Determination of shelf life of marinade and brine injected rainbow trout (oncorhynchus mykiss, walbaum 1792) at refrigerator conditions

Abstract

The aim of this study was to determine quality changes occurring in refrigerator (3 ±1ºC) of rainbow trout (Oncorhynchus mykiss) was injected marinade brine and salt brine. The trouts were stored into 3 groups as control, marinade (4% acetic acid-8% salt) injected and brine (20% salt) injected groups. Moisture, crude protein and crude fat of fresh trout were found 78.04%, 16.83% and 4.18%, respectively. Total volatile basic nitrogen (TVB-N) and thiobarbituric acid (TBA) values were determined below the limit values during the storage period. TVB-N and TBA values of control, marinade injected and brine injected groups were found as 20.42 mg/100g, 0.35 mg MA/kg; 21.70 mg/100g, 0.30 mg MA/kg; 17.60 mg/100g, 0.30 mg MA/kg at the end of the storage, respectively. Total mesophilic aerobic bacteria (TMAB), total psychrophilic aerobic bacteria (TPAB) and total coliform counts were determined as 4.54 cfu/g, 4.34 cfu/g and 3.07 cfu/g at the end of the storage, respectively. In terms of sensory, the trouts were evaluated as raw and cooked, and quality values were determined to below the limit values for the control group at 11 day, marinade and brine injected groups at 13 day.