Rosemary (Rosmarinus officinalis) as a Preservative Agent in Canned Bonito (Sarda sarda)

Authors : Aysun GARGACI KINAY, Hünkar Avni DUYAR

Pages : 406-415

Doi:10.33714/masteb.1001401

View : 55 | Download : 9

Publication Date : 2021-12-29

Article Type : Research Paper

Abstract :This study was conducted to determine the shelf life and quality of traditional canned fish made from bonito insert ignore into journalissuearticles values( Sarda sarda ); fish. The effect of the rosemary plant on some quality parameters and storage time of bonito fish with tomato sauce stored for 510 days at room temperature was determined by sensory, physical, chemical and microbiological freshness control methods. Nutrient composition analyses were performed in bonito fish before the canning process. Crude protein, crude oil, moisture and crude ash values were found to be, 23.125±1.062%, 2.783±0.339%, 72.717±0.652% and 1.150±0.212%, respectively. The amount of carbohydrates was determined as 0.275 g/100 g, the amount of energy was determined as 157.43 kcal/100 g. During storage, the total amount of volatile basic nitrogen insert ignore into journalissuearticles values(TVB-N);, the number of thiobarbituric acid insert ignore into journalissuearticles values(TBA);, pH, water activity insert ignore into journalissuearticles values(aw);, the total number of aerobic mesophilic bacteria insert ignore into journalissuearticles values(TAMB);, the total number of yeast and mold insert ignore into journalissuearticles values(TYM); were calculated. When TBA, pH, aw and microbiological analyzes were evaluated, both groups did not exceed the consumption limit values during the storage period. But in the research, the antioxidant effect of rosemary was clearly seen.
Keywords : Bonito, Canning, Rosemary, Shelf life

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