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Effect of combined application of plant extract and vacuum packaged treatment on the quality of hot smoked rainbow trout

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Abstract

The effect of plant extract (bay leaf, rosemary, black cumin seed and lemon oil) treatment on the shelf life of vacuum-packaged fish was studied. Hot smoked rainbow trout was treated with 1 % plant extracts, and their shelf lives were compared with those of control (only vacuum packaged) samples. Samples were stored at 2 °C and sensory evaluation as well as chemical and microbiological analyses were conducted weekly. The control group was spoiled after four weeks of storage. In contrast the addition of plant extracts decreased microbiological activity. The results obtained from this study showed that the shelf life of hot smoked trout stored in cold storage (+2 °C), as determined by overall acceptability of all data, was 6 weeks for rosemary, black cumin seed, and lemon oil treatment plus vacuum packaged fish and 7 weeks for bay leaf oil treatment plus vacuum packaged smoked fish.

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Abbreviations

BLO:

Bay leaf oil

RO:

Rosemary oil

BSO:

Black cumin seed oil

LeO:

Lemon oil

TVC:

Total viable counts

PCA:

Plate count agar

TPC:

Total psychrotrophic count

LAB:

Lactic acid bacteria

log cfu:

Logarithm of colony forming units

TVB-N:

Total volatile basic nitrogen

TMA-N:

Trimethylamine nitrogen

TBA:

Thibarbituric acid

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Acknowledgments

This work was supported by the Research Fund of Istanbul University with the projects 1208 and UDP-6192.

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Authors and Affiliations

  1. Department of Seafood Processing and Quality Control, Faculty of Fisheries, Istanbul University, Ordu cad. No. 200, 34470, Laleli, Istanbul, Turkey

    Nuray Erkan, Şafak Ulusoy & Ş. Yasemin Tosun

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  1. Nuray Erkan
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  2. Şafak Ulusoy
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  3. Ş. Yasemin Tosun
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Correspondence to Nuray Erkan.

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Erkan, N., Ulusoy, Ş. & Tosun, Ş.Y. Effect of combined application of plant extract and vacuum packaged treatment on the quality of hot smoked rainbow trout. J. Verbr. Lebensm. 6, 419–426 (2011). https://doi.org/10.1007/s00003-011-0665-8

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  • DOI: https://doi.org/10.1007/s00003-011-0665-8

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