Effect of rosemary (Rosmarinus officinalis L.) extract on anchovy (Engraulis encrasicholus, L., 1758) its shelf life of stored in the refrigerator

In this study rosemary (Rosmarinus officinalis L.) extract used as natural antioxidants of in refrigerator conditions (4±1ºC) investigated the effects of stored anchovy (Engraulis encrasicholus, L., 1758) was fried. Rosemary extract obtained by brewing method, internal organs were removed and pickled fish are not removed and soaked for a period of half an hour 4±1ºC were stored in refrigeratee conditions. During the storage, sensory, chemical and microbiological analysis were trying to determine shelf life.At the begining of the research, crude protein, crude fat, moisture and crude ash ratio %19.13±0.72, %3.80±0.40, %74.00±1.00 and %1.10±0.10 found respectively. Looking for sensory analysis in the control group (CK, NK) were significantly lower than other groups (CB, NB) during storage of at sensory scores. From chemical analysis, TVB-N amount was increased due to storage and with rosemary extract (CB, NB) groups were set lower than control group (CK, NK). TVB-N value for CB group was determined at 15th day 35.71±0.32 mg N/100 g, for CK group at 11th day 36.04±0.13 mg N/100 g, for NB group at 13th day 38.35±0.29 mg N/100 g, for NK group at 11th day 35.84±0.49 mg N/100 g. TBA values during storage in the CB group was found at 15th day 8.70±0.36 µg MDA/g, for CK group at 9th day 8.14±0.04 µg MDA/g, for NB group at 13th day 8.72±0.52 µg MDA/g, for NK group at 11th gün 8.80±0.12 µg MDA/g. TMA values increased due to storage in the CK group was found at 13th day 8.87±0.07 mg/100 g, for CB group at 7th day 7.58±1.28 mg/100 g, for NK group at 11th day 7.34±0.87 mg/100 g, for NB group 11th day 11.00±1.19 at mg/100 g. The pH value is determined 6.43±0.08 at the beginning of the storage. The last day of storage at 15th day CK, CB, NK and NB groups were found, 66.07±0.08, 6.68±0.03, 6.54±0.10 and 6.49±0.12 respectively. At the beginning of storage in all groups, the low number of mesophilic aerobic bacteria count was observed in all samples increased during storage. Storing 13th day of CK, CB, NK, and NB groups mesophilic aerobic bacteria counts were found 6.36, 6.98, 6.57, 6.95 log cfu/g, respectively. Storing 13th day of CK, CB, NK, and NB groups psychrophilic bacteria counts were found 5.18, 4.81, 5.98, 4.61 log cfu/g, respectively.