HASAT International Agriculture and Forest Congress, Ankara, Turkey, 21 - 23 June 2019, pp.100
Quality changes of black sesame and green tea supplements applied to vacuum packaged rainbow trout fillets during storage in 16-day refrigerator conditions were examined. Five study groups as control group (CG), 10% black sesame distillation (BSD), 10% black sesame oil (BSO), 10% green tea distillation (GTD) and 10% green tea oil (GTO) were formed. There were significant differences in the amount of crude oil in the groups of BSO and GTO based on the supplements of black sesame and green tea oil. It was determined that the TVB-N quality limit values were exceeded in the CG, GTD and GTO groups on the 11th day and in the BSD and BSO groups on the 16th day. During the 16-day study, TBA was found to be between 0.12 and 0.48 mg MA / kg, pH 6.34-6.03 and water activity was found to be between 0.9942 and 0.9863. As a result of microbiologically total bacteria and total coliform analyses, BSD and BSO groups exceeded the 16th day limit values. As a result of sensory, microbiological and physicochemical analyses, it was observed that CO, GTD and GTY groups remained within the 11th day quality limits and BSD and BSO groups remained within the 16th day quality limits.