ROSEMARY OIL WITH DECONTAMINATION OF HORSE MACKEREL (TRACHURUS TRACHURUS L. 1758) AND DETECTION OF SHELF LIFE
Keywords:
Horse Mackerel, rosemary, quality changes, shelf lifeAbstract
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.
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