Effect of salting and packaging on liquid-smoked rainbow trout fillets during refrigerated storage | Zendy

OĞUZHAN Pinar | Zendy

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Effect of salting and packaging on liquid-smoked rainbow trout fillets during refrigerated storage

Author(s) -

OĞUZHAN Pinar

Publication year - 2013

Publication title -

african journal of microbiology research

Language(s) - English

Resource type - Journals

ISSN - 1996-0808

DOI - 10.5897/ajmr2012.2447

Subject(s) - modified atmosphere , food science , rainbow trout , brine , vacuum packing , aerobic bacteria , chemistry , mesophile , tbars , salting , shelf life , lactic acid , bacteria , fishery , biology , biochemistry , fish <actinopterygii> , genetics , oxidative stress , organic chemistry , lipid peroxidation

The aim of this study was to investigate the effect of salting and packaging treatments on liquid-smoked rainbow trout fillets during refrigerated storage (4°C) for 120 days. Treatments included the following: V1 (vacuum packaged35% brine), M1 (modified atmosphere packaged50% CO2 + 50% N235% brine), V2 (vacuum packaged70% brine) and M2 (modified atmosphere packaged70% brine). Fillets were subjected to microbiological (total aerobic mesophilic bacteria, psychrotrophic bacteria, Pseudomonas, lactic acid bacteria, Enterobacteriaceae, yeast and mould) and chemical (pH, thiobarbituric acid reactive substances-TBARS, total volatile base nitrogen-TVB-N) analyses on 0, 15, 30, 45, 60, 75, 90, 105 and 120 th days. The number of microorganisms, TBARS and TVB-N values increased according to increment of storage. Modified atmosphere packaging (MAP) gave better results than vacuum packaging in terms of all investigated parameters. Moreover, M2 was effective in extending the shelf life of rainbow trout fillets.

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