EFFECT OF ROSEMARY, CLOVE AND OREGANO OIL ON THE
PRESERVATION OF VACUUM-PACKAGED HOT SMOKED TROUT
ADRIANA DABIJA 1, MIRELA ARDELEAN 2, MARIA POROCH-SERIȚAN 1, MIRCEA ADRIAN OROIAN 1, AMELIA BUCULEI 1, IOANA REBENCIUC 1, DANIELA TEODORA MARTI 2,3, ANDREI LOBIUC 1*
1Faculty of Food Engineering, Stefan cel Mare University of Suceava,13 Universității Street, 720229, Suceava, Romania
2“Vasile Goldiș” Western University of Arad, 94 Revoluției Boulevard, 310025, Arad, Romania
3Emergency County Clinical Hospital Arad, Medical Analysis Laboratory, Microbiology, 2-4 A. Karoly Street, 310037, Arad,
Romania
*corresponding author: andrei.lobiuc@fia.usv.ro
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Abstract:
This study was performed in order to investigate the effect of essential oils (rosemary, clove and oregano) treatment on
vacuum-packaged smoked trout quality changes over 91 days of chilled storage. Currently, the essential oils are used in food
industry for two main reasons: to control natural spoilage processes in food preservation and to prevent growth of pathogens
in food. In the current research, essential oils were purchased from a Romanian authorized company of essential oils with
applicability in the food industry, and the product of the trout subjected to the investigation was obtained in an industrial
processing company of the trout. Characteristics related to sensorial, physicochemical and microbiological (total aerobic
counts, lactic acid bacteria, Enterobacteriaceae, Pseudomonas, Salmonella) properties were evaluated at 0, 14, 28, 42, 56, 70,
77, 84 and 91 days of cold storage, respectively. The best results were obtained with the use of clove oil, which did not
influence the sensory characteristics of the product.

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