EFFECTS OF LEMON (Citrus limon) AND BITTER ORANGE (Citrus aurantium) ESSENTIAL OILS ON MICROBIOLOGICAL QUALITY OF STORED AT 4±1°C RAINBOW TROUT (Oncorhynchus mykiss)

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±1°C 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