We investigated the effect of a commercial plant extract, Rosmol‐P (RP) on the stability of fish during frozen storage. Horse mackerel ( Trachurus trachurus ) fillets were soaked in water (water control) and 2 RP concentrations (RP‐1 = 0.333%; RP‐2 = 1.333%) and compared with untreated fillets (blank control). Fluorescence detection and thiobarbituric acid index showed a lower oxidation development for both RP treatments than for both controls, especially in the case of the highest concentration (RP‐2). The decrease in glutathione peroxi‐dase activity was found to be slower in the case of the RP‐2 treatment. The sensory analysis showed an increased shelf‐life according to the sequence blank control < water control > RP‐1, RP‐2.
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Aubourg et al. (2004) studied this question.
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