Evaluation of Rainbow Trout and Meagre Fillets as Novel Ready-To-Eat Products

Can Tunçelli İ., Özden Ö.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, cilt.32, sa.4, ss.373-383, 2023 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 32 Sayı: 4
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1080/10498850.2023.2224317
  • Dergi Adı: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Compendex, Environment Index, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.373-383
  • Anahtar Kelimeler: aquaculture, drying, liquid smoke, Salting, vacuum packaging
  • İstanbul Üniversitesi Adresli: Evet

Özet

Consumers are interested in nutritional food products to keep themselves healthy. This requires the development of alternative ready-to-eat products. This study aimed to develop value-added products using rainbow trout and meagre fillets. The fillets underwent processes of liquid smoking, salting, and drying. Quality parameters such as sensory characteristics, nutritional value, TVB-N, TBARS, TMA-N, pH, aw, and microbiological stability were evaluated during cold storage. All groups remained within the acceptable chemical and microbiological limits. The addition of liquid smoke flavor extended shelf life by 10-20%. Sensory panelists highly appreciated the final products, which are considered valuable ready-to-eat options for seafood markets. .