Antioxidant effect of rosemary extract and BHT on the quality of coated fried Escolar (Lipidocybium flavobrunium) fish fillets during frozen storage

This study was carried out to investigate the effect of Rosemary extract (RE) and Butyrate hydroxyl toluene (BHT) on the quality of fried Escolar (Lipidocybium flavobrunium) fish fillets during frozen storage. Escolar fish fillets were treated with RE 0.1%, 0.2%, 0.3% and BHT 0.1% then stored at -18°C up to 5 months. Then chemical tests including Peroxide value (PV), Thio-barbituric acid (TBA), Tri-methylamine-nitrogen (TMA-N), Total volatile base-nitrogen (TVB-N), Totox and acid value, were done to evaluate the preservative effect of RE and BHT during storage. The PV, TBA and Totox increased in all treatments due to lipid oxidation. The results showed that TMA-N, TVB-N, value of RE and BHT treated samples were significantly lower than those of the control samples (P<0.05). Results of our investigation revealed that rosemary extract retarded oxidative changes in frozen coated fried Escolar fish fillets whereas RE 0.1%, 0.2% and BHT 0.1% were not as effective as RE 0.3% on oxidative stability. Best oxidation inhabitation results on frozen coated fried Escolar fish fillets was obtained when employing a 0.3% of rosemary solution