Özlem Emir ÇOBAN, emine özpolat, NERMİN KARATON KUZGUN

The effect of clove oil on frozen storage stability and quality of rainbow trout (Oncorhynchus mykiss)

Bu çalışmada, 6 ay boyunca dondurulmuş alabalık filetolarının kalitesi üzerine doğal bir koruyucu olarak karanfil yağının (0.5% ve 1%v/w) etkisi değerlendirildi. Vakum paketlenmiş örnekler -18ºC'de depolandı. Depolama süresince mikrobiyolojik (Toplam anaerob bakteri, psikrofilik bakteri, laktik asit bakterileri ve maya-küf) ve duyusal (koku, renk, tekstür) parametreler incelendi. Mikrobiyal gelişme kontrol grubunda depolama süresince en yüksekti. Karanfil yağı vakum paket ile birlikte kullanıldığı kombinasyonlarda dondurulmuş alabalık filetolarının duyusal kalitesi üzerine olumlu etki gösterdi. Sonuçlarımıza göre karanfil yağı, etkili antibakteriyel ve doğal bir koruyucu olarak dondurulmuş gökkuşağı alabalığı kalitesini artırmak için vakum paket ile birlikte kullanılabilir

Gökkuşağı Alabalığı (Oncorhynchus mykiss)’nın kalitesi ve dondurulmuş depolama stabilitesi üzerine karanfil yağının etkisi

The present study evaluated clove oil (0.5% and 1%v/w) use as a natural preservative on the quality of frozen rainbow trout fillets during of six months. Vacuum packed samples were stored at -18 ˚C. Microbiological parameters (total anaerobe, psychrophilic bacteria, lactic acid bacteria, mold-yeast) and sensory quality (odour, color and texture) were determined during the storage period. Microbial growth was high over a period of frozen storage for control samples. The existence of clove oil demonstrated to develop the sensory quality of frozen rainbow trout fillets when used in combination with vacuum pack. According to our results, clove oil as natural protective and influential antibacterial can be used in conjunction with vacuum pack to augment frozen stored rainbow trout quality

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