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roomiani, laleh, ghaeni, mansoreh, moarref, mahsa, Fallahi, Roxana, Lakzaie, Farahnaz. (1397). The effects of Rosmarinus officinalis essential oil on the quality changes and fatty acids of Ctenopharyngodon idella. سامانه مدیریت نشریات علمی, 18(1), 95-109. doi: 10.22092/ijfs.2018.117437
laleh roomiani; mansoreh ghaeni; mahsa moarref; Roxana Fallahi; Farahnaz Lakzaie. "The effects of Rosmarinus officinalis essential oil on the quality changes and fatty acids of Ctenopharyngodon idella". سامانه مدیریت نشریات علمی, 18, 1, 1397, 95-109. doi: 10.22092/ijfs.2018.117437
roomiani, laleh, ghaeni, mansoreh, moarref, mahsa, Fallahi, Roxana, Lakzaie, Farahnaz. (1397). 'The effects of Rosmarinus officinalis essential oil on the quality changes and fatty acids of Ctenopharyngodon idella', سامانه مدیریت نشریات علمی, 18(1), pp. 95-109. doi: 10.22092/ijfs.2018.117437
roomiani, laleh, ghaeni, mansoreh, moarref, mahsa, Fallahi, Roxana, Lakzaie, Farahnaz. The effects of Rosmarinus officinalis essential oil on the quality changes and fatty acids of Ctenopharyngodon idella. سامانه مدیریت نشریات علمی, 1397; 18(1): 95-109. doi: 10.22092/ijfs.2018.117437

The effects of Rosmarinus officinalis essential oil on the quality changes and fatty acids of Ctenopharyngodon idella

Iranian Journal of Fisheries Sciences
مقاله 8، دوره 18، شماره 1، بهار 2019، صفحه 95-109  XML اصل مقاله (381.93 K)
نوع مقاله: Research Paper
شناسه دیجیتال (DOI): 10.22092/ijfs.2018.117437
نویسندگان
laleh roomiani email 1؛ mansoreh ghaeni2؛ mahsa moarref؛ Roxana Fallahi3؛ Farahnaz Lakzaie3
1university
2islamic azad university
3Iranian Fisheries Science Research Institute, Tehran, Iran
چکیده
The effects of the use of essential oil of Rosmarinus officinalis on the chemical quality and fatty acids of fish fillets of Ctenopharyngodon idella were investigated during frozen storage at -18 ºC for 6 months. Fish fillets were divided into three groups the control (C) without rosemary essential, the second group with 0.2 % rosemary essential oil (A) and the third with 0.4 % rosemary essential oil (B). According to compositional analysis of the rosemary essential oil by GC-MS, the α-pinene (31.91%) and 1, 8- cineol (14.66%) were the predominant components. Results showed that there were no significant differences of protein in group C and A, but were between A and B (P< 0.05). A significant decrease in lipid was obtained throughout between groups during storage (P< 0.05). There were no significant differences of pH between three groups at storage periods (P> 0.05). Effect of rosemary essential oil showed that the least change fatty acids were on polyunsaturated fatty acids (PUFA), monounsaturated fatty acids (MUFA) and saturated fatty acids (SFA), respectively. Microbial results showed TVC content of fillets fish did not exceed the limit during storage period for A and B Groups (< 7 log CFU/g). Rosemary essential oil with 0.2% and 0.4 % was effective in controlling the chemical compositions and fatty acids, but sensory attributes reveals a decreasing trend in the attributes like color, odour, taste, firmness and general acceptance for two groups (P< 0.05), but group A indicated better scores than Group B at the end of the storage period.
کلیدواژه‌ها
Ctenopharyngodon idella؛ Rosmarinus officinalis essential oil؛ Chemical compositions؛ Fatty acids
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