The effect of rosemary (Rosmarinus officinalis) hydroalcoholic extract on chemical, microbial and sensory indices of grouper fish fillet (Epinephelus coioides) during storage in refrigerator (40c)

To investigate the effect of hydroalcoholic extract of rosemary (Rosmarinus officinalis) on chemical, microbial and sensory indices of grouper (Epinephelus coioides) in refrigerated conditions, four treatment groups: control treatment (uncoated fillets), fillet coated with rosemary 0.1%, Fillet covered with rosemary 0.2% and fillet covered with 0.4% rosemary were run. The 100 gr of samples were stored at refrigerator (4ºC) for 15 days. The measurements were undertaken at 0, 5, 10 and15 days at the beginning of the experiment. Generally, peroxide value (PV), thiobarbituric acid (TBA), total volatile base nitrogen (TVN), pH, counting total bacteria, counting cold-loving bacteria were significantly increased with storage time (P<0.05). The results showed that the use of rosemary extract improved the quality of chilled grouper.