The effect of additives on the shelf life of processed trout eggs

The fact that the diversity of species in the aquaculture sector is too low to compare with natural resources causes regional or excessive/unbalanced price decreases in aquaculture depending on supply and demand. In contrast to these price decreases, portion fish production costs are increasing year by year. This situation affects trout prices especially in Turkey, which is the biggest producer in Europe. It is important to develop delicate (tasty-delicate) products with a long shelf life for the Turkish consumer market. In this study, the effects of natural and synthetic additives were investigated to determine the longer shelf life of processed rainbow trout eggs. In this study, rainbow trout eggs obtained by stripping were cleaned with 10% brine, followed by dry salting (7.5%) for 40 hours. Then they were washed with 5% salt brine, left untreated (control) after drying, and divided into 6 groups, which were treated with 1% liquid smoke, thyme, lemon, flax, or grapeseed oils. The rainbow trout eggs were placed in glass jars and stored under refrigerator conditions without heat treatment. According to the sensory analysis results of the liquid smoke and essential oil applied products positive feedback has been received from the panelists. The liquid smoke applied group was the safest group in terms of microbiology and did not lose its consumable properties during the analysis period. The shelf life of processed trout eggs to which grapeseed oil was applied was 50 days, 30 days for the group treated with oregano oil, 10 days for the groups treated with flax and lemon oil.