Antioxidant effect of rosemary extract and BHT on the quality of coated fried Escolar (Lipidocybium flavobrunium) fish fillets during frozen storage

Antioxidant effect of rosemary extract and BHT on the quality of coated fried Escolar (Lipidocybium flavobrunium) fish fillets during frozen storage

This study was carried out to investigate the effect of Rosemary extract (RE) and Butyrate hydroxyl toluene (BHT) on the quality of fried Escolar (Lipidocybium flavobrunium) fish fillets during frozen storage. Escolar fish fillets were treated with RE 0.1%, 0.2%, 0.3% and BHT 0.1% then stored at -18...

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Veröffentlicht in:International food research journal 2017-04, Vol.24 (2), p.525
Hauptverfasser: Sarabi, M, Keramat, J, Kadivar, M
Format: Artikel
Sprache:eng
Schlagworte:
Antioxidants
Coating effects
Fatty acids
Fillets
Fish
Food science
Freezing
Lipids
Oils & fats
Oxidation
Polyethylene
Quality
Rosemary
Studies
Vegetable oils
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Zusammenfassung:This study was carried out to investigate the effect of Rosemary extract (RE) and Butyrate hydroxyl toluene (BHT) on the quality of fried Escolar (Lipidocybium flavobrunium) fish fillets during frozen storage. Escolar fish fillets were treated with RE 0.1%, 0.2%, 0.3% and BHT 0.1% then stored at -18°C up to 5 months. Then chemical tests including Peroxide value (PV), Thio-barbituric acid (TBA), Tri-methylamine-nitrogen (TMA-N), Total volatile base-nitrogen (TVB-N), Totox and acid value, were done to evaluate the preservative effect of RE and BHT during storage. The PV, TBA and Totox increased in all treatments due to lipid oxidation. The results showed that TMA-N, TVB-N, value of RE and BHT treated samples were significantly lower than those of the control samples (P
ISSN:1985-4668
2231-7546