The effect of Rosmarinus officinalis and Zataria multiflora extracts on the stability of poly unsaturated fatty acids in frozen silver carp minced
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AuthorFahim Dezhban, Yasaman
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AbstractThe purpose of this study, Evaluation the effect of Rosmarinus officinalis and Thymus vulgaris extracts on the stability of poly unsaturated fatty acids in frozen Silver carp minced. Treatments include:Treatment 1 - Control: frozen meat packaged in conventionalTreatment 2: Frozen Silver carp minced+Thyme 300 mg/kg in normal packagingTreatment 3: Frozen Silver carp minced+Rosemary 200 mg/kg in normal packagingTreatment 4: Frozen Silver carp minced+Rosemary compound (100 mg/kg) and Thyme(100 mg/kg) in normal packagingAfter rapid freezing of samples in the spiral freezer by individual quick freezing method, tomaintain the cold temperature (-18) °C were transferred. Sampling and measurements to determine the fatty acid profile of the zero phase beginning in the first month and then every ten days, and 15 days in the second month of the third month after the monthly test.Identifying, defining and measuring the fatty acid profile by gas chromatography was performed. In this study, levels of both saturated and unsaturated fatty acids in threeexperimental and one control were identified as follows:A: saturated fatty acids: Meristic C14: 0/Palmitic C16: 0/Hepta decaenoic C17: 0/Stearic C18: 0/Arashidic C20: 0/B:Mono unsaturated fatty acids: palmitoleic C16: 1-W7/Oleic C18: 1-W9/Gadoleic C20:1-W9C:Poly unsaturated fatty acids: Linoleic C18: 2-W6/α-Linolenic C18: 3-W3D:High unsaturated fatty acids: Arachidonic C20: 4-W6 Eicosapentaenoic acid C20: 5-EPA/W3 Docosahexaenoic C22: 6-DHA/W3Results of this study was to determine, Thyme and rosemary extracts containing silver carpminced stored in freezing conditions, Stability of different types of fatty acids, monounsaturatedfatty acids, poly-unsaturated fatty acids, omega-3 and omega-6 fatty acids are. So that none of the fatty acids measured were not significant 100% increase or decrease,While changes in the fatty acid oxidation during storage time is minimized. The resultsobtained from the fatty acid profiles and indicators of their and statistical tests show that treatment with rosemary extract More stable during storage (-18) ° C In comparison with the control and other treatments are shown; And at relatively low compared to othertreatments and control samples oleic acid and linoleic acid, palmitic more.According to studies,in Silver carp minced that containing rosemary extract, end of the storage period of six months. Were usable, so even rosemary extract the shelf-lifeexamples to increase more than six months.
Publisher or UniversityIslamic Azad University, Science and Research Branch, Tehran, Fisheries