Antioxidant, antimicrobial and sensorial effects of Rosemary (Rosmarinus officinalis L.) and Sage (Salvia officinalis L.) on Sea bass (Dicentrarchus labrax L.) fillets

Abstract

In this study, effects of sum of vapor distillate and water phase extract of rosemary and sage leaves on sea bass fillets quality, were investigated. For this purpose, effective solution was obtained with same amounts of these plants, cooled down to room temperature, applied to fillets and samples were stored in refrigerated conditions during 13 days. In monitoring period, pH, TVB-N (Total Viable Base –Nitrogen), TBA (Tiobarbutiric acid ), color, textural, microbiological and sensorial analysis of samples were done. In rosemary group  Control sample was reached the consumption  limits with the value of 36.35± 0.89 (mg TVB-N /100 g) in the 10th day of storage. But with the effect of rosemary extraction, rosemary group 3 more days to reach the spoilage limit. In results, sage was determined as more effective for TBA, TVB-N, rosemary for textural, sensorial and color analysis. For antimicrobial influence, both leaves have positive effectiveness. Especially control goups of both groups reached the spoilage limit in the 6th day of storage period where as the extraction groups were still under the consumptional limits. No spoilage were observed in rancidity values in both groups of the trial.