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Oncorhynchus mykiss, Fish sausage, Laurus nobilis, Natural preservative, Lipid oxidation
In this study, the antioxidant effects of Lauris nobilis L.(bay leaf) extract on lipid stability of trout sausages during storage at 2C were evaluated. For this purpose, trout sausages were stored added 2% LO and 4% LO of them in refrigerator for 5 weeks. All of applications were analyzed for total volatile base nitrogen (TVB-N) thiobarbituric acid (TBA), peroxide value (PV) and free fatty acids (FFAs). According to results demonstrated that the highest levels of TVB-N TBARS, PV and FFAs were related to the control group and the least amount of these parameters was observed in LO applications. Based on the this datas, it can be deduced that the bay leaf essential oil successfully improve the oxidative stability of the trout sausages in the cold storage
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