Evaluation of the Effects of Wax Films Formulated With Thyme and Laurel Essential Oils on Chemical and Microbiological Quality Characteristics of Rainbow Trout Fillets During Storage
Ayşe Janseli Denizkara, Gökhan Akarca, Ramazan Şevik, Çiğdem Aşçioğlu, Senem Güner · 2026
Read Evaluation of the Effects of Wax Films Formulated With Thyme and Laurel Essential Oils on Chemical and Microbiological Quality Characteristics of Rainbow Trout Fillets During Storage by Ayşe Janseli Denizkara, Gökhan Akarca, Ramazan Şevik, Çiğdem Aşçioğlu, Senem Güner (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/PMC13251085.txt.
Description
Ayşe Denizkara and colleagues test natural coatings for fish freshness in this 2026 food study. Rainbow trout fillets spoil fast in storage, so the team coated them in beeswax films, some enriched with thyme or laurel essential oils.
Over storage they tracked acidity, spoilage chemicals, texture, colour, and fat makeup. All samples changed over time, but the oil-enriched coatings slowed spoilage, with stronger effects at higher oil levels. Fillets with four percent laurel oil ended with the lowest spoilage readings and the best texture. Thyme coatings kept the most of one healthy fat type, laurel the most of another. The coatings improved freshness and food value overall.
Catalog record
| CREATOR | Ayşe Janseli Denizkara, Gökhan Akarca, Ramazan Şevik, Çiğdem Aşçioğlu, Senem Güner |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 45097 |
| LICENSE | https://creativecommons.org/licenses/by/4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |