Antioxidant, antimicrobial and sensorial effects of Rosemary (Rosmarinus officinalis L.) and Sage (Salvia officinalis L.) on Sea bass (Dicentrarchus labrax L.) fillets

In this study, effects of vapor distillate and water phase extract of rosemary and sage leaves on sea bass fillets quality were investigated. For this purpose, effective solution was obtained with equal amounts of these plants, cooled down to room temperature, and applied to fillets. Samples were stored in refrigerated conditions for 13 days. During monitoring period, pH, TVB-N (Total Viable Base-Nitrogen), TBA(Tiobarbutiric acid), color, textural, microbiological and sensorial analyses of samples were done. In the rosemary group, the control sample has reached the consumption limits with the value of 36.35 plus or minus 0.89 (mg TVB-N/100 g) on the 10th day of storage. But with the effect of rosemary extraction, the rosemary group required three more days to reach the spoilage level. In result, sage was determined as more effective for TBA, TVB-N, while rosemary for textural, sensorial and color analysis. For antimicrobial influence, both leaves have positive effectiveness. The control samples of the both groups reached the spoilage limit on the 6th day of the storage period while the extraction groups were still within the consumption limits. No spoilage was observed in rancidity values in both groups.