Study on effect of Rosmarinus officinalis and Zataria multiflora extracts on the stability of fatty acids in frozen silver carp minced
In this study, the effect of Rosemary and Zataria extracts on three different treatments in frozen Silver carp minced were studied in normal packaging. Therefore, a control and three treatments were defined: Treatment 1 - Control: frozen meat packaged in conventional Treatment 2: Frozen Silver carp minced + Zataria 300mg/kg in normal packaging Treatment 3: Frozen Silver carp minced + Rosemary 200mg/kg in normal packaging Treatment 4: Frozen Silver carp minced + Rosemary compound (100mg/kg) and Zataria (100mg/kg) in normal packaging After quick freezing of samples in the spiral freezer by individual quick freezing method, to maintain the cold temperature (-18)°C were transferred. For six month, Sampling and measurements to determine the fatty acid profile of the zero phase beginning in the first month and then every ten days, and 15 days in the second month of the third month after the monthly test. Identifying, defining and measuring the fatty acid profile by gas chromatography was performed. In this study, levels of both saturated and unsaturated fatty acids in three experimental and one control were identified as follows: A: SFA: (Saturated Fatty Acid): Meristic C14: 0/ Palmitic C16: 0 /Hepta decaenoic C17: 0 / Stearic C18: 0 / Arashidic C20: 0 B: (MUFA Mono Unsaturated Fatty Acid): Palmitoleic C16: 1-W7 / Oleic C18: 1-W9 /Gadoleic C20: 1 - W9 C: (PUFA Poly Unsaturated Fatty Acid): Linoleic C18: 2-W6 /α-Linolenic C18:3-W3 D: (HUFA High Unsaturated Fatty Acid): Arachidonic C20: 4 - W6 Eicosa panta enoic acid C20: 5- EPA/W3 Docosa hexa enoic acid C22: 6-DHA/W3. Results of this study was to determine keep frozen fish meat containing extracts of Zataria and Rosemary in freezing conditions, stability of different types of fatty acids, mono unsaturated fatty acids, poly unsaturated fatty acids, high unsaturated fatty acids, So that none of the fatty acids measured, were not observed increase or decrease Changes over time while maintaining the oxidation of fatty acids is minimized. The results obtained from the profile of fatty acids and their related indices and statistical tests show the treatment contains Rosemary extract show greater stability than thyme during storage (- 18)°C. According to studies, Frozen minced fish meat treated with extracts of Rosemary, was used until the end of the storage period.
| Main Authors: | , , , , , , |
|---|---|
| Format: | Journal Contribution biblioteca |
| Language: | other |
| Published: |
2013
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| Subjects: | Rosmarinus officinalis, Zataria multiflora, Silver carp, Medicine plant, Fatty acids, Processing, Antioxidants, |
| Online Access: | http://hdl.handle.net/1834/10670 |
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| Summary: | In this study, the effect of Rosemary and Zataria extracts on three different treatments in frozen
Silver carp minced were studied in normal packaging. Therefore, a control and three treatments were
defined:
Treatment 1 - Control: frozen meat packaged in conventional
Treatment 2: Frozen Silver carp minced + Zataria 300mg/kg in normal packaging
Treatment 3: Frozen Silver carp minced + Rosemary 200mg/kg in normal packaging
Treatment 4: Frozen Silver carp minced + Rosemary compound (100mg/kg) and Zataria (100mg/kg)
in normal packaging
After quick freezing of samples in the spiral freezer by individual quick freezing method, to maintain
the cold temperature (-18)°C were transferred. For six month, Sampling and measurements to
determine the fatty acid profile of the zero phase beginning in the first month and then every ten days,
and 15 days in the second month of the third month after the monthly test. Identifying, defining and
measuring the fatty acid profile by gas chromatography was performed. In this study, levels of both
saturated and unsaturated fatty acids in three experimental and one control were identified as follows:
A: SFA: (Saturated Fatty Acid): Meristic C14: 0/ Palmitic C16: 0 /Hepta decaenoic C17: 0 / Stearic
C18: 0 / Arashidic C20: 0
B: (MUFA Mono Unsaturated Fatty Acid): Palmitoleic C16: 1-W7 / Oleic C18: 1-W9 /Gadoleic C20:
1 - W9
C: (PUFA Poly Unsaturated Fatty Acid): Linoleic C18: 2-W6 /α-Linolenic C18:3-W3
D: (HUFA High Unsaturated Fatty Acid): Arachidonic C20: 4 - W6 Eicosa panta enoic acid C20: 5-
EPA/W3 Docosa hexa enoic acid C22: 6-DHA/W3. Results of this study was to determine keep frozen
fish meat containing extracts of Zataria and Rosemary in freezing conditions, stability of different
types of fatty acids, mono unsaturated fatty acids, poly unsaturated fatty acids, high unsaturated fatty
acids, So that none of the fatty acids measured, were not observed increase or decrease Changes over
time while maintaining the oxidation of fatty acids is minimized.
The results obtained from the profile of fatty acids and their related indices and statistical tests
show the treatment contains Rosemary extract show greater stability than thyme during storage (-
18)°C. According to studies, Frozen minced fish meat treated with extracts of Rosemary, was used
until the end of the storage period. |
|---|