Coverage of Polyethylene Film with Essential Oils of Thyme (Thymus daenensis Celak)and Savory (Satureja bachtiarica Bunge) for Lipid Oxidation Control in Rainbow Trout (Oncorhynchus mykiss) Fillets during Short-Term Storage in the Refrigerator

Abstract

In this investigation, the effect of polyethylene film covered with essential oils of thyme and savory in order to control the lipid oxidation of rainbow trout fillet during short-term refrigerated storage was studied. Sensory and lipid quality indices were assessed in 3 day intervals and compared with control samples. The hydrolytic corruption was limited using essential oils in the packaging films. The higher values of conjugated diene in control samples showed further development of lipid deterioration. After covering the film with essential oils of thyme and savory, increasing the primary products of lipid oxidation was inhibited, respectively, until days 12 and 15. The secondary lipid oxidation product rate was limited after using essential oils in packaging films. Using essential oils, the taste and overall acceptance of the product were enhanced. During the storage period, the value of sensory evaluating indices was decreased in all samples while the change rate progressed much more in control samples. Practical Applications Covering of polyethylene film with essential oils of thyme (Thymus daenensis Celak) and savory (Satureja bachtiarica Bunge) for lipid oxidation control in rainbow trout (Oncorhynchus mykiss) fillets during short-term storage in the refrigerator.