[Home ] [Archive]    
:: Main :: About :: Current Issue :: Archive :: Search :: Submit ::
Main Menu
Home::
Journal Information::
Articles archive::
Registration::
For Authors::
For Reviewers::
Contact us::
Site Facilities::
Webmail::
Publication Ethics::
::
Indexed & full text in

AWT IMAGE 

..
Journal's Impact Factor

 

             "If you have any questions or concerns, please contact us by email

 "ijfs.ifro(at)yahoo.com"
Journal`s Impact Factor 2023:0.985
SJR: Q3
Journal's Impact Factor ISC 2020: 0.476

 

..
Search in website

Advanced Search
..
Receive site information
Enter your Email in the following box to receive the site news and information.
..
Abstract in

 پایگاه استنادی علوم جهان اسلام (ISC)

پایگاه اطلاعات جهاد دانشگاهی (SID) 



بانک نشریات کشور (مگیران)


https://www.stomaeduj.com/wp-content/uploads/2019/12/publons.png





scholar.google

..

..
Journal DOI

AWT IMAGE
Journal DOI

10.18869/acadpub.ijfs
 

..
:: Volume 18, Issue 1 (2019) ::
IJFS 2019, 18 Back to browse issues page
The effects of Rosmarinus officinalis essential oil on the quality changes and fatty acids of Ctenopharyngodon idella
L. Roomiani * , M. Ghaeni , M. Moarref , R. Fallahi , F. Lakzaie
Department of Fisheries, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran , l.roomiani@yahoo.com
Abstract:   (3550 Views)
The effects of the use of essential oil of Rosmarinus officinalis on the chemical quality and fatty acids of fish fillets of Ctenopharyngodon idella were investigated during frozen storage at -18 ºC for 6 months. Fish fillets were divided into three groups; the control (C) without rosemary essential oil, the second group with 0.2 % rosemary essential oil (A) and the third with 0.4 % (v/v) rosemary essential oil (B). According to compositional analysis of the rosemary essential oil by GC-MS, the α-pinene (31.91%) and 1, 8- cineol (14.66%) were the predominant components. Results showed that there were no significant differences of protein in group C and A, but differences were seen between A and B (p<0.05). A significant decrease in lipid was obtained throughout between groups during storage (p<0.05). There were no significant differences of pH between three groups at storage periods (p>0.05). Effect of rosemary essential oil showed that the least changed fatty acids were on polyunsaturated fatty acids (PUFA), monounsaturated fatty acids (MUFA) and saturated fatty acids (SFA), respectively. Microbial results showed TVC content of fillets fish did not exceed the limit during storage period for A and B Groups (< 7 log CFU g-1). Rosemary essential oil at 0.2% and 0.4 % was effective in controlling the chemical compositions and fatty acids, but sensory attributes reveal a decreasing trend in the attributes like color, odour, taste, firmness and general acceptance for two groups (p<0.05), but group A indicated better scores than Group B at the end of the storage period.
Keywords: Ctenopharyngodon idella, Rosmarinus officinalis essential oil, Chemical compositions, Fatty acids
Full-Text [PDF 382 kb]   (2343 Downloads)    
Type of Study: Orginal research papers |
Received: 2018/12/25 | Accepted: 2018/12/25 | Published: 2018/12/25
Send email to the article author

Add your comments about this article
Your username or Email:

CAPTCHA


XML     Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Roomiani L, Ghaeni M, Moarref M, Fallahi R, Lakzaie F. The effects of Rosmarinus officinalis essential oil on the quality changes and fatty acids of Ctenopharyngodon idella . IJFS 2019; 18 (1) :95-109
URL: http://jifro.ir/article-1-3722-en.html


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Volume 18, Issue 1 (2019) Back to browse issues page
Iranian Journal of Fisheries Sciences Iranian Journal of Fisheries Sciences
Persian site map - English site map - Created in 0.06 seconds with 44 queries by YEKTAWEB 4645