[{
  "type": "article-journal",
  "title": "EFFECT OF THYME AND ROSEMARY ESSENTIAL OILS ON THE SHELF LIFE OF MARINATED RAINBOW TROUT",
  "author": [
    {
      "family": "Yıldız",
      "given": ""
    }
  ],
  "issued": {
    "date-parts": [[2016]]
  },
  "container-title": "Journal of Animal and Plant Sciences",
  "ISSN": "1018-7081",
  "volume": "26",
  "issue": "3",
  "page": "665-673",
  "DOI": "NA",
  "abstract": "<p>The present study aimed to investigate the effect of essential oils (EO) (thyme and rosemary) on the quality of marinated rainbow trout during storage at 4&ordm;C. Three different treatment were tested: C1; (control samples), C2; (marinating with 1% [v/w] rosemary EO added) and C3 (marinating with 1% [v/w] thyme EO added). Fillets were subjected to microbiological (total aerobic mesophilic bacteria, psychrotrophic bacteria, lactic acid bacteria, yeast and mould), chemical (pH, thiobarbituric acid reactive substances-TBARS, total volatile base nitrogen-TVB-N) analyses and sensory quality testing throughout the storage period. Difference in microbiological and chemical changes between samples was found to be significant (p&lt;0.05) during storage period. In conclusion, essential oils treatment to marinated had positive effect on shelf life rainbow trout, especially thyme oil showed more positive effect when compared with rosemary oil.</p>",
  "publisher": "Pakistan Agricultural Scientists Forum",
  "URL": "https://thejaps.org.pk/AbstractView.aspx?mid=2016-JAPS-91"
}]