The effect of clove oil on frozen storage stability and quality of rainbow trout (Oncorhynchus mykiss)

Özlem Emir Çoban; Emine Özpolat; Nermin Karaton Kuzgun

doi:10.12714/egejfas.2018.35.1.06

EN TR

The effect of clove oil on frozen storage stability and quality of rainbow trout (Oncorhynchus mykiss)

Abstract

The present study evaluated clove oil (0.5% and 1%v/w) use as a natural preservative on the quality of frozen rainbow trout fillets during of six months. Vacuum packed samples were stored at -18 ˚C. Microbiological parameters (total anaerobe, psychrophilic bacteria, lactic acid bacteria, mold-yeast) and sensory quality (odour, color and texture) were determined during the storage period. Microbial growth was high over a period of frozen storage for control samples. The existence of clove oil demonstrated to develop the sensory quality of frozen rainbow trout fillets when used in combination with vacuum pack. According to our results, clove oil as natural protective and influential antibacterial can be used in conjunction with vacuum pack to augment frozen stored rainbow trout quality.

Keywords

Essential oil,clove oil,rainbow trout,microbiological quality,frozen storage,sensorial quality

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

-

Bölüm

Araştırma Makalesi

Yazarlar

Özlem Emir Çoban ^*
FIRAT ÜNİVERSİTESİ
0000-0003-1388-0740
Türkiye

Emine Özpolat
0000-0002-6369-0649

Nermin Karaton Kuzgun
0000-0002-9430-1802

Yayımlanma Tarihi

15 Mart 2018

Gönderilme Tarihi

8 Haziran 2017

Kabul Tarihi

12 Aralık 2017

Yayımlandığı Sayı

Yıl 2018 Cilt: 35 Sayı: 1

DOI

https://doi.org/10.12714/egejfas.2018.35.1.06

IZ

https://izlik.org/JA45JD22EK

Kaynak Göster

RIS / Bibtex

APA

Emir Çoban, Ö., Özpolat, E., & Karaton Kuzgun, N. (2018). The effect of clove oil on frozen storage stability and quality of rainbow trout (Oncorhynchus mykiss). Ege Journal of Fisheries and Aquatic Sciences, 35(1), 31-35. https://doi.org/10.12714/egejfas.2018.35.1.06