Present study aims to develop a new type of probiotic yogurt with ginger and chamomile essential oils (EOs) at therapeutic levels (0.2 and 0.4%) by evaluating its some physical, chemical, microbiological and sensory characteristics. Probiotic types of yogurt samples and those with 0.4% ginger EO gave the largest counts of viable probiotic bacteria in the rates of 8.32 cfu/g and 8.01 cfu/g, respectively. It gave larger syneresis rate (8.64 mL/25 g) on the first day than the rest of the samples while C1 (only probiotic strain with direct vat set starter culture) sample represented the lowest rate (5.9 mL/25 g) on day 21. Among the samples with various contents, C2 (inoculated probiotic strain with 0.2% essential oil ginger) and C3 (inoculated probiotic strain with 0.4% essential oil ginger) were found to be organoleptically the most acceptable with close scores to that of control. Practical applicationsAntibacterial and antioxidant activities of essential oils have received considerable attention in food preservation. During bio-yogurt storage, the edible film incorporating ginger and chamomile essential oils showed reducing effect on the microbial growth and extended the shelf-life of samples. K E Y W O R D Scombined effect, essential oil, probiotic, texture

This study investigated the effect of essential oils (EOs) (thyme and rosemary) and packaging (vacuum and modified atmosphere -50% CO2/+50% N2) on hot smoking rainbow trout during storage (4C) for 90 days. Fillets were conducted to microbiological (i.e., total aerobic mesophilic bacteria, psychrotrophic bacteria, lactic acid bacteria, Clostridium perfringens, C. botulinum, yeast and mold) and chemical (i.e., pH, thiobarbituric acid reactive substances, total volatile base nitrogen) analyses and sensory quality on 0, 10, 20, 30, 40, 50, 60, 70, 80 and 90 days. In conclusion, EO treatment to smoking showed positive effect on shelf life, especially thyme oil showed more positive effect when compared with rosemary oil. PRACTICAL APPLICATIONSSmoking is one of the oldest methods used for preserving fresh fish and other seafood products. The use of an essential oil in fresh fish preservation may be considered an alternative "natural" additive, extending the shelf life of the product. Our study has clearly shown that addition of rosemary and thyme extract in smoked fish resulted in longer shelf life, and this method could be commercially used.

This study suggests that coating could be used to improve the quality of Kashar cheese during ripening.

In this study, the effect of different whey protein concentrate coating formulations (with or without glycerol) on the storage of fillets over a period of 15 days at 4ºC was investigated. Fillets were conducted to microbiological, chemical, and sensory analyses. Difference in microbiological and chemical changes between samples was found to be significant (p < 0.05) during storage period. The Y and Z were preferred more by the panellists, while C samples received the lowest scores. According to the results of microbiological analyses, shelf life of fillets was estimated at 6, 9, 12, and 15 days for C, X, Y, and Z samples, respectively.

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