Comparison of effect of Zataria multiflora and Rosemarinus officinalis extracts on quality of minced frozen silver carp

The aim of the this study was to have a comparison between Zataria multiflora and Rosemarinus officinalis extracts on quality of minced frozen silver carp preserved in cold storage temperature -18°C for six months. In this research, one control and three treatments of minced silver carp were prepared as Tr1 (+ Zataria), Tr2 (+Rosemary) and Tr3 (mixed with Rosemary and Zataria) all in normal packaging. After quick freezing of samples in the spiral freezer they were preserved in cold storage temperature -18°C for six months. In this period, the changes of Peroxide Value, Total Volatile Nitrogen, Tio Barbituric Acid and Free Fatty Acids in all treatments were measured based on a predetermined schedule. The results of this investigation showed a significant effect of anti-oxidant in all treatments (p<.05) and it was concluded that Rosemary containing anti-oxidants maintains the best quality after six months of cold storage and corruption indices are not exceeded. Analysis of Peroxide Value, Total Volatile Nitrogen, Tio Barbituric Acid and Free Fatty Acids in different treatments during six months of reservation in freezing under the temperature of -18°C showed that the obtained results to the end of the reservation period for all treatments has increased and treatment containing Rosemary, with Peroxide Value 6.83±0.35meq.1000g^-1, Tio Barbituric Acid 2.1±0.1mgMAL.kg^-1 and Total Volatile Nitrogen with 19.16±0.28mg.100g ^-1 had the best quality of preservation compared with other treatments during the preservation period. Therefore, based on these results and statistical analyses, the effect of anti-oxidant and time in all treatments is significant (p<.05) and the treatments containing Rosemary had the best quality preservation status in -18°C and did not surpass perishing criteria during this period

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