Effect of combined application of plant extract and vacuum packaged treatment on the quality of hot smoked rainbow trout



The effect of plant extract (bay leaf, rosemary, black cumin seed and lemon oil) treatment on the shelf life of vacuum-packaged fish was studied. Hot smoked rainbow trout was treated with 1 % plant extracts, and their shelf lives were compared with those of control (only vacuum packaged) samples. Samples were stored at 2 °C and sensory evaluation as well as chemical and microbiological analyses were conducted weekly. The control group was spoiled after four weeks of storage. In contrast the addition of plant extracts decreased microbiological activity. The results obtained from this study showed that the shelf life of hot smoked trout stored in cold storage (+2 °C), as determined by overall acceptability of all data, was 6 weeks for rosemary, black cumin seed, and lemon oil treatment plus vacuum packaged fish and 7 weeks for bay leaf oil treatment plus vacuum packaged smoked fish.


Smoked fish Plant extract Vacuum packaging Shelf life 



Bay leaf oil


Rosemary oil


Black cumin seed oil


Lemon oil


Total viable counts


Plate count agar


Total psychrotrophic count


Lactic acid bacteria

log cfu

Logarithm of colony forming units


Total volatile basic nitrogen


Trimethylamine nitrogen


Thibarbituric acid



This work was supported by the Research Fund of Istanbul University with the projects 1208 and UDP-6192.


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Copyright information

© Bundesamt für Verbraucherschutz und Lebensmittelsicherheit (BVL) 2011

Authors and Affiliations

  • Nuray Erkan
    • 1
  • Şafak Ulusoy
    • 1
  • Ş. Yasemin Tosun
    • 1
  1. 1.Department of Seafood Processing and Quality Control, Faculty of FisheriesIstanbul UniversityLaleli, IstanbulTurkey

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