The investigation of shelf life at 2±1°c of Luciobarbus esocinus fillets packaged with films prepared addition of different essential oils and chitosan

In this study, it was examined the chemical, microbiological and sensory changes during storage 2±1°C of the coated with edible films prepared with chitosan and thyme, clove, rosemary essential oils Luciobarbus esocinus fillets were examined. To create experimental samples, a total of six groups, coated with edible films normal, vacuum packed, chitosan, thyme oil added chitosan, clove oil added chitosan, rosemary oil added chitosan to Luciobarbus esocinus fillets were used. The food composition (moisture, crude protein, crude fat and crude ash) of fillets and experimental samples were determined after coated with films. During storage in 2±1°C, the samples were analyzed in every three days period as chemical (pH, TVB-N, number of peroxide, TBA), microbiological (Total mesophilic aerobic bacteria, total anaerobic bacteria, total pisikrofilik aerobic, laktobacillus, lipolytic, yeast and mold, coliform bacteria) and sensory (Colour, odor, texture, appearance, flavor, general acceptable). This study was performed as three replications, in two parallel analyses. The result of analyzes showed that, preservation period has ended fresh fillets in day 12, vacuum packed fillets in day 15, those coated fillets with chitosan and rosemary supplemented chitosan in day 27, those coated fillets with thyme addition and cloves supplemented chitosan in day 30. As a result, it was observed that addition of essential oil to chitosan edible films showed a positive effect on the shelf life of product, especially on thyme and cloves added edible chitosan films and showed a positive effect on the chemical, microbiological and sensory quality of the product. Keywords: Chitosan, Edible Film, Luciobarbus esocinus, Thyme, Cloves, Rosemary.