Amin Oujifard

To investigate the effect of hydroalcoholic extract of rosemary (Rosmarinus officinalis) on chemical, microbial and sensory indices of grouper (Epinephelus coioides) in refrigerated conditions from 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 used.Quality control tests include chemical tests; pH, peroxide number, TVN and TBA, microbial tests; counting total bacteria, counting cold-loving bacteria and counting coliform bacteria and sensory evaluation; Color, odor, taste and texture were applied every 5 days for 15 days. Generally, all values were significantly increased during storge time (p < 0/05). Chemical and bacterial indices in 0/2 and 0/4% rosemary treatments were significantly lower than the control group and 0/1% rosemarytreatment (p < 0/05). Regarding sensory analysis, 0/2% rosemary treatment showed the best condition (p < 0/05). In general, rosemary treatments maintained better quality in comparison to the control group and resulted in longer shelf life of product.