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, vol.128, no.3, pp.683-688, 2011 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 128 Issue: 3
  • Publication Date: 2011
  • Doi Number: 10.1016/j.foodchem.2011.03.087
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.683-688
  • Keywords: 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 University Affiliated: No

Abstract

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.

 

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.