The effects of thyme (Thymus vulgaris L.) oil concentration on liquid-smoked vacuum-packed rainbow trout (Oncorhynchus mykiss Walbaum, 1792) fillets during chilled storage

被引：49

作者：

Alcicek, Zayde ^{[1
]}

机构：

[1] Firat Univ, Fac Fisheries, Dept Fisheries Tech & Fish Proc Technol, TR-23119 Elazig, Turkey

来源：

FOOD CHEMISTRY | 2011年 / 128卷 / 03期

关键词：

Thyme oil; Liquid smoke; Polycyclic aromatic hydrocarbons; Rainbow trout; Sensory quality; Spices; SALMON SALMO-SALAR; PAH CONTENT; SMOKING; QUALITY; YIELD; PARAMETERS; PRESSURE;

D O I：

10.1016/j.foodchem.2011.03.087

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study examined the effects of thyme oil on chemical properties, microbiological changes, and sensory quality in vacuum-packed liquid-smoked rainbow trout fillets under chilled storage. After 150 days of storage, the total volatile basic nitrogen (TVB-N) values were 30.52, 27.5 and 39.43 mg/100 g, and total viable counts (TVC) were 5.34, 4.96 and 5.53, for thyme oil additions of 10 (T10), 50 (T50) and 0 (control; TO) mL/L brine, respectively. The highest acceptable TVB-N value was adopted as 30 mg /100g. corresponding to shelf lives of 135, 150, and 105 days for T10, 150, and TO, respectively. T50 addition of thyme oil to liquid-smoked rainbow fillets extended shelf life 110 and T50, gave acceptable sensory quality and limited microbiological growth during chilled storage. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：683 / 688

页数：6

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