an intense taste and odor and a bitter taste. TVB-N, TBA, FFA, PV, and pH values remained lower than the acceptability limits during the storage period in all groups. The plant extracts, especially rosemary and thyme, were effective for inhibiting bacterial growth and the values of biochemical parameters. Therefore, it was concluded that natural extracts could be added to fish products as an antioxidant to prolong the shelf life of fish.
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call