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SPRINGER INTERNATIONAL PUBLISHING AG
DOI: 10.1007/s00003-013-0823-2
关键词
Clove oil; Smoking; Oncorhynchus mykiss; Antimicrobial effect; Antioxidant effect
The antimicrobial and antioxidant effects of clove oil (Eugenia caryophyllata) on sliced smoked rainbow trout fillets were evaluated during storage at 2 A degrees C. Smoked fillets were divided into four groups: a control (C0) without clove oil, a second group with 0.1 % (v/w) clove oil (C0.1), a third group with 0.5 % (v/w) clove oil (C0.5) and the fourth group with 1 % (v/w) clove oil (C1). Results showed that significantly higher values of TBA (thiobarbituric acid) and PV (peroxide value) as well as microbiological growth (p < 0.05) could be observed for the control group. In addition, the shelf life of smoked fish treated with clove oil (C0.5 and C1) has extended by 4-5 weeks compared to the control samples. As a result, clove oil can be utilized as natural preservative for smoked fish under chilled storage.
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