Effect of Smoking Methods on Shelf-Life of Rainbow Trout (Salmo gairdneri)

Authors : Nuray KOLSARICI, Özlem ÖZKAYA

Pages : 273-284

View : 24 | Download : 9

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :In this research, the shelf-life of vacuum-packed Rainbow trouts insert ignore into journalissuearticles values( Salmo gairdneri); in 80° salinometer for 4 hours and then, treated by cold smoking insert ignore into journalissuearticles values(for 8 hours at 28°C); and by hot smoking insert ignore into journalissuearticles values(smoking was carried out in these steps: first, at 30°C for 30 minutes; second, at 50°C for 30 minutes and then, samples were cooked at 80°C for 45 minutes); was determined during the storage periods at +4±1°C and -18±1°C. Trouts stored at +4±1°C were analysed for four -day intervals till they lost their accept-ability and trouts stored at -18±1°C were analysed for one moth intervals for six months. Total mesophylic aerobic bacteria insert ignore into journalissuearticles values(TMAB);, total psychrotrophic aerobic bacteria insert ignore into journalissuearticles values(TPAB); and lactic acid bacteria insert ignore into journalissuearticles values(LAB); counts, pH value and total volatile bases nitrogen insert ignore into journalissuearticles values(TVB-N); were determined. Furthermore, sensorial evaluation was done. According to the results, since the smoking temperature was high hot smoking was found more effective on preventing bacterial growth than cold smoking. At +4±1°C storage temperature, the interaction between smoking method and storage time regarding TMAB, TPAB and LAB was found significant insert ignore into journalissuearticles values(P
Keywords : Rainbow trout, smoking, storage, shelf life