Effect of rosemary, clove and oregano oil on the preservation of vacuum-packaged hot smoked trout

Abstract

This study was performed in order to investigate the effect of essential oils (rosemary, clove and oregano) treatment on vacuum-packaged smoked trout quality changes over 91 days of chilled storage. Currently, the essential oils are used in food industry for two main reasons: to control natural spoilage processes in food preservation and to prevent growth of pathogens in food. In the current research, essential oils were purchased from a Romanian authorized company of essential oils with applicability in the food industry, and the product of the trout subjected to the investigation was obtained in an industrial processing company of the trout. Characteristics related to sensorial, physicochemical and microbiological (total aerobic counts, lactic acid bacteria, Enterobacteriaceae, Pseudomonas, Salmonella) properties were evaluated at 0, 14, 28, 42, 56, 70, 77, 84 and 91 days of cold storage, respectively. The best results were obtained with the use of clove oil, which did not influence the sensory characteristics of the product.