Combined Use of Laurel Essential Oil and Vacuum Packing to Extend the Shelf-Life of Rainbow Trout (Oncorhynchus mykiss) Fillets

In this study, the effct of the combined use of diffrent concentrations of laurel essential oil (1%, 2%) and vacuum packing on the shelf-life of rainbow trout during cold storage was investigated. Laurel essential oil was applied on trout fillets by spraying. In 14 days of storage, the changes in the microbiological (total viable counts, total psychrotrophic bacteria, Pseudomonas, lactic acid bacteria, Enterobacteriaceae, coliforms), chemical (TVB-N, pH) and sensory quality characteristics were observed. Upon microbiological, chemical and sensory analyses, it was found that 2% laurel essential oil delayed microbial spoilage in vacuum-packed rainbow trout, thereby extending shelf-life for approximately 4 days and enhancing sensory characteristics. Therefore, it has been concluded that the combined use of laurel essential oil and vacuum packing is promising in extending the shelf-life of seafood and may be used in food industry. Further, the use of laurel essential oil as an alternative to synthetic additives may be recommended for providing microbial safety hence extending shelf-life of other meat and meat products.

Gökkuşağı Alabalığı (Oncorhynchus mykiss) Filetolarının Raf Ömrünü Uzatmak İçin Defne Esansiyel Yağı ve Vakum Paketlemenin Birlikte Kullanımı

Bu çalışmada farklı konsantrasyonlarda defne esansiyel yağı (%1, %2) ve vakum paketlemenin kombine kullanımının soğuk muhafaza boyunca gökkuşağı alabalıklarının raf ömrününe etkisi araştırılmıştır. Defne esansiyel yağı, alabalık filetolarına püskürtme şeklinde uygulanmıştır. 14 günlük depolama süresince mikrobiyolojik (toplam bakteri, toplam psikrotrofik bakteri, Pseudomonas, laktik asit bakterisi, Enterobacteriaceae, koliform), kimyasal (TVB-N, pH) ve duyusal kalite özelliklerindeki değişiklikler izlenmiştir. Yapılan mikrobiyolojik, kimyasal ve duyusal analizler sonucunda %2 defne esansiyel yağının vakum paketlenmiş gökkuşağı alabalığı filetolarında mikrobiyal bozulmayı geciktirerek raf ömrünü yaklaşık olarak 4 gün uzattığı ve duyusal kalite özelliklerini arttırdığı belirlenmiştir. Bu nedenle defne esansiyel yağı ve vakum paketlemenin kombine kullanımının deniz ürünlerinin raf ömrünün uzatılmasında umut verici olduğu ve gıda endüstrisinde kullanılabileceği sonucuna varılmıştır. Ayrıca diğer et ve et ürünlerinin mikrobiyal güvenliğin sağlanması ve dolayısıyla raf ömrünün uzatılması için sentetik katkı maddelerine alternatif olarak defne esansiyel yağının kullanımı önerilebilir.

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