The enrichment of the trout fillets with laurel essential oil by the usage of ultrasound assisted vacuum impregnation method

Due to the distribution of the temperature and salinity of the water in the Black Sea Region in our country, the trout grown in floating cages contains 67-77% water, 0.3-14.0% lipids and 21.5% protein, vitamin A, B and B group vitamins, vitamin C and vitamin D, sodium, potassium, calcium, selenium, niacin, phosphorus, magnesium and omega-3 fatty acids and eicosapentanoic acid and decosaheczepentonic acid and polyunsaturated fatty acids. In this study, it was aimed to extend the shelf life of rainbow trout (Oncorhynhus mykiss) fillets by enriching them with laurel essential oil with ultrasound-assisted vacuum impregnation method. pH loss, color, yield and drop loss, total volatile basic nitrogen analysis, total mesophilic aerobic bacteria, total psychrophilic bacteria count and thiobarbutyric acid reactive substances were determined. In the rainbow trout used in the study, eucalyptol (1,8-cineole) from the monoterpene class was found to be the essential oil components obtained by water vapor distillation from the laurel plant. The total number of mesophilic bacteria during storage was not exceeded during storage in the group with U05 coded laurel essential oil in terms of TVB-N and TBA values. When the color, pH and total psychrophilic bacteria analysis values were mixed with samples impregnated with laurel essential oil in different concentrations and methods in the control group, an increase was observed in the group with laurel essential oil coded U05. As a result, 16 days of storage was found to extend the shelf life of rainbow trout fillets treated with laurel oil extract.