%0 Journal Article
%T Influence of Glaze Solution Mixed with Rosemary Oil on the Oxidative Stability of Frozen Trout
%A £¿zlem EM£¿R £¿OBAN
%J -
%D 2018
%X In this study was investigated effects of glazing with different concentrations of rosemary oil on oxidative stability of frozen trout fillets. Frozen trout fillet at -25 ¡ãC were divided into four groups; The first group only water, 2nd group and 3rd group were glazed with the solution contained 1% and 5% rosemary oil, respectively. 4 th group nonglazed. All group were stored at -18 C for six monts and TVB-N, TBA, PV nad FFA analysese were performed montly. According to results both 1% and 5% of rosemary oil were effective in controlling lipid oxidation and storage quality
%K Oncorhynchus mykiss
%K Glazing
%K Rosemary oil
%U http://dergipark.org.tr/egirdir/issue/33306/320122