Influence of rosemary extract (Rosmarinus officinalis) Inolens to extend the shelf life of vacuum-packed rainbow trout (Oncorhynchus mykiss) fillets stored under refrigerated conditions

被引：14

作者：

Linhartova, Zuzana ^{[1
]}

Lunda, Roman ^{[1
]}

Dvorak, Petr ^{[1
]}

Barta, Jan ^{[2
]}

Bartova, Veronika ^{[2
]}

Kadlec, Jaromir ^{[3
]}

Samkova, Eva ^{[3
]}

Bedrnicek, Jan ^{[3
]}

Pesek, Milan ^{[4
]}

Laknerova, Ivan ^{[5
]}

Mozina, Sonja Smole ^{[6
]}

Smetana, Pavel ^{[3
]}

Mraz, Jan ^{[1
]}

机构：

[1] Univ South Bohemia Ceske Budejovice, Fac Fisheries & Protect Waters, South Bohemian Res Ctr Aquaculture & Biodivers Hy, Inst Aquaculture & Protect Waters, Sadkach 1780, Ceske Budejovice 37005, Czech Republic

[2] Univ South Bohemia Ceske Budejovice, Fac Agr, Dept Plant Prod, Studentski 1668, Ceske Budejovice 37005, Czech Republic

[3] Univ South Bohemia Ceske Budejovice, Fac Agr, Dept Food Biotechnol & Agr Prod Qual, Studentski 1668, Ceske Budejovice 37005, Czech Republic

[4] Univ South Bohemia Ceske Budejovice, Fac Educ, Dept Hlth Educ, Ceske Budejovice, Czech Republic

[5] Food Res Inst Prague, Radiova 1285-7, Hostivar Praha 10200 10, Czech Republic

[6] Univ Ljubljana, Biotech Fac, Dept Food Sci & Technol, Jamnikarjeva 101, Ljubljana 1000, Slovenia

来源：

AQUACULTURE INTERNATIONAL | 2019年 / 27卷 / 03期

关键词：

Antioxidant; Fish flesh; Lipid oxidation; Microbiological analyses; Sensory attributes; ESSENTIAL OILS; ANTIOXIDANT ACTIVITY; QUALITY; PLANT; FISH; STABILITY; FRESH; FOOD; COMPONENTS; OREGANO;

D O I：

10.1007/s10499-019-00369-3

中图分类号：

S9 [水产、渔业];

学科分类号：

0908 ;

摘要：

The effects of three concentrations (0.5, 1.0 and 2%) of rosemary extract Inolens 4 and control (without additive) on microbiological quality, sensory attributes, colour parameters and oxidative stability of rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage after different periods (0, 3, 6, 10 and 14 days) were investigated. Microbial communities grew to between 1.93 and 2.29 colony-forming units per gramme (log CFU g(-1)), 5.10 and 5.27, 5.12 and 5.80 and 6.34 and 7.66 log CFU g(-1) after 0, 6, 8 and 10 days of storage, respectively, and fillets treated with Inolens 0.5 showed the lowest total viable counts among all analysed groups. Also, sensory analyses showed that Inolens 0.5 achieved best scores in all sensory attributes of cooked flesh. Evaluation of lipid oxidation parameters proved that treatment with Inolens 4 had a positive effect, leading to delay oxidation processes in flesh.

引用

页码：833 / 847

页数：15

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