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Effect of Salvia officinalis L. extract on chemical, microbial, sensory and shelf life of rainbow trout fillet

Food Science and Biotechnology 2019년 28권 5호 p.1499 ~ 1506
 ( Mehdizadeh Tooraj ) - Urmia University Faculty of Veterinary Medicine Department of Food Hygiene and Quality Control

 ( Tajik Hossein ) - Urmia University Faculty of Veterinary Medicine Department of Food Hygiene and Quality Control
 ( Jafarie Sima ) - Urmia University Faculty of Veterinary Medicine Department of Food Hygiene and Quality Control
 ( Kaboudari Ata ) - Urmia University Faculty of Veterinary Medicine Department of Food Hygiene and Quality Control

Abstract


The present study aimed at extending shelf life of rainbow trout fillet. Fish and seafoods are the most valuable nutrients, however, high levels of moisture, free amino acids, unsaturated fatty acids, and the content of nutrients make them to be categorized as spoilable and unstable foods. The objective of this research was to study of the shelf life of rainbow trout fillets using Salvia officinalis L. extract. Chemical and microbial analyses were performed on treatments. The usage of hydro-ethanol extract of S. officinalis L. significantly decreased microbial growth in fish fillet and there were significant differences among concentrations of the extract (p?≤?0.05). The presence of extract of S. officinalis L. resulted in an inhibitory effect on the formation of TVB-N and FFA in comparison with the control group at all analytical times. In conclusion, the shelf life of fish fillets was increased noticeably using extract at 4?±?1 °C.

키워드

Salvia officinalis L.; Extract; Rainbow trout fillet; Shelf life
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