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Effects of using rosemary extract and onion juice on oxidative stability of sardine (Sardina pilchardus) mince

Serdaroglu, M., Felekoglu, E.
Journal of food quality 2005 v.28 no.2 pp. 109-120
sardines, Sardina pilchardus, minced fish, rosemary, onions, plant extracts, food additives, food processing quality, food storage, frozen storage, storage time, shelf life, proximate composition, lipid peroxidation, thiobarbituric acid-reactive substances, peroxide value, free fatty acids, fatty acid composition, Turkey (country)
Sardine (Sardina pilchardus) mince was treated with rosemary extract (RE-300 ppm) and onion juice (OJ-1 mL/100 g) then stored at -20C for 5 months. Proximate composition, thiobarbutiric acid (TBA), free fatty acids (FFA) and peroxide value (PV) were determined on 0 and 15 days and 1, 2, 3, 4 and 5 months of storage. Fatty acid composition was also determined on 0 and 5 months of frozen storage. TBA, PV and FFA levels increased on all experimental groups due to the lipid oxidation. RE showed antioxidative effect on sardine mince during frozen storage as indicated by TBA, PV and FFA levels. Oxidation was delayed for 3 months by OJ treatment. At the end of 5 months' storage, the TBA values in OJ treatment and control (C) treatment were out of consumable limits. After frozen storage of 5 months polyunsaturated fatty acid level decreased and saturated fatty acid level increased in the control treatment. No significant change was observed in fatty acid composition in samples of RE and OJ treatments.