Food Science and Biotechnology

, Volume 28, Issue 5, pp 1499–1506 | Cite as

Effect of Salvia officinalis L. extract on chemical, microbial, sensory and shelf life of rainbow trout fillet

  • Tooraj MehdizadehEmail author
  • Hossein Tajik
  • Sima Jafarie
  • Ata Kaboudari


The present study aimed at extending shelf life of rainbow trout fillet. Fish and seafoods are the most valuable nutrients, however, high levels of moisture, free amino acids, unsaturated fatty acids, and the content of nutrients make them to be categorized as spoilable and unstable foods. The objective of this research was to study of the shelf life of rainbow trout fillets using Salvia officinalis L. extract. Chemical and microbial analyses were performed on treatments. The usage of hydro-ethanol extract of S. officinalis L. significantly decreased microbial growth in fish fillet and there were significant differences among concentrations of the extract (p ≤ 0.05). The presence of extract of S. officinalis L. resulted in an inhibitory effect on the formation of TVB-N and FFA in comparison with the control group at all analytical times. In conclusion, the shelf life of fish fillets was increased noticeably using extract at 4 ± 1 °C.


Salvia officinalis L. Extract Rainbow trout fillet Shelf life 



The authors are grateful to the Faculty of Veterinary Medicine, Urmia University (Urmia, Iran) for financial supports.


Funding was provided by Faculty of Veterinary Medicine, Urmia University (Grant No. 52-297).


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Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  1. 1.Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUrmia UniversityUrmiaIran

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