Influence of rosemary extract (Rosmarinus officinalis) Inolens to extend the shelf life of vacuum-packed rainbow trout (Oncorhynchus mykiss) fillets stored under refrigerated conditions

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F19%3A43899092" target="_blank" >RIV/60076658:12220/19:43899092 - isvavai.cz</a>
Alternative codes found
RIV/60076658:12520/19:43899092 RIV/00027022:_____/20:889
Result on the web
<a href="https://link.springer.com/article/10.1007/s10499-019-00369-3" target="_blank" >https://link.springer.com/article/10.1007/s10499-019-00369-3</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s10499-019-00369-3" target="_blank" >10.1007/s10499-019-00369-3</a>

Result language
angličtina
Original language name
Influence of rosemary extract (Rosmarinus officinalis) Inolens to extend the shelf life of vacuum-packed rainbow trout (Oncorhynchus mykiss) fillets stored under refrigerated conditions
Original language description
The effects of three concentrations (0.5, 1.0 and 2%) of rosemary extract Inolens 4 and control (without additive) on microbiological quality, sensory attributes, colour parameters and oxidative stability of rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage after different periods (0, 3, 6, 10 and 14 days) were investigated. Microbial communities grew to between 1.93 and 2.29 colony-forming units per gramme (log CFU g(-1)), 5.10 and 5.27, 5.12 and 5.80 and 6.34 and 7.66 log CFU g(-1) after 0, 6, 8 and 10 days of storage, respectively, and fillets treated with Inolens 0.5 showed the lowest total viable counts among all analysed groups. Also, sensory analyses showed that Inolens 0.5 achieved best scores in all sensory attributes of cooked flesh. Evaluation of lipid oxidation parameters proved that treatment with Inolens 4 had a positive effect, leading to delay oxidation processes in flesh.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40103 - Fishery

Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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