Effect of smoking methods on shelf-life of rainbow trout (Salmo gairdneri)

Kolsarici N., Ozkaya O.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, vol.22, no.3, pp.273-284, 1998 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 22 Issue: 3
  • Publication Date: 1998
  • Journal Name: TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Page Numbers: pp.273-284
  • Keywords: rainbow trout, smoking, storage, shelf life
  • Ankara University Affiliated: No

Abstract

In this research, the shelf-life of vacuum-packed Rainbow trouts (Salmo gairdneri) in 80 degrees salinometer for 4 hours and then, treated by cold smoking (for 8 hours at 28 degrees C) and by hot smoking (smoking was carried out in these steps: first, at 30 degrees C for 30 minutes; second, at 50 degrees C for 30 minutes and then, samples were cooked at 80 degrees C for 45 minutes) was determined during the storage periods at +4+/-1 degrees C and -18+/-degrees C. Trouts stored at +4+/-1 degrees C were analysed for four -day intervals till they lost their acceptability and trouts stored at -18+/-1 degrees C were analysed for one moth intervals for six months. Total mesophylic aerobic bacteria (TMAB), total psychrotrophic aerobic bacteria (TPAB) and lactic acid bacteria (LAB) counts, pH value and total volatile bases nitrogen (TVB-N) were determined. Furthermore, sensorial evaluation was done.