publication . Other literature type . 2014

Effects of Gelatin-Based Edible Films Enriched with Laurel Essential Oil on the Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets During Refrigerated Storage

Alparslan, Yunus; Baygar, Tuba; Baygar, Taçnur; Hasanhocaoglu, Hatice; Metin, Cansu;
Open Access English
  • Published: 01 Jan 2014 Journal: Food Technology and Biotechnology, volume 52, issue 3 (issn: 1330-9862, eissn: 1334-2606, Copyright policy)
  • Publisher: Faculty of Food Technology and Biotechnology, University of Zagreb
Abstract
The effects of gelatin films enriched with laurel leaf essential oil on the quality of rainbow trout (Oncorhynchus mykiss) during refrigerated storage at (4±1) °C were examined over a period of 26 days. Fish fillets were wrapped with 8 % gelatin films containing 0, 0.1 and 1 % (by volume per mass) of laurel essential oil and vacuum packaged. Sensory (raw and cooked fish), microbiological (total viable counts, psychrotrophic bacteria counts, Enterobacteriaceae and lactic acid bacteria) and chemical (proximate composition, pH, total volatile base nitrogen (TVB-N), thiobarbituric acid (TBA), free fatty acid (FFA) and peroxide value (PV)) analysis, and colour measur...
Subjects
free text keywords: film od želatine; eterično ulje lovora; kalifornijska pastrva; Onchorynchus mykiss; rok trajanja, gelatin films; laurel essential oil; rainbow trout; Oncorhynchus mykiss; shelf-life
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