| Popis: |
The effects of the use of antioxidant technology on the quality of mackerel burgers stored at 4°C were investigated in terms of sensory, biochemical [thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N), peroxide value (PV) and free fatty acids (FFA)] and microbiological analyses [total viable count (TVC)]. Fish meat was divided into three groups; the control (C) without rosemary extract, the second group with 0.4% rosemary extracts (Group A) and the third with 0.8% rosemary extracts (Group B). Results showed that the TVB-N level did not exceed acceptability limit (30-35mg100g-1) for all groups. TBA value for the control significantly increased from 1.47 to 4.80MAkg-1 whereas it slightly increased in treatment groups as the storage time increased. Significantly higher PV and FFA (P |
