Antimicrobial and antioxidant effects of clove oil on sliced smoked Oncorhynchus mykiss

Abstract

The antimicrobial and antioxidant effects of clove oil (Eugenia caryophyllata) on sliced smoked rainbow trout fillets were evaluated during storage at 2 A degrees C. Smoked fillets were divided into four groups: a control (C0) without clove oil, a second group with 0.1 % (v/w) clove oil (C0.1), a third group with 0.5 % (v/w) clove oil (C0.5) and the fourth group with 1 % (v/w) clove oil (C1). Results showed that significantly higher values of TBA (thiobarbituric acid) and PV (peroxide value) as well as microbiological growth (p < 0.05) could be observed for the control group. In addition, the shelf life of smoked fish treated with clove oil (C0.5 and C1) has extended by 4-5 weeks compared to the control samples. As a result, clove oil can be utilized as natural preservative for smoked fish under chilled storage.