Effect of laurel and rosemary essential oils on sensory and microbiological quality in fish ball from rainbow trout (Oncorhynchus mykiss)

In this study, the effects of laurel and rosemary essential oils on some microbiological and sensory properties of fish meatballs obtained from rainbow trout (Oncorhynchus mykiss) were investigated. Rainbow trouts fillets were minced and three groups of meatballs were formed by additing different additives. These meatball groups was formed from; group 1; control group (Kk), group 2; Rosemary essential oil added group (Bk) and group 3; Laurel essential oil added group (Dk). All meatballs samples were kept at 4±1oC and periodically evaluated as microbiological and sensory. According to the results of the study, the total number of mesophilic aerobic bacteria (TMAB) in the raw fish meat was 5.24 ± 0.04 log cfu / g, and the total number of psychophilic aerobic bacteria (TPAB) was 4.22 ± 0.02 log cfu / g. Although the number of TMAB and TPAB in the raw fish meat was reduced in all meatball samples (Kk, Bk and Dk) with meatball production, this decrease was found to be statistically significant for TMAB and TPAB in Bk groups meatball samples and for TPAB in Dk groups meatball samples (p<0,05). According to the 1st day evaluation of the panelists, it was determined that the general taste of Bk and Dk meatball samples were better than Kk meatball samples. It was found that the panelists generally more liked the Dk meatball samples than others in all the meatball groups.