Effect of different salt concentration on fillet quality of hot smoking somon (Salmo salar), rainbow trout (Onchorhynchus mykiss) and mackerel (Scomber scombrus)

In this study, it was aimed to investigate that effects on filet quality of hot smoking rainbow trout (Onchorhynchus mykiss), salmon (Salmo salar) and mackerel (Scomber scombrus) performed in different salt concentrations (10%, 15%, 20%). With this purpose, to determine nutrient value; moisture, protein, fat and ash, to determine texture specialties; hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilienceness, to determine color specialties; L*, a*, b*, to designated sensual quality; appearance, consistence, taste and smell were established. At the end of the study, moisture was determined in rainbow trout as 73.23±0.12%, in salmon as 67.59±0.98% and in mackerel as 62.85±0.93% after hot smoking respectively. Moisture was significantly decreased in all experimental groups. Protein, fat and ash content of the groups showed an increase depend upon decreasing on moisture and salt concentration. SFA concentration in rainbow trout and mackerel showed an increase compared to brine concentration with an inverse ratio. MUFA was significantly decreased in rainbow trout and mackerel and increased in salmon. On the contrary, PUFA was significantly increased in rainbow trout and mackerel and decreased in salmon. It was investigated that the increasing value of PUFA in mackerel was an inverse ratio with brine concentration. Omega 3 value was increased when brine concentration increased contrary to omega 6. It was found that omega 3 and 6 were decreased in salmon group and increased in mackerel group with an inverse ratio of brine concentration. DHA/EPA ratio was increased depends on the brine process in rainbow trout and mackerel in contrast to salmon. It was determined that when L* value was decreased, a* and b* values were increased significantly. When texture specialties of the groups were investigated, hardness was significantly decreased in rainbow and mackerel group, but increased in salmon group. Chewiness was decreased in rainbow trout group and increased in salmon and mackerel group. Sensual quality parameter such as color, smell, taste, and consistence were found in trout and salmon groups as 'very good' and mackerel group was investigated as 'good'. General admiration was highest in 20% rainbow trout group, %10 salmon and mackerel groups. The most preferred groups were sequenced as salmon, rainbow trout and mackerel respectively. As a result of the study, different salt concentration performed to products before hot smoking stage was effective on color, texture, and sensual quality specialties on the products was determined. Additionally, salmon one of the fish in the experiment exposed to hot smoking procedure was exhibited as an alternative product to in contrary to cold salmon process with its high sensual quality test results.