The effects of thyme (Thymus vulgaris L.) oil concentration on liquid-smoked vacuum-packed rainbow trout (Oncorhynchus mykiss Walbaum, 1792) fillets during chilled storage

Alcicek Z.

FOOD CHEMISTRY, cilt.128, sa.3, ss.683-688, 2011 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 128 Sayı: 3
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1016/j.foodchem.2011.03.087
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.683-688
  • Anahtar Kelimeler: Thyme oil, Liquid smoke, Polycyclic aromatic hydrocarbons, Rainbow trout, Sensory quality, Spices, SALMON SALMO-SALAR, PAH CONTENT, SMOKING, QUALITY, YIELD, PARAMETERS, PRESSURE
  • Çanakkale Onsekiz Mart Üniversitesi Adresli: Hayır

Özet

This study examined the effects of thyme oil on chemical properties, microbiological changes, and sensory quality in vacuum-packed liquid-smoked rainbow trout fillets under chilled storage. After 150 days of storage, the total volatile basic nitrogen (TVB-N) values were 30.52, 27.5 and 39.43 mg/100 g, and total viable counts (TVC) were 5.34, 4.96 and 5.53, for thyme oil additions of 10 (T10), 50 (T50) and 0 (control; TO) mL/L brine, respectively. The highest acceptable TVB-N value was adopted as 30 mg /100g. corresponding to shelf lives of 135, 150, and 105 days for T10, 150, and TO, respectively. T50 addition of thyme oil to liquid-smoked rainbow fillets extended shelf life 110 and T50, gave acceptable sensory quality and limited microbiological growth during chilled storage. (C) 2011 Elsevier Ltd. All rights reserved.

This study examined the effects of thyme oil on chemical properties, microbiological changes, and sensory quality in vacuum-packed liquid-smoked rainbow trout fillets under chilled storage. After 150 days of storage, the total volatile basic nitrogen (TVB-N) values were 30.52, 27.5 and 39.43 mg/100 g, and total viable counts (TVC) were 5.34, 4.96 and 5.53, for thyme oil additions of 10 (T10), 50 (T50) and 0 (control; T0) mL/L brine, respectively. The highest acceptable TVB-N value was adopted as 30 mg /100 g, corresponding to shelf lives of 135, 150, and 105 days for T10, T50, and T0, respectively. T50 addition of thyme oil to liquid-smoked rainbow fillets extended shelf life T10 and T50, gave acceptable sensory quality and limited microbiological growth during chilled storage.

Highlights

> Thyme (Thymus vulgaris L.) is an aromatic plant. > Thyme oil use provided a long shelf life for liquid-smoked rainbow trout. > Thyme oil can be viewed as a natural preservative for liquid-smoked rainbow trout.