Effect of Slurry Ice Containing Ginger Extracts and Essential Oils to Inhibit Chemical, Microbiological and Sensory Changes in Rainbow

In this study, the effect of bioactive ice slurry contains ginger extract and essential oils, was evaluated on maintenance quality improvement of rainbow trout during short-term storage. Fish were stored for 16 days in three ice slurry types (containing extracts and essential oils of ginger and control samples). During the four-day intervals chemical (Peroxide, Thiobarbituric acid, Free fatty acids and Total volatile nitrogen bases), Microbial (Total Viable Count and Psychrophilic count) and Sensory (Taste, Flavor, Color, Odor Texture and Skin appearance) tests were performed. The results revealed a significant difference in the quality of samples stored in ice slurry containing ginger essential oil and extract with the control sample. Ginger extract and essential oils had a positive effect on the taste and visual quality acceptance of samples. Oxidative and microbiological decay was controlled with ginger extracts and essential oil. Using bioactive ice slurry, rainbow trout storage period was increased four days.