Abstract In this study, it was examined the sensorial 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 sensory analyzes (Appearance, Flavor, Colour, and Odor). As a result of the sensorial 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 and on the 18th day of the fillets treated with 3% spearmint oil. As a result, it has been observed that the application of spearmint essential oil has a positive effect on the sensorial properties of rainbow trout under refrigerator conditions.
Keywords Spearmint, Essential oil, Oncorhynchusmykiss, Sensorial properties, Refrigerator conditions.