Effects of Rosemary Oil (Rosmarinus officinalis) On The Shelf-Life of Minced Rainbow Trout (Oncorhynchus mykiss) during Refrigerated Storage

Foods

Pier Giorgio Peiretti²  Francesco Gai²  Marco Ortoffi²  Riccardo Aigotti¹ 

[1] Department of Molecular Biotechnology and Health Sciences, University of Torino, Via P. Giuria, 5, 10125 Torino, Italy; E-Mails:;Institute of Science of Food Production, National Research Council, Via L. da Vinci, 44, 10095 Grugliasco, Italy; E-Mails:

关键词: rainbow trout;    rosemary oil;    oxidative stability;    fatty acid;    biogenic amine;    terpene;   

DOI  :  10.3390/foods1010028

来源: mdpi

【 摘 要 】

The effects of three concentrations (0.2%, 1% and 3%) of rosemary oil (RO) on the freshness indicators, oxidative stability, fatty acid and biogenic amine (BA) contents of minced rainbow trout muscle (MTM) were investigated after different periods of storage (three and nine days) at 4 ± 1 °C. Moreover, the terpene and sesquiterpene contents in the treated MTM were also measured. RO treatment improves the pH, oxidative stability of the lipids and the FA profile, which resulted in a significant extension of MTM shelf-life. Storage time influenced all freshness indicators, with the exception of yellowness and chroma. Treatment with RO had a positive effect, leading to low BA content, especially putrescine, cadaverine, tyramine and histamine. Differences in BA were also found to be due to storage time, with the exception of spermidine, which was not influenced by time. Moreover, the presence of the terpenoid fraction of RO in MTM improved the quality of this ready-to-cook fish food.

【 授权许可】

CC BY   
© 2012 by the authors; licensee MDPI, Basel, Switzerland.