Canned bonito (Sarda sarda) production with the traditional method and the effect of the rosemary (Rosmarinus officinalis) on its quality

The aim of this study was to increase the shelf-life of homemade canned bonito through the addition of a natural antioxidant, and to determine the quality parameters of the resulting canned bonito. The study was performed by using fish purchased from the fish market in Sinop, tomato paste, rosemary (a known antioxidant) and oil. The canned bonito with tomato sauce were stored at room temperature for 510 days. The effect of rosemary on shelf-life and certain quality parameters were determined by using sensorial, physical, chemical and microbiological methods for controlling freshness. Before the canning process, bonito fillets proximate compositions were calculated. Crude protein, crude fat, moisture and crude ash levels was found as, %23.125 ± 1.062, %2.783 ± 0.339, %72.717 ± 0.652 ve %1.150 ± 0.212, respectively. During the storage period; the Total Volatile Basic Nitrogen (TVBN), the Thiobarbituric Acid level (TBA), the pH, the Water Activity (aw), the Total Aerobic Mesophilic Bacteria count (TAMB) and the Total Yeast and Mold count (TYM) of the canned bonitos in both groups were determined. The TBA, pH, aw and microbiological analyses of the samples in both groups indicated that the limit values for consumability were not exceeded during storage. However, it was observed that the group in which rosemary was added had better results than the control group. TVBN analyses determined that the rosemary-added group had not lost its freshness at the end of the 510 day storage period, while the control group had lost its freshness and become inedible following the 450th day of storage. Sensorial analysis indicated that, by the 465th day of storage, the bonito in the control group were 4th class products, while the bonito in the rosemary-added group were 2nd class products. Keywords: Atlantic bonito (Sarda sarda), rosemary (Rosmarinus officinalis), canning