%0 Journal Article
%T EFFECTS OF LEMON (Citrus limon) AND BITTER ORANGE (Citrus aurantium) ESSENTIAL OILS ON MICROBIOLOGICAL QUALITY OF STORED AT 4¡À1¡ãC RAINBOW TROUT (Oncorhynchus mykiss)
%A Emine £¿zpolat
%J -
%D 2019
%X In the study, lemon (Citrus limon) and bitter orange (Citrus aurantium) peel essential oil at different rates (control, 3% and 6%) on microbiological quality properties (mesophilic aerob bacteria, psycrophylic aerob bacteria, yeasts and molds, Enterobactericeae, Escherichia coli) of stored at 4¡À1¡ãC rainbow trouts (Oncorhynchus mykiss) were examined. The analysis results in, it was found that the microbiological quality of the used essential oil ratio was affected positively. Especially; it has been determined that the lemon and bitter orange essential oils used at 6%, according to total mesophilic aerob bacteria, prolong the shelf life of rainbow trout by an average of 6 days. It has been observed that the effects of lemon and bitter orange essential oils are similar. As a result, it has been determined that lemon and bitter orange essential oils that simple, cheap and safe method, can be used to extend the rainbow trout of maintain microbiological quality
%K Alabal£¿k
%K Limon Ya£¿£¿
%K Portakal Ya£¿£¿
%K Mikrobiyolojik Kalite
%U http://dergipark.org.tr/gida/issue/43567/506366