17 P. O. Yıldız Journal of Animal and Plant Sciences JAPS 20162016/06/01 26 3 665-673 1018-7081 NA <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> Rainbow trout, marinating, essential oil, shelf life, antimicrobial activity Pakistan Agricultural Scientists Forum https://thejaps.org.pk/AbstractView.aspx?mid=2016-JAPS-91