Rosemary as a preservative agent in canned bonito

This study was conducted to determine the shelf life and quality of traditional canned fish made from bonito (Sarda sarda) fish. The effect rosemary plant on some parameters storage time with tomato sauce stored for 510 days at room temperature determined by sensory, physical, chemical microbiological freshness control methods. Nutrient composition analyses were performed in before canning process. Crude protein, crude oil, moisture ash values found be, 23.125±1.062%, 2.783±0.339%, 72.717±0.652% 1.150±0.212%, respectively. amount carbohydrates as 0.275 g/100 g, energy 157.43 kcal/100 g. During storage, total volatile basic nitrogen (TVB-N), number thiobarbituric acid (TBA), pH, water activity (aw), aerobic mesophilic bacteria (TAMB), yeast mold (TYM) calculated. When TBA, aw analyzes evaluated, both groups did not exceed consumption limit during period. But research, antioxidant clearly seen.