Shelf life of rainbow trout fillets hot smoking with different sauces
Abstract
In this study, products of smoked fish were prepared from rainbow trout (Oncorhynchus mykiss, Walbaum 1792). Smoked fish with different sauce were prepared by targeting an increase in the consumption of trout which has a considerable production potential and is a delicious fish. 4 groups (A, B, C and D) applied with different sauces were prepared in the study. Samples were stored in a refrigerator (4 ºC) during storage. The aim of the study is to determine the chemical, microbiological and sensorial changes, the shelf life of products during the storage period of products. Study had 2 replicates and analyses had 3 parallels.
As a result, the qualities of chemical, microbiological and sensorial of the smoked samples prepared in our study were examined. The evaluation of data showed the shelf life as 14 days for A, 28 days for B, 21 days for C and 35 days for D with sauces. When the data obtained were evaluated, the shelf life was determined as 14 days for A, 28 days for B, 21 days for C and 35 days for D with sauces.
Keywords
References
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Details
Primary Language
English
Subjects
-
Journal Section
Research Article
Authors
Ayşe Gürel İnanlı
Fırat University, Faculty of Fisheries
0000-0002-2592-6438
Türkiye
Nermin Karaton Kuzgun
Munzur University, Faculty of Fisheries
0000-0002-9430-1802
Türkiye
Özlem Emir Çoban
Fırat University, Faculty of Fisheries
0000-0003-1388-0740
Türkiye
Emine Özpolat
Fırat University, Faculty of Fisheries
0000-0002-6369-0649
Türkiye
Publication Date
March 15, 2018
Submission Date
August 1, 2017
Acceptance Date
January 8, 2018
Published in Issue
Year 2018 Volume: 35 Number: 1