Volume 5, Issue 1 (ُSummer 2015)                   J. Aqua. Eco 2015, 5(1): 126-121 | Back to browse issues page

XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Soheilnaghshi P, Ershad Langroudi H, Koochakian Saboor A. Effective of rosemary extract on lipid quality of silver carp (Hypophthalmichthys molitrix) during ice storage. J. Aqua. Eco 2015; 5 (1) :126-121
URL: http://jae.hormozgan.ac.ir/article-1-235-en.html
Abstract:   (9139 Views)
The objective of study was to determine the effects of added rosemary extract on increasing shelf-life and quality of meat in silver carp during ice storage. Fishes dipped in a solution prepared of rosemary extract (200 and 600 ppm) for 90 minutes and then were icing. Chemical and Enzymatic index includes total volatile basic nitrogen, thiobarbituric acid, peroxide value were measured and compared with control treatment at the beginning of the experiment, and again on days 4,8,12 and 16 of ice storage with 3 replicates. Based on results in all of treatments by passing time, rosemary extract significantly (p<0/05) delayed lipid oxidation in treated samples. Best effects on fish quality were seen in 600 ppm rosemary extract, so that was remained within standard range in the end of the period.
Full-Text [PDF 396 kb]   (2607 Downloads)    
Type of Study: Short document | Subject: Special
Published: 2015/07/3

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

© 2025 All Rights Reserved | Journal of Aquatic Ecology

Designed & Developed by : Yektaweb

Creative Commons License
This work is licensed under a Creative Commons — Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)