The aim of this study was to determine quality changes
occurring in refrigerator (3 ±1ºC) of rainbow trout (Oncorhynchus mykiss) was injected marinade brine and salt brine.
The trouts were stored into 3 groups as control, marinade (4% acetic acid-8%
salt) injected and brine (20% salt) injected groups. Moisture, crude protein
and crude fat of fresh trout were found 78.04%, 16.83% and 4.18%, respectively.
Total volatile basic nitrogen (TVB-N) and thiobarbituric acid (TBA) values were
determined below the limit values during the storage period. TVB-N and TBA
values of control, marinade injected and brine injected groups were found as
20.42 mg/100g, 0.35 mg MA/kg; 21.70 mg/100g, 0.30 mg MA/kg; 17.60 mg/100g, 0.30
mg MA/kg at the end of the storage, respectively. Total mesophilic aerobic
bacteria (TMAB), total psychrophilic aerobic bacteria (TPAB) and total coliform
counts were determined as 4.54 cfu/g, 4.34 cfu/g and 3.07 cfu/g at the end of
the storage, respectively. In terms of sensory, the trouts were evaluated as
raw and cooked, and quality values were determined to below the limit values
for the control group at 11 day, marinade and brine injected groups at 13 day.
Rainbow trout Cold storage Chemical quality Brine injected Marinade injected
Bölüm | Articles |
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Yazarlar | |
Yayımlanma Tarihi | 9 Eylül 2015 |
Gönderilme Tarihi | 14 Nisan 2015 |
Yayımlandığı Sayı | Yıl 2015Cilt: 1 Sayı: 4 |
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