Abstract
In this study, the effect of essential oils (thyme and clove) and packaging treatments (vacuum and modified atmosphere) on the storage of hot smoked rainbow trout (Oncorhynchus mykiss) fillets over a period of 120 days at 4°C was investigated. Fillets were subjected to microbiological (total aerobic mesophilic bacteria, psychrotrophic bacteria, lactic acid bacteria, yeast and mould), chemical analyses (pH, thiobarbituric acid reactive substances and total volatile base nitrogen) and 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. Sensory evaluation showed significant differences between the samples, and V2 and M2 samples were assessed as the most acceptable products by the panellists. In conclusion, essential oils treatment to hot smoking had a positive effect on shelf life of rainbow trout, especially clove oil showed more positive effect when compared with thyme oil. Copyright © 2015 John Wiley & Sons, Ltd.
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