Protective effect of essential oils on the shelf life of smoked and vacuum packed rainbow trout (Oncorhynchus mykiss W.1792) fillets

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dc.contributor.authorCoban, Ozlem Emir
dc.contributor.authorPatir, Bahri
dc.contributor.authorYilmaz, Okkes
dc.date.accessioned2026-08-12T17:32:21Z
dc.date.issued2014
dc.departmentFırat Üniversitesi
dc.description.abstractThis study was investigated the effects of some oils on chemical, microbiological and sensory quality in vacuum packed smoked rainbow trout (Oncorhynchus mykiss W.1792) fillets. Acceptability scores for appearance, taste and odour of untreated and treated smoked trout decreased with storage time. The limit of sensory acceptance was reached after 56 days for the untreated samples, after 84 days for with rosemary and thyme oil-treated samples after 98 days for with sage oil-treated and after 112 days for with clove oil-treated samples. Significant differences were not found between groups as microbiological (p > 0.05). However, significant differences were found both among groups and during the storage in term of TBA (thiobarbituric acid) and PV (peroxide value), FFA (free fatty acid) values (p < 0.05). Essential oils as natural antioxidant can be used in conjunction with vacuum packed to enhance hot smoked fish quality.
dc.description.sponsorshipFirat University Scientific Research Projects Coordination Office (FUBAP) [1672]
dc.description.sponsorshipThis study was part of a PhD thesis. The research supported by Firat University Scientific Research Projects Coordination Office (FUBAP) as the Project number 1672.
dc.identifier.doi10.1007/s13197-012-0795-8
dc.identifier.endpage2747
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue10
dc.identifier.orcid0000-0002-8276-4498
dc.identifier.orcid0000-0003-1388-0740
dc.identifier.pmid25328220
dc.identifier.scopus2-s2.0-84920253165
dc.identifier.scopusqualityQ1
dc.identifier.startpage2741
dc.identifier.urihttps://doi.org/10.1007/s13197-012-0795-8
dc.identifier.urihttps://hdl.handle.net/11508/56613
dc.identifier.volume51
dc.identifier.wosWOS:000343660800052
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSpringer India
dc.relation.ispartofJournal of Food Science and Technology-Mysore
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20260511
dc.subjectEssential oils
dc.subjectSmoked fish
dc.subjectOncorhynchus mykiss
dc.subjectShelf-life
dc.subjectAntioxidant activity
dc.titleProtective effect of essential oils on the shelf life of smoked and vacuum packed rainbow trout (Oncorhynchus mykiss W.1792) fillets
dc.typeArticle

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