Improved conservation of gilthead seabream (Sparus aurata) in ice storage. The influence of doses of rosemary extract added to feed

This study focused on the effects of the dose of rosemary extract (Rosmarinus officinalis) on the quality of gilthead seabream. A control diet (basal diet) and four experimental diets (R600, R1200, R1800 and R2400) with 600, 1200, 1800 and 2400mgkg−1 of rosemary extract were administered, respectively. The fish were sacrificed and stored on ice at 4°C for 0, 7, 14 and 21days. Physical–chemical, microbiological and sensory tests were conducted at each sampling point to determine the degree of deterioration suffered by the gilthead seabream. The differences in water-holding capacity (WHC) and the trends in TBARS, TVBN and TMA observed suggest better preservation with the 600mgkg−1 dose. In addition, the Quality Index showed greater freshness in fish fed diets containing rosemary extract, regardless of the dose; shelf-life also increased by one day with all tested doses, as compared to the control group. •Fish feeds were supplemented with different doses of rosemary extract.•The effects on postmortem quality during storage on ice were assessed.•WHC, TBARS, TVBN and TMA suggest better preservation with 600 mg kg-1 dose.•Fish fed diets with rosemary extract had greater freshness, regardless of the dose.