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Foods 2012, 1(1), 28-39; doi:10.3390/foods1010028
Article

Effects of Rosemary Oil (Rosmarinus officinalis) on the Shelf-Life of Minced Rainbow Trout (Oncorhynchus mykiss) during Refrigerated Storage

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Received: 12 October 2012; in revised form: 13 November 2012 / Accepted: 28 November 2012 / Published: 4 December 2012
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Abstract: The effects of three concentrations (0.2%, 1% and 3%) of rosemary oil (RO) on the freshness indicators, oxidative stability, fatty acid and biogenic amine (BA) contents of minced rainbow trout muscle (MTM) were investigated after different periods of storage (three and nine days) at 4 ± 1 °C. Moreover, the terpene and sesquiterpene contents in the treated MTM were also measured. RO treatment improves the pH, oxidative stability of the lipids and the FA profile, which resulted in a significant extension of MTM shelf-life. Storage time influenced all freshness indicators, with the exception of yellowness and chroma. Treatment with RO had a positive effect, leading to low BA content, especially putrescine, cadaverine, tyramine and histamine. Differences in BA were also found to be due to storage time, with the exception of spermidine, which was not influenced by time. Moreover, the presence of the terpenoid fraction of RO in MTM improved the quality of this ready-to-cook fish food.
Keywords: rainbow trout; rosemary oil; oxidative stability; fatty acid; biogenic amine; terpene rainbow trout; rosemary oil; oxidative stability; fatty acid; biogenic amine; terpene
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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MDPI and ACS Style

Peiretti, P.G.; Gai, F.; Ortoffi, M.; Aigotti, R.; Medana, C. Effects of Rosemary Oil (Rosmarinus officinalis) on the Shelf-Life of Minced Rainbow Trout (Oncorhynchus mykiss) during Refrigerated Storage. Foods 2012, 1, 28-39.

AMA Style

Peiretti PG, Gai F, Ortoffi M, Aigotti R, Medana C. Effects of Rosemary Oil (Rosmarinus officinalis) on the Shelf-Life of Minced Rainbow Trout (Oncorhynchus mykiss) during Refrigerated Storage. Foods. 2012; 1(1):28-39.

Chicago/Turabian Style

Peiretti, Pier G.; Gai, Francesco; Ortoffi, Marco; Aigotti, Riccardo; Medana, Claudio. 2012. "Effects of Rosemary Oil (Rosmarinus officinalis) on the Shelf-Life of Minced Rainbow Trout (Oncorhynchus mykiss) during Refrigerated Storage." Foods 1, no. 1: 28-39.

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