RT Journal T1 EFFECT OF THYME AND ROSEMARY ESSENTIAL OILS ON THE SHELF LIFE OF MARINATED RAINBOW TROUT A1 P. O. Yıldız JF Journal of Animal and Plant Sciences JO JAPS SN 1018-7081 VO 26 IS 3 SP 665 OP 673 YR 2016 FD 2016/06/01 DO DOI NA AB

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 4ºC. 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<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.

K1 Rainbow trout, marinating, essential oil, shelf life, antimicrobial activity PB Pakistan Agricultural Scientists Forum LK https://thejaps.org.pk/AbstractView.aspx?mid=2016-JAPS-91