Rosemary Oil with Decontamination of Horse Mackerel (Trachurus Trachurus L. 1758) and Detection of Shelf Life

O. P. CAN1, S. SAHIN2 and H. YALCIN3
1 University of Cumhuriyet, Department of Food Engineering, Faculty of Engineering, 58140 Sivas, Turkey
2 University of Cumhuriyet, Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, 58140 Sivas, Turkey
3 University of Mehmet Akif Ersoy, Department of Food Hygiene and Technology, Faculty of Veterinary Medecine, 15030 Burdur, Turkey


CAN, O. P., S. SAHIN and H. YALCIN, 2014. Rosemary oil with decontamination of Horse Mackerel (Trachurus trachurus L 1758) and detection of shelf life. Bulg. J. Agric. Sci., 20: 1054-1060


This study was performed to examine the effect of decontamination with rosemary oil on the shelf life changes of the horse mackerel (Trachurus trachurus L. 1758). The samples were divided into three groups as control (C), application with 0.5% rosemary oil (A) and application with 1% rosemary oil (B) and storage at +4°C, day 21. Regarding with microbiological, chemical and sensory quality changes, the samples were examined on 0, 3rd, 6th, 9th, 12th, 15th, 18th and 21st days. Total mesophilic aerobic bacteria count reached 6.1 log10 cfu/g at samples of group A on 15th day, while 4.4 log10 cfu/g samples of group B on 21st day. Rosemary oil groups (0.5%-1%) had more shelf life than control, microbiologically. According to chemical analyses results, the application of 0.5% and 1% of rosemary oil has an effect on control of lipid oxidation. Panelists preferred 0.5% rosemary oil (Group A) with regard to sensory quality changes. As a result; rosemary oil (1%) has significant effect on the protection from deterioration of horse mackerels stored at +4°C until 21 days.

Key words: Horse Mackerel, rosemary, quality changes, shelf life
Note: This study was a poster presentation at the 11th Food Congress, October 10-12, 2012 in Hatay, Turkey.

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