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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60076658:12520/19:43899092 RIV/00027022:_____/20:889

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40103 - Fishery

Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2019

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Aquaculture International

ISSN

0967-6120

e-ISSN

—

Svazek periodika

27

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

15

Strana od-do

833-847

Kód UT WoS článku

000466854000015

EID výsledku v databázi Scopus

2-s2.0-85064241973