Determination of Microbiological and Sensory Properties of Tea Oil on Rainbow Trout (Oncorhynchus mykiss) Fillets
Abstract
In this study, it was aimed to determine the microbial and sensory properties of rainbow trout (Oncorhynchus mykiss) fillets by applying tea tree oil. The samples are divided into 3 groups. 1st group (the control group), 2nd group, 1% tea tree oil applied group (B), 3rd group 3% tea tree oil applied (C) group. The fillets were stored at 4±1ºC for 12 days. Fillets were then subjected to pH, microbiological (total aerobic mesophilic bacteria, psychrotrophic bacteria, yeast-mould) and sensory (appearance, general acceptability, odor and color) analysis. It was found that the use of tea tree oil in rainbow trout fillets had a significant (p<0.01) effect on total aerobic mesophilic bacteria, psychrotrophic bacteria, yeast-mould counts and pH values. In terms of the sensory parameters, the most liked group was the control group. As a result of the research, it was determined an inhibitory effect on bacteria depending on the concentration of tea tree oil.
Keywords
Microbial, Rainbow trout, Sensory, Shelf life, Tea tree oil
Ethical Statement
This study does not require ethical committee approval.
Thanks
This work was produced from the Master’s Thesis prepared by the first author under the supervision of the second author.
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