Determination of the shelf life of rainbow trout, hot smoked with olive and oak sawdust and stored at +4ºc, using different salting methods

In this study, it was aimed to examine the chemical, physical, microbiological and sensory changes in rainbow trout (Oncorhynchus mykiss) that were hot smoked with olive and oak sawdusts by applying different salting methods, vacuum packed and stored at +4ºC. Fish were dry salted, in 10 % salt solution and 10 % salt + 0.6 % NaNO2 mixture was held in the solution waiting. The TVB-N value measured on the first day of storage was determined as 18.66 mg N/100g. During storage, TVB-N values increased gradually in the groups (p<0.05) and on the 49th day only dry salted, oak sawdust smoked group exceeded the consumable value. TBA value remained below the limit value in all groups during storage. The lowest TBA value was measured in the groups that were brined with sodium nitrite and smoked with oak and olive sawdust, respectively. When free fatty acids and peroxide values are compared; during the storage period, the most positive results were found in the groups smoked with olive sawdust (p<0.05). The lowest TAMB, TAPB and yeast-mold counts were determined in the groups that were brined with sodium nitrite and smoked with oak and olive sawdust. In sensory evaluation, panelists reported that fish in all groups up to day 42 were a pleasurable product. When all the study results were evaluated in general, it was found that salting, vacuum packaging and smoking had positive effects on the shelf life of trout; Among the groups, it was observed that the groups smoked with olive sawdust were more attractive than the others. With the present study, it was concluded that it would be appropriate to use olive sawdust wastes along with other wood chips for smoking fish. Key Words: Oncorhynchus mykiss, Hot smoking, Olive sawdust, Oak sawdust, Vacuum packaging, Shelf life.