EFFECTS OF USING ROSEMARY EXTRACT AND ONION JUICE ON OXIDATIVE STABILITY OF SARDINE (SARDINA PILCHARDUS) MINCE.

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. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Quality is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)