Effects of Scrophularia striata water extract on quality and shelf life of rainbow trout (Oncorhynchus mykiss) fillets during superchilled storage

The purpose of this study was to evaluate the effects of Scrophularia striata water extract on the quality and shelf life of the rainbow trout fillet during superchilled storage. Fish sles were treated with 1% and 3% S. striata water extract and then stored at 2 C for 20 days. The sles were analyzed periodically for chemical, microbial and sensory characteristics. Results indicated that incorporation of S. striata water extract on rainbow fillets caused the delay of lipid peroxidation and hydrolytic spoilage in 3% treated sle in comparison with the control sle at the last day of the experiment (P 0.05). Moreover, fish fillets containing 3% S. striata water extract showed lower bacterial count than the control and 1% water extract supplemented sles (P 0.05) during the experiment. According to sensory analysis results, 3% treated sles were acceptable even at the end of the 20 day storage. It was concluded that the effect of S. striata extract on fish sles was to retain their good quality characteristics and extend the shelf life during superchilled storage.