CHANGES IN CHEMICAL COMPOSITION AND SENSORY QUALITY OF RAINBOW TROUT (ONCHORHYCHUS MYKISS) IN LIGHT DRY SALTING UNDER DIFFERENT TIMES AND TEMPERATURES

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MOGHADDAM NOUSHIN; SHABANPOUR BAHAREH; SHABANI ALI; IMANPOUR MOHAMMAD REZA

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Journal: JOURNAL OF MARINE SCIENCES AND TECHNOLOGY Year:2010 | Volume:9 | Issue:2 Page(s): 33-45

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Title

CHANGES IN CHEMICAL COMPOSITION AND SENSORY QUALITY OF RAINBOW TROUT (ONCHORHYCHUS MYKISS) IN LIGHT DRY SALTING UNDER DIFFERENT TIMES AND TEMPERATURES

Author(s)

MOGHADDAM NOUSHIN | SHABANPOUR BAHAREH | SHABANI ALI | IMANPOUR MOHAMMAD REZA | Issue Writer Certificate

Keywords

RAINBOW TROUTQ2

LIGHT DRY SALTINGQ3

CHEMICAL COMPOSITIONQ2

SENSORY QUALITYQ3

Abstract

Salting is one of the oldest fish preservation methods. In recent years, salting procedures are changed, not only to preserve the fish but also to improve its aroma and flavor. In this study effects of two temperatures (4 and 10oC) in two times (6 and 12 hours) on CHEMICAL COMPOSITION and SENSORY QUALITY of LIGHT DRY SALTING was assayed. Experiments were carried out in completely randomized design as a factorial with tree replicates. The salt concentration in LIGHT DRY SALTING was 10%. The salt changed CHEMICAL COMPOSITION and SENSORY QUALITY in muscles of fish. By increase in salting time from 6 to 12 hours, moisture and protein decreased to 3.13% and 1.2% in 4oC and 3.57% and 1.5% in 10oC, respectively. The light salting of fillets increased ash and muscle salt content and induced pH, fat and SENSORY QUALITY changes. The results showed that use of LIGHT DRY SALTING in RAINBOW TROUT fillets in lower times produce a good quality product.

Cites

EFFECT OF PRE-TREATMENTS WITH LIGHT SALTING AND PRE-DRYING ON PHYSICAL CHARACTERISTICS AND AMOUNT OF OIL UPTAKE IN RAINBOW TROUT (ONCORHYNCHUS MYKISS) NUGGETS

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APA: Copy

MOGHADDAM, NOUSHIN, SHABANPOUR, BAHAREH, SHABANI, ALI, & IMANPOUR, MOHAMMAD REZA. (2010). CHANGES IN CHEMICAL COMPOSITION AND SENSORY QUALITY OF RAINBOW TROUT (ONCHORHYCHUS MYKISS) IN LIGHT DRY SALTING UNDER DIFFERENT TIMES AND TEMPERATURES. JOURNAL OF MARINE SCIENCES AND TECHNOLOGY, 9(2), 33-45. SID. https://sid.ir/paper/74665/en

Vancouver: Copy

MOGHADDAM NOUSHIN, SHABANPOUR BAHAREH, SHABANI ALI, IMANPOUR MOHAMMAD REZA. CHANGES IN CHEMICAL COMPOSITION AND SENSORY QUALITY OF RAINBOW TROUT (ONCHORHYCHUS MYKISS) IN LIGHT DRY SALTING UNDER DIFFERENT TIMES AND TEMPERATURES. JOURNAL OF MARINE SCIENCES AND TECHNOLOGY[Internet]. 2010;9(2):33-45. Available from: https://sid.ir/paper/74665/en

IEEE: Copy

NOUSHIN MOGHADDAM, BAHAREH SHABANPOUR, ALI SHABANI, and MOHAMMAD REZA IMANPOUR, “CHANGES IN CHEMICAL COMPOSITION AND SENSORY QUALITY OF RAINBOW TROUT (ONCHORHYCHUS MYKISS) IN LIGHT DRY SALTING UNDER DIFFERENT TIMES AND TEMPERATURES,” JOURNAL OF MARINE SCIENCES AND TECHNOLOGY, vol. 9, no. 2, pp. 33–45, 2010, [Online]. Available: https://sid.ir/paper/74665/en

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