Effects on quality properties of smoked rainbow trout (Oncorhynchus mykiss) fillets of chitosan films enriched with essential oils


Dogan G., Izci L.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.41, 2017 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 41 Konu: 1
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1111/jfpp.12757
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION

Özet

In this study, it has been aimed to determine the effects of coating chitosan films enriched with thyme (Origanum minutiflorum) and rosemary (Rosmarinus officinalis) essential oil (0.2% added) on some quality properties of hot smoked rainbow trout (Oncorhynchus mykiss) during storage at 41C. Sample groups were created as control group that hot smoked fillets (Kf), hot smoked and coated with chitosan film fillets (Kt), hot smoked and coated with chitosan film enriched by rosemary essential oil fillets (By), and hot smoked and coated with chitosan film enriched by thyme essential oil fillets (Kk). Sensory, chemical and microbiological analysis and moisture measurements were made during the storage periodically. In the sample groups were determined as inconsumable for Kf and Kt on 42(nd) day, for By on 49(th) day and for Kk on 63(rd) day. According to result of the study, it has been thought that coating with chitosan enriched essential oils are effects on appreciated by consumer and increasing of shelf life.