تأثیر فرم آزاد و ریزپوشانی با نانولیپوزوم عصاره گیاهان برگ بو و رزماري بر رفتار برخی از شاخصهاي شیمیایی مواد فساد در ماهی کپور نقرهاي نگهداري شده در دماي یخچال.

In this study, the effect of bay laurel and rosemary leaf extracts in two forms, free and nanoliposome, on the chemical indices of spoilage (TVB-N) and (TBA) in minced Silver carp fish was investigated. Extracts were evaluated for phenolic and flavonoid compounds. The treatments studied in minced Silver carp fish included control treatment, treatments containing 1 and 1.5% of free extract of Laurus nobilis leaves and Rosemary and treatments containing 1 and 1.5%. It is one of the liposome-coated extracts that was tested at refrigerator temperature at 0, 4, 8 and 12 days with 3 replications. The results showed that the amount of phenolic and flavonoid compounds in rosemary extract was more favorable than fragrant leaves. The aqueous extract of rosemary had higher levels of phenolic (344.66 mg gallic acid / g extract) and flavonoid (245.33 mg Rutin / g extract) compounds compared to the bay laurel extract (257.66 mg gallic acid / g extract) and (151.26 mg Rutin / g extract) respectively. The results of chemical changes in minced Silver carp showed that with increasing the storage time of fish at refrigerator temperature, the mentioned parameters increased, but nevertheless, in the treatment containing the finely coated form of two plants, Laurus nobilis leaves and rosemary (concentration 1.5%), The changes were significantly slower than other treatments, and according to the results, it can be concluded that in general, the addition of extracts Odor of Laurus nobilis and rosemary leaves in a concentration of 1.5%, maintains the quality of Silver carp fish in terms of chemical quality indicators. [ABSTRACT FROM AUTHOR]