Effect of Rosemary on Stabilization of Proteins during Frozen Storage of Mackerel (Scomber scombrus)

ABSTRACT

The effect of rosemary extract (Rosmarinus officinalis L) as an antioxidant on the quality of Atlantic mackerel (Scomber scombrus) fillets stored at −30°C for nine months was studied. Results showed that immersion in rosemary extract prior to frozen storage decreased the oxidative reactions in lipids and peroxide value (PV) and thiobarbituric acid (TBARS) as well as in proteins. For proteins, the most distinct changes were observed in the myofibrillar proteins, and carbonyls were found to be the most affected parameter. Formation of carbonyls increased significantly in fillets without rosemary extract, while carbonyl content in fillets immersed in rosemary extract remained stable.

KEYWORDS:

• Rosemary extract
• Atlantic mackerel
• carbonyl groups
• protein oxidation
• natural antioxidant

Acknowledgments

The authors will send a special thanks to Pelagia in Selje and all the workers there for supplying the samples. Also, thanks to Turid Standal Fylling at Møreforsking for determinate lipid oxidation. A special thanks to Asbjørn Bøstrand for all practical help.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This work was supported by the Norwegian Seafood Research Fund (FHF) under project number [901199].