Turkish Journal of Veterinary & Animal Sciences




In this research, the shelf-life of vacuum-packed Rainbow trouts ( Salmo gairdneri) in 80° salinometer for 4 hours and then, treated by cold smoking (for 8 hours at 28°C) and by hot smoking (smoking was carried out in these steps: first, at 30°C for 30 minutes; second, at 50°C for 30 minutes and then, samples were cooked at 80°C for 45 minutes) was determined during the storage periods at +4±1°C and -18±1°C. Trouts stored at +4±1°C were analysed for four -day intervals till they lost their accept-ability and trouts stored at -18±1°C were analysed for one moth intervals for six months. Total mesophylic aerobic bacteria (TMAB), total psychrotrophic aerobic bacteria (TPAB) and lactic acid bacteria (LAB) counts, pH value and total volatile bases nitrogen (TVB-N) were determined. Furthermore, sensorial evaluation was done. According to the results, since the smoking temperature was high hot smoking was found more effective on preventing bacterial growth than cold smoking. At +4±1°C storage temperature, the interaction between smoking method and storage time regarding TMAB, TPAB and LAB was found significant (P


Rainbow trout, smoking, storage, shelf life

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