The impregnation of polyethylene film with essential oils of thyme (Thymmus daenesis) and savory (Satureja bakhtiarica) for lipid oxidation control in rainbow trout fillets during short-term storage in the refrigerator

In this study the effect of polyethylene film impregnated with essential oils of thyme (T. daenesis) and savory (S. bakhtiarica) to control lipid oxidation fillet of rainbow trout (O.mykiss) during short-term refrigerated storage was studied. Sensory indices and lipid quality indices were assessed in three-day intervals and compared with control samples (uncoated polyethylene film). The hydrolytic corruption was limited by using essential oils of thyme and savory in packaging. The higher values of conjugated diene in control samples showed further development of lipid deterioration in this treatment. After impregnating film with essential oils of thyme and savory, increasing the primary products of lipid oxidation was inhibited respectively until the 12 and 15 days. The secondary lipid oxidation products rate was limited after using essential oils in packaging films. However, significant difference was not observed due to the type of essential oils. By using essential oils of thyme and savory, the taste and overall acceptance of the product was enhanced. During the storage period, the value of sensory evaluating indices was decreased in all samples while the changes rate much more progressed in control samples.