EVALUATION OF ESSENTIAL OILS AS A GLAZING MATERIAL FOR FROZEN RAINBOW TROUT (ONCORHYNCHUS MYKISS) FILLET

ABSTRACT In this study, sage, thyme and clove oils were evaluated as a glazing material for rainbow trout (Oncorhynchus mykiss) frozen. One percent sage, thyme and clove oil solutions were used for glazing. Water‐glazed (WG) and nonglazed (NG) rainbow trout fillets were used as controls. Fish fillet...

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Bibliographic Details
Published in:Journal of food processing and preservation 2013-10, Vol.37 (5), p.759-765
Main Author: Emir Coban, Ozlem
Format: Article
Language:English
Subjects:
Fillets
Fish
Freezing
Frozen
Glazing
Lipids
Oncorhynchus mykiss
Trout
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Summary:ABSTRACT In this study, sage, thyme and clove oils were evaluated as a glazing material for rainbow trout (Oncorhynchus mykiss) frozen. One percent sage, thyme and clove oil solutions were used for glazing. Water‐glazed (WG) and nonglazed (NG) rainbow trout fillets were used as controls. Fish fillets were glazed and were stored in a freezer at −18C for 6 months. Samples were analyzed at 1, 2, 3, 4, 5 and 6 months for moisture content, total volatile basic nitrogen, thiobarbituric acid, peroxide value, free fatty acids and sensorial quality. It was determined that glazed samples had higher moisture content compared to NG trout fillet after 6 months storage. Essential oils were effective in controlling lipid oxidation in rainbow trout fillet (P 
ISSN:0145-8892
1745-4549
DOI:10.1111/j.1745-4549.2012.00722.x