The Effect on the Shelf Life of Trout Fillets of Fennel Essential Oil

Year 2025, Volume: 10 Issue: 6, 1031 - 1035, 30.11.2025

Nermin Karaton Kuzgun

https://doi.org/10.35229/jaes.1811368

Abstract

This study aimed to determine the chemical, microbiological, and sensory quality of trout (Onchorhynchus mykiss) fillets under refrigerated conditions. The fish were filleted and treated with 0.5% fennel essential oil. The fillets were then placed , covered with plastic wrap in Styrofoam trays and stored under refrigerated conditions. According to the results its obtained under refrigerated conditions, chemical, microbiological, and sensory analyses revealed deterioration on day 9.

Keywords

Fennel essential oil , trout , shelf life.

Rezene Esansiyel Yağının Alabalık Filetolarının Raf Ömrü Üzerine Etkisi

Abstract

Bu araştırma, Alabalık (Onchorhynchus mykiss) filetoları üzerine ilave edilmesi ile buzdolabı koşullarındaki kimyasal, mikrobiyolojik ve duyusal kalitesinin belirlenmesini amaçlamıştır. Balıklar fileto haline getirilerek getirildi ve % 0.5 oranında rezene esansiyel yağı ile muamele edildi. Elde edilen filetolar strafor tabaklarda strech filmle kaplanarak buzdolabı koşullarında muhafazaya alındı. Buzdolabı koşullarında elde edilen sonuçlar doğrultusunda 9. günde kimyasal, mikrobiyolojik ve duyusal analiz sonuçları doğrultusunda olarak bozulma olduğu belirlendi.

Keywords

Rezene esansiyel yağı , alabalık , raf ömrü.

Thanks

Bu makalenin laboratuvar desteği için Fırat Üniversitesi Biyomühendislik Bölümü’ne çok teşekkür ederim.

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