¹Department of Food Engineering, Faculty of Engineering Architecture, Kafkas University, TR-36100 Kars - TURKEY
²Department of Food Safety and Public Health, Faculty of Veterinary Medicine, Kafkas University, TR-36100 Kars - TURKEY DOI : 10.9775/kvfd.2019.21852 In this study, the effect of the combined use of different concentrations of laurel essential oil (1%, 2%) and vacuum packing on the shelf-life of rainbow trout during cold storage was investigated. Laurel essential oil was applied on trout fillets by spraying. In 14 days of storage, the changes in the microbiological (total viable counts, total psychrotrophic bacteria, Pseudomonas, lactic acid bacteria, Enterobacteriaceae, coliforms), chemical (TVB-N, pH) and sensory quality characteristics were observed. Upon microbiological, chemical and sensory analyses, it was found that 2% laurel essential oil delayed microbial spoilage in vacuum-packed rainbow trout, thereby extending shelf-life for approximately 4 days and enhancing sensory characteristics. Therefore, it has been concluded that the combined use of laurel essential oil and vacuum packing is promising in extending the shelf-life of seafood and may be used in food industry. Further, the use of laurel essential oil as an alternative to synthetic additives may be recommended for providing microbial safety hence extending shelf-life of other meat and meat products. Keywords : Rainbow trout, Essential oil, Laurel, Shelf-life, Vacuum packing