Abstract In this study, it was examined the sensorial properties to Oncorhynchus mykiss fillets of bay essential oils during storage 2±1°C. So as to create all samples was applied 1% Bay oil to fillets of rainbow trout. During the storage at 2± 1 ° C of fillets in the study were made every three days sensory analyzes (Appearance, Texture, Colour, and Odor). As a result of the sensorial analysis ended the storage period on the 6th day of fresh fish fillets, on the 9th day of the fillets treated with 0.1% bay oil, on the 12th day of the fillets treated with 0.5% bay oil and on the 15th day of the fillets treated with 1% bay oil. As a result, it has been observed that the application of bay essential oil has a positive effect on the sensorial properties of rainbow trout under refrigerator conditions.
Keywords Bay, Essential oil, Oncorhynchus mykiss, Sensorial properties, Refrigerator conditions.