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Abstract
In this study quality changes of rainbow trout fillet wrapped with quince seed mucilage QSM film incorporated with 0–2% (V/V) thyme or oregano essential oil, as natural preservatives, during storage of 18d at 4°C were investigated. The control and wrapped fillet samples were analyzed for texture, lipid oxidation, and color characteristics. After 6d of storage, a significantly increasing trend was observed for lipid oxidation in control samples. Peroxidation values (PV) varied for all treatments and remained lower than 8meq/kg throughout the storage time (18d). The lowest PV was obtained in fillets wrapped with QSM film containing 2% oregano essential oil. Compared to control samples, fillet samples wrapped with QSM films presented a significant reduction in pH after 12d (P<0.05). L* and b* color parameters were increased while parameter a* was decreased linearly for all treatments during the storage time.
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