Microbiological and sensory quality of fish (Luciobarbus esocinus Heckel,1843) prepared with different essential oils

In this study, it was investigated to the microbiological and sensory quality in cold storage of fish meatballs produced with Luciobarbus esocinus meat added essential oils mint (Spearmint sp.) and thyme (Origanum spp.) essential oils. Three different experimental meatballs were stored at 4±1°C and analyzed on the storage days.Total mesophilic aerobic bacteria (TMAB), Total psychrophilic aerobic bacteria count (TPAB), total yeast-mould, Lactic acid bacteria count and coliform bacteria counts as microbiologically of experimental meatball samples were determined. In addition, while making sensory evaluations of the products to prepared in the study, they were examined in terms of appearance, color, taste, smell and general appreciation. While the total amount of mesophilic aerobic bacteria at the initial stage of storage was determined to be between 3.12±0.66-4.35±0.93log cfu/g, the total lactic acid bacteria count of fish cake samples at the beginning of storage was determined to be between 3.90±0.29-4.20±0.24log cfu/g. The number of yeast and mold at the beginning of storage was determined as 4.60±1.22, 4.25±1.22 and 4.73±0.99 log cfu/g (in groups A, B, and C, respectively). It was determined that the difference between days in total psychrotrophic bacteria count during storage in the samples examined was statistically significant (p<0.05). It was found that the difference in sensory general appreciation values in all application groups was significant (p <0.05). At the end of storage, there were decreases towards the end of storage in the general liking values determined on the first day of storage, and this change was found to be significant (p<0.05).