Comparison of effect of Zataria multiflora and Rosemarinus officinalis extracts on quality of minced frozen silver carp

The aim of the this study was to have a comparison between Zataria multiflora and Rosemarinus officinalis extractson quality of minced frozen silver carp preserved in cold storage temperature -۱۸°C for six months. In this research, one control and three treatments of minced silver carp were prepared as Tr۱ (+ Zataria), Tr۲ (+Rosemary) and Tr۳ (mixed with Rosemary and Zataria) all in normal packaging. After quick freezing of samples in the spiral freezer they were preserved in cold storage temperature -۱۸°C for six months. In this period, the changes of Peroxide Value, Total Volatile Nitrogen, Tio Barbituric Acid and Free Fatty Acids in all treatments were measured based ona predetermined schedule. The results of this investigation showed a significant effect of anti-oxidant inall treatments (p<.۰۵) and it was concluded that Rosemary containing anti-oxidants maintains the best quality after six months of cold storage and corruption indices are not exceeded. Analysis of Peroxide Value, Total Volatile Nitrogen, Tio Barbituric Acid and Free Fatty Acids in different treatments during six months of reservation in freezing under the temperature of -۱۸°C showed that the obtained results to the end of the reservation period for all treatments has increased and treatment containing Rosemary, with Peroxide Value ۶.۸۳±۰.۳۵meq.۱۰۰۰g-۱, Tio Barbituric Acid ۲.۱±۰.۱mgMAL.kg-۱ and Total Volatile Nitrogen with ۱۹.۱۶±۰.۲۸mg.۱۰۰g -۱ had the best quality of preservation compared with other treatments during the preservation period. Therefore, based on these results and statistical analyses, the effect of anti-oxidant and time in all treatments is significant (p<.۰۵) and the treatments containing Rosemary had the best quality preservation status in -۱۸°C and did not surpass perishing criteria during this period.

کلیدواژه ها:

Extract ، Zataria multiflora ، Rosemarinus officinalis ، Freezing ، Quality ، silvercarp