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

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Title: Effect of Rosemary on Stabilization of Proteins during Frozen Storage of Mackerel (Scomber scombrus).
Authors: Kvangarsnes, Kristine1 (AUTHOR) kristine.kvangarsnes@ntnu.no, Rustad, Turid2 (AUTHOR), Barnung, Trygg3 (AUTHOR), Emblem Larssen, Wenche3 (AUTHOR), Aas, Grete Hansen1 (AUTHOR)
Source: Journal of Aquatic Food Product Technology. 2021, Vol. 30 Issue 2, p196-204. 9p.
Subjects: Rosemary, Mackerels, Proteins, Storage, Carbonyl group, Lipids
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. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Aquatic Food Product Technology is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
FullText Text:
  Availability: 0
Header DbId: egs
DbLabel: Engineering Source
An: 149333995
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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Items – Name: Title
  Label: Title
  Group: Ti
  Data: Effect of Rosemary on Stabilization of Proteins during Frozen Storage of Mackerel (Scomber scombrus).
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  Data: <searchLink fieldCode="AR" term="%22Kvangarsnes%2C+Kristine%22">Kvangarsnes, Kristine</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> kristine.kvangarsnes@ntnu.no</i><br /><searchLink fieldCode="AR" term="%22Rustad%2C+Turid%22">Rustad, Turid</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Barnung%2C+Trygg%22">Barnung, Trygg</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Emblem+Larssen%2C+Wenche%22">Emblem Larssen, Wenche</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Aas%2C+Grete+Hansen%22">Aas, Grete Hansen</searchLink><relatesTo>1</relatesTo> (AUTHOR)
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Aquatic+Food+Product+Technology%22">Journal of Aquatic Food Product Technology</searchLink>. 2021, Vol. 30 Issue 2, p196-204. 9p.
– Name: Subject
  Label: Subjects
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Rosemary%22">Rosemary</searchLink><br /><searchLink fieldCode="DE" term="%22Mackerels%22">Mackerels</searchLink><br /><searchLink fieldCode="DE" term="%22Proteins%22">Proteins</searchLink><br /><searchLink fieldCode="DE" term="%22Storage%22">Storage</searchLink><br /><searchLink fieldCode="DE" term="%22Carbonyl+group%22">Carbonyl group</searchLink><br /><searchLink fieldCode="DE" term="%22Lipids%22">Lipids</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: 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. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Aquatic Food Product Technology is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1080/10498850.2020.1869128
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      – Code: eng
        Text: English
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        PageCount: 9
        StartPage: 196
    Subjects:
      – SubjectFull: Rosemary
        Type: general
      – SubjectFull: Mackerels
        Type: general
      – SubjectFull: Proteins
        Type: general
      – SubjectFull: Storage
        Type: general
      – SubjectFull: Carbonyl group
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      – SubjectFull: Lipids
        Type: general
    Titles:
      – TitleFull: Effect of Rosemary on Stabilization of Proteins during Frozen Storage of Mackerel (Scomber scombrus).
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            NameFull: Rustad, Turid
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            NameFull: Barnung, Trygg
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            NameFull: Emblem Larssen, Wenche
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            NameFull: Aas, Grete Hansen
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              Text: 2021
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            – TitleFull: Journal of Aquatic Food Product Technology
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