Comparison the Effect of Thyme, Onion and Ziziphora clinopodiodes Extracts on Shelf-life of Rainbow Trout (Oncorhynchus mykiss)

Document Type : Research Article

Authors

Mahdi Zolfaghari

Bahareh Shabanpour

Sanaz Fallahzadeh

Gorgan Agricultural Sciences and Natural Resources-Faculty of Fisheries and Environment-Aquatic Processing Department

https://doi.org/10.22067/ifstrj.v6i2.7821

Abstract

Nowadays, using natural preservatives than synthetic ones is increasing. The present study was aimed to compare the effect of thyme (Zataria multiflora Boiss), onion (Allium cepa) and Ziziphora clinopodioides extracts on shelf-life extending of rainbow trout (Oncorhynchus mykiss) salted, vacuum packaged fillet, kept at 4°C. For this purpose fish filets were kept in 4 treatment: salted in brine 10% and vacuum packaged (V), V treatment with 1% thyme extract (T), V treatment with 1% Ziziphora clinopodioides extract (Z) and V treatment with 4% onion treatment (O) during 20 days at 4°C and were assessed by the changes of free fatty acid (FFA), tiobarbitoric acid (TBA), total volatile nitrogenic basic (TVB-N), total microbial viable count (TVC) and sensory assessments in 3 days ferequencies. In general the results showed that the value of FFA, TVB-N, TBA indices and TVC in investigated treatments was V> O> Z ≤ T during storage period (p

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