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2022•Journal of Aquatic Food Product TechnologyRequires access

Physicochemical and Microbiological Properties of Common Carp (Cyprinus carpio) Fillets Marinated with Rosemary and Laurel Essential Oils

Ramazan Şevik, Ayşe Janseli Denizkara, Gökhan Akarca, Azize Atik, İ̇lker Atik

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Abstract

This study aimed to investigate the effects of rosemary and laurel essential oils added into marination formulas of common carp. All analyses were carried out on the 1st, 4th, and 7th days of marination. During marination, TAMB count was in the range of 3.78–6.16 log cfu/g, while TAPB count was 3.62–5.90 log cfu/g, total coliform bacteria count was 0.00–4.86 log cfu/g, LAB count was 3.37–5.06 log cfu/g, and the total yeast and mold count was 3.68–5.61 log cfu/g. The pH values of the samples varied between 3.65 and 5.64. TBARS values were determined between 0.214–0.556 mg MA/kg fish. The differences both in the color values and the textural properties of the samples were significant. When all the data was considered, the marination process with rosemary and laurel essential oils positively affected the microbiological and physicochemical properties of common carp fillets.

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What this paper is about

This study aimed to investigate the effects of rosemary and laurel essential oils added into marination formulas of common carp. All analyses were carried out on the 1st, 4th, and 7th days of marination. During marination, TAMB count was in the range of 3.78–6.16 log cfu/g, while TAPB count was 3.62–5.90 log cfu/g, total coliform bacteria count was 0.00–4.86 log cfu/g, LAB count was 3.37–5.06 log cfu/g, and the total yeast and mold count was 3.68–5.61 log cfu/g. The pH values of the samples varied between 3.65 and 5.64. TBARS values were determined between 0.214–0.556 mg MA/kg fish. The differences both in the color values and the textural properties of the samples were significant. When all the data was considered, the marination process with rosemary and laurel essential oils positively affected the microbiological and physicochemical properties of common carp fillets.

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Available abstract

This study aimed to investigate the effects of rosemary and laurel essential oils added into marination formulas of common carp. All analyses were carried out on the 1st, 4th, and 7th days of marination. During marination, TAMB count was in the range of 3.78–6.16 log cfu/g, while TAPB count was 3.62–5.90 log cfu/g, total coliform bacteria count was 0.00–4.86 log cfu/g, LAB count was 3.37–5.06 log cfu/g, and the total yeast and mold count was 3.68–5.61 log cfu/g. The pH values of the samples varied between 3.65 and 5.64. TBARS values were determined between 0.214–0.556 mg MA/kg fish. The differences both in the color values and the textural properties of the samples were significant. When all the data was considered, the marination process with rosemary and laurel essential oils positively affected the microbiological and physicochemical properties of common carp fillets.

Key concepts: Marination, Food science, Total Viable Count, Common carp, Cyprinus, Chemistry, TBARS, Fish <Actinopterygii>

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Physicochemical and Microbiological Properties of Common Carp (Cyprinus carpio) Fillets Marinated with Rosemary and Laurel Essential Oils — Research Paper | ScholarLens