Effect of initial preparation (full, empty stomach and fillets) on quality and shelf life of rainbow trout (Oncorhynchus mykiss) at temperatures -18 C˚

Authors
Bahareh Shaban Pour
Sona Kalteh
Afsaneh Nadimi
Fatemeh Gol Ali pour
Maryam Azari Beh
Marziyeh Key shams
Mahya Namdar
Abstract
The purpose of this study was to investigate the effect of different methods of preparation of raw rainbow trout (Oncorhynchus mykis) (full, empty stomach, fillets and fillets of butterflies) on quality and shelf life was over 4 months of storage in home freezers. To this end, rainbow trout transferred to the laboratory and washed, were prepared by the method described and qualitative assessment of fish at the end of each month by measurement of chemical parameters (free fatty acids, thiobarbituric acid, protein, fat, moisture, ash, under pressure moisture, pH, heme iron content) and sensory (flavour, odor, texture, color) were performed. With increasing storage time heme iron content reduced, so that at the end of storage heme iron content was more in treatment of whole fish. Also under pressure moisture, TBA nad FFA increased in different treatments and in the fourth month of storage, the rate of these variables were lower in treatments of whole fish. Sensory analysis results indicate utility of all treatments decreased with increasing storage time but the rate of decline was less than in whole fish. According to the results, as can be fish kept in perfect shape than in other forms it is recommended.
Keywords
Rainbow trout (Oncorhynchus mykis)
Freezing
shelf life
Fillet
Empty stomach
Journal of food science and technology(Iran)
Volume 13, Issue 52
April 2016
Pages 55-65