Abstract In this study, it was examined the microbiological properties to Oncorhynchus mykiss fillets of spearmint essential oils during storage 4±1°C. So as to create all samples was applied 1% spearmint oil to fillets of rainbow trout. During the storage at 4 ± 1 ° C of fillets in the study were made every three days microbiological analyzes (Total Aerobe Bacteria, Psychrophilic Aerobe Bacteria, Yeast-mold). As a result of the microbiological analysis ended the storage period on the 6th day of fresh fish fillets, on the 12th day of the fillets treated with 1% spearmint oil. As a result, it has been observed that the application of spearmint essential oil has a positive effect on the microbiological properties of rainbow trout under refrigerator conditions.
Keywords Spearmint, Essential oil, Oncorhyn chusmykiss, Microbiological properties, Refrigerator conditions.