1University of Cumhuriyet, Faculty of Enginnering, Department of Food Enginnering, Sivas-58140, Turkey
2University of Mehmet Akif Ersoy, Faculty of Veterinary, Department of Food Hygiene and Technology, Burdur, Turkey
3University of Firat, Faculty of Veterinary, Department of Food Hygiene and Technology, Elazig-23119, Turkey
University of Cumhuriyet, Faculty of Enginnering, Department of Food Enginnering, Sivas, Turkey
*Corresponding author's e-mail: ozlempelincan@gmail.com
Online published on 9 February, 2018.
This study was performed to examine the effect of chitosan and rosemary oil on the shelf life changes of the rainbow trout filet. The samples divided into 4 groups. The control (I) group samples nothing were applied. The group II samples were applied solution of 2% chitosan. The group III samples were applied 2% chitosan and 0.05% rosemary oil and group IV samples only 0.05% rosemary oil. The samples of all groups storage at +4°C for day 20. The microbiological (total mesophilemesophiles aerobe bacteria, H2S producing bacteria, Enterobacteria, Pseudomonas spp. and lactic acid bacteria), chemical (pH, total volatile base nitrogen and thiobarbituric acid) and sensory evaluation on days 0, 4, 8, 12, 16 and 20. Total mesophile aerobe bacteria count reached 7.2 logcfu/g at samples of group I on 8 day, while 4 log cfu/g samples of 10 10 group III on 20 day. The result of chemical parameters, samples of group III were detected better than other groups samples during the storage time.
Chitosan, Coating, Rosemary, Rainbow trout, Shelf life
