Effects of Gelatin-Based Edible Films Enriched with Laurel Essential Oil on the Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets During Refrigerated Storage
Yunus Alparslan*, Tuba Baygar, Taçnur Baygar, Hatice Hasanhocaoglu and Cansu Metin
Mugla Sitki Kocman University, Faculty of Fisheries, Kotekli, TR-48000 Mugla, Turkey
Article history:
Received June 4, 2013
Accepted February 6, 2014
Key words:
gelatin films, laurel essential oil, rainbow trout, Oncorhynchus mykiss, shelf-life
Summary:
The effects of gelatin films enriched with laurel leaf essential oil on the quality of rainbow trout (Oncorhynchus mykiss) during refrigerated storage at (41) °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 measurement were carried out during the storage period and shelf-life was determined periodically. The obtained results showed that the gelatin film enriched with laurel essential oil was suitable for the preservation of rainbow trout fillet and the ability of laurel essential oil to preserve the film depended on its ratio. Combined effects of gelatin film and laurel essential oil (1 % by volume per mass) was efficient in maintaining the quality characteristics at an acceptable level up to 22 days of storage, while the control and gelatin film without the essential oil reached an unacceptable level at 15 and 20 days, respectively.
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