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The Effect of Free Form and Microcoating With Nanoliposomes of Laurus Nobilis and Rosemary Leaves Extracts on the Behavior of Some Chemical Indicators of Spoilage in Silver Carp Fish Kept at Refrigerator Temperature Publisher



Aala J1 ; Ahmadi M1 ; Golestan L1 ; Shahidi SA2 ; Shariatifar N3
Authors
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Authors Affiliations
  1. 1. Department of Food Hygiene, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
  2. 2. Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
  3. 3. Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran

Source: Journal of Food Science and Technology (Iran) Published:2023


Abstract

In this study, the effect of bay laurel and rosemary leaf extracts in two forms, free and nanoliposome, on the chemical indices of spoilage (TVB-N) and (TBA) in minced Silver carp fish was investigated. Extracts were evaluated for phenolic and flavonoid compounds. The treatments studied in minced Silver carp fish included control treatment, treatments containing 1 and 1.5% of free extract of Laurus nobilis leaves and Rosemary and treatments containing 1 and 1.5%. It is one of the liposome-coated extracts that was tested at refrigerator temperature at 0, 4, 8 and 12 days with 3 replications. The results showed that the amount of phenolic and flavonoid compounds in rosemary extract was more favorable than fragrant leaves. The aqueous extract of rosemary had higher levels of phenolic (344.66 mg gallic acid / g extract) and flavonoid (245.33 mg Rutin / g extract) compounds compared to the bay laurel extract (257.66 mg gallic acid / g extract) and (151.26 mg Rutin / g extract) respectively. The results of chemical changes in minced Silver carp showed that with increasing the storage time of fish at refrigerator temperature, the mentioned parameters increased, but nevertheless, in the treatment containing the finely coated form of two plants, Laurus nobilis leaves and rosemary (concentration 1.5%), The changes were significantly slower than other treatments, and according to the results, it can be concluded that in general, the addition of extracts Odor of Laurus nobilis and rosemary leaves in a concentration of 1.5%, maintains the quality of Silver carp fish in terms of chemical quality indicators. © Journal of Food Science and Technology (Iran) 2022.
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