The effects of different wood sawdusts on color and sensory properties of hot smoked rainbow trout (Oncorhynchus mykiss)

This study investigates the chemical and physical parameters of rainbow trout (Oncorhynchus mykiss) before and after hot smoking with different materials (maple, oak, alder, cherry, spruce and beech) as well as sensory properties after hot smoking. Significant differences were observed between fresh and hot smoked products (p<0.05). Hot smoked products were determined to have higher percentages of crude protein, fat and ash than fresh products. As a result of the color measurements, significant differences were detected between product groups (p<0.05). L* value of rainbow trout was the highest in oak group, 45.00; a* value in cherry and spruce groups was higher than the other groups and b* value in beech, spruce and cherry groups was higher than the others. L* value in the fillets of rainbow trout was the highest alder group, 64.75; a* value was the highest cherry group, 10.48; b* value was the highest beech group, 21.35. pH value was found between 6.73-7.05. In sensory analysis, panelists assessed appearance, odour, texture flavour and overall acceptability parameters. Consequently, the most preferred sawdust materials were determined as cherry, 8.80; beech, 8.00; spruce, 7.80; alder, 7.40; oak, 6.60 and maple, 6.00, respectively. All the groups hot smoked with different materials were concluded to be of good quality; however, hot smoking with cherry material was found more convenient for rainbow trout from sensory aspect.