IJAIR NAAS Score : 3.99 ,ISSN : 2319-1473
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A Characterization Study of Hot Smoked Rainbow Trout for Each Production Stages
- Bilge Bilgin Fıcıcılar; Huseyin Genccelep
- Chromatographic, chemical, microbiological, physical methods were used to evaluate the effects of processing steps on the quality changes of hot smoked rainbow trout manufactured in a commercial plant. Hot smoked rainbow trout (R1) and cooked rainbow trout (R2) were produced, vacuum-packed, and kept in a refrigerated storage for 21 days. Characterization techniques include proximate analysis, TBA, TVB-N, pH, color, microbiological and biogenic amine analysis by HPLC. TBA, and TVB-N levels increased during storage. Significant differences (p0.05) were observed between R1 and R2 groups. Microbiological counts increased during refrigerated storage. Biogenic amine amount was determined and histamine was the main amine, which ranged between 0.83-15.60 mg/kg for R1 and 1.15-53.65 mg/kg for R2. There were fluctuations of the biogenic amine amounts in hot smoked rainbow trout. Evisceration had no impact on accumulation of biogenic amines. Marination process decreased the amount of histamine in rainbow trout while the histamine concentration in the marination solution increased. Smoking had a reducing effect on biogenic amines accumulation. Total biogenic amine amount of samples were below EU-permitted levels. As a result, the microbiological parameters such as total aerobic bacteria, Enterobacteriaceae, Lactobacillus, psychotropic bacteria count are the most important parameters for longer shelf life in hot smoked rainbow trout
- Select Volume / Issue:
- Year:
- 2017
- Type of Publication:
- Article
- Keywords:
- Biogenic Amine; Fish Quality; Smoking; Shelf Life; Rainbow Trout; Histamine
- Journal:
- IJAIR
- Volume:
- 6
- Number:
- 2
- Pages:
- 411-418
- Month:
- September
- ISSN:
- 2319-1473
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