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Influence of rosemary extract (Rosmarinus officinalis) Inolens to extend the shelf life of vacuum-packed rainbow trout (Oncorhynchus mykiss) fillets stored under refrigerated conditions

  • Zuzana LinhartováEmail author
  • Roman Lunda
  • Petr Dvořák
  • Jan Bárta
  • Veronika Bártová
  • Jaromír Kadlec
  • Eva Samková
  • Jan Bedrníček
  • Milan Pešek
  • Ivana Laknerová
  • Sonja Smole Možina
  • Pavel Smetana
  • Jan Mráz
Article
  • 38 Downloads

Abstract

The effects of three concentrations (0.5, 1.0 and 2%) of rosemary extract “Inolens 4” and control (without additive) on microbiological quality, sensory attributes, colour parameters and oxidative stability of rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage after different periods (0, 3, 6, 10 and 14 days) were investigated. Microbial communities grew to between 1.93 and 2.29 colony-forming units per gramme (log CFU g−1), 5.10 and 5.27, 5.12 and 5.80 and 6.34 and 7.66 log CFU g−1 after 0, 6, 8 and 10 days of storage, respectively, and fillets treated with Inolens 0.5 showed the lowest total viable counts among all analysed groups. Also, sensory analyses showed that Inolens 0.5 achieved best scores in all sensory attributes of cooked flesh. Evaluation of lipid oxidation parameters proved that treatment with Inolens 4 had a positive effect, leading to delay oxidation processes in flesh.

Keywords

Antioxidant Fish flesh Lipid oxidation Microbiological analyses Sensory attributes 

Notes

Acknowledgements

Special thanks belong to the technicians Kateřina Fulínová and Vítězslav Plička, from the Laboratory of nutrition of IAPW, FFPW, USB, České Budějovice, for their kind help during the analyses.

Funding

The study was financially supported by the Ministry of Education, Youth and Sports of the Czech Republic-the CENAKVA project (LM2018099), CENAKVA Center Development (CZ.1.05/2.1.00/19.0380) and Biodiversity (CZ.02.1.01/0.0/0.0/16_025/0007370), by the Ministry of Agriculture of the Czech Republic (No. QJ1510119 and No. QJ1610324).

Compliance with ethical standards

Conflict of Interest

The authors declare that they have no conflict of interest.

Ethical approval

All applicable international, national and/or institutional guidelines for the care and use of animals were followed by the authors.

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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Zuzana Linhartová
    • 1
    Email author
  • Roman Lunda
    • 1
  • Petr Dvořák
    • 1
  • Jan Bárta
    • 2
  • Veronika Bártová
    • 2
  • Jaromír Kadlec
    • 3
  • Eva Samková
    • 3
  • Jan Bedrníček
    • 3
  • Milan Pešek
    • 4
  • Ivana Laknerová
    • 5
  • Sonja Smole Možina
    • 6
  • Pavel Smetana
    • 3
  • Jan Mráz
    • 1
  1. 1.Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of WatersUniversity of South Bohemia in České BudějoviceČeské BudějoviceCzech Republic
  2. 2.Faculty of Agriculture, Department of Plant ProductionUniversity of South Bohemia in České BudějoviceČeské BudějoviceCzech Republic
  3. 3.Faculty of Agriculture, Department of Food Biotechnologies and Agricultural Products QualityUniversity of South Bohemia in České BudějoviceČeské BudějoviceCzech Republic
  4. 4.Faculty of Education, Department of Health EducationUniversity of South Bohemia in České BudějoviceČeské BudějoviceCzech Republic
  5. 5.Food Research Institute PraguePrahaCzech Republic
  6. 6.Biotechnical Faculty, Department of Food Science and TechnologyUniversity of LjubljanaLjubljanaSlovenia

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