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Effects on quality properties of smoked rainbow trout ( Oncorhynchus mykiss ) fillets of chitosan films enriched with essential oils
Author(s) -
Doğan Güntekin,
İzci Levent
Publication year - 2017
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12757
Subject(s) - rainbow trout , food science , shelf life , chitosan , rosmarinus , origanum , chemistry , officinalis , essential oil , food preservation , fishery , fish <actinopterygii> , biology , botany , biochemistry
In this study, it has been aimed to determine the effects of coating chitosan films enriched with thyme ( Origanum minutiflorum ) and rosemary ( Rosmarinus officinalis ) essential oil (0.2% added) on some quality properties of hot smoked rainbow trout ( Oncorhynchus mykiss ) during storage at 4 ± 1C. Sample groups were created as control group that hot smoked fillets (Kf), hot smoked and coated with chitosan film fillets (Kt), hot smoked and coated with chitosan film enriched by rosemary essential oil fillets (By), and hot smoked and coated with chitosan film enriched by thyme essential oil fillets (Kk). Sensory, chemical and microbiological analysis and moisture measurements were made during the storage periodically. In the sample groups were determined as inconsumable for Kf and Kt on 42 nd day, for By on 49 th day and for Kk on 63 rd day. According to result of the study, it has been thought that coating with chitosan enriched essential oils are effects on appreciated by consumer and increasing of shelf life. Practical Applications Different processing technologies are used to protect valuable but perishable foods especially such as fish. Today to be added essential oils into the foods will supply product variety and increasing shelf life for demand of prepared food. This study will be a database of the fish processing technology.