Chemical, sensory and microbiological, changes of naturel and cultured rainbow trout (Oncorhynchus mykiss) during ice storage

In this study, chemical, sensory and microbiological changes of natural and cultured rainbow trout (Oncorhynchus mykiss Walbaum, 1792) during the iced storage period. There was not significant differences in sensory parameters of natural and cultured rainbow trout at the beginning of the storage, although differences between groups were in significant towards the end of the storage periods (P<0.05). the sensory results correlated well with microbiological results. The sensory and microbiological results showed that the shelf-life of natural and cultured rainbow trout was 14 days in ice. Initial TVB-N level of natural and cultured rainbow trout were 11.15 and 14.13 mg/100 g and reached the value of 17.08 ve 14.48 mg/100 g at the end of the storage periods, respectively. TBA values of natural and cultured trout were statistically significant during storage periods (p<0.05). Peroxide value of trout meat fluctuated during storage periods. Natural trout fillets had higher FFA values than aquacultured fish. Significant differences were observed in ammonia and biogenic amine accumulation between natural and aquacultured trout (P<0.05). Natural trout generally had higher ammonia and biogenic amine production compared to cultured trout. The most accumulated amine in trout fillets were dopamine, serotonine and tyramine. The result of the study showed that chemical and microbiological changes in wild and aquacultured rainbow trout varied depending on spesific storage days.Key words: Rainbow Trout, Biogenic amines, Fish quality.