Protective effect of essential oils on the shelf life of smoked and vacuum packed rainbow trout (Oncorhynchus mykiss W.1792) fillets.

This study was investigated the effects of some oils on chemical, microbiological and sensory quality in vacuum packed smoked rainbow trout (Oncorhynchus mykiss W.1792) fillets. Acceptability scores for appearance, taste and odour of untreated and treated smoked trout decreased with storage time.

The effects of salt and storage temperature on microbiological changes in hot-smoked mirror carp (Cyprinus carpio L.).

In this study, microbiological changes during processing and preservation of smoked mirror carp (Cyprinus carpio L.) fillets were examined. In the processing phase the brining in two different salt concentration and smoke were used.