Application of different processing techniques to cultured fish and determination of their quality

Nowadays, the aquaculture sector, which is inversely proportional to the decrease in the amount of fisheries obtained from natural resources, is growing rapidly and the total production capacity in the world has reached 110.2 million tonnes in 2016. This growth acceleration is similar in our country and the amount of aquaculture is recorded as 276.502 tonnes in 2017 and a large part of this is sent to fresh consumption and export. Since the 1980s, consumers' choice of aquatic products has shown a trend towards ready-to-use products in the world markets. In particular, healthy nutrition needs of working people make it necessary to develop reliable prepared foods. With this rapid increase, the variety of processed ready-to-eat food for the consumer in the domestic food production sector has increased day by day but has not yet achieved this variety in terms of aquaculture. In this sense, the creation of new product markets with high added value in processed aquaculture and the addition of new products to them is of great importance for the economy. In this study, the quality, based on the shelf life of chemical, microbiological and sensory analyzes, was determined by using the combined application of salting /drying and smoking methods to fish obtained from aquaculture. In this study, chemical, microbiological and sensory analyzes and quality parameters based on shelf life were determined in the products obtained from aquaculture by developing different taste/aroma products by combining salting/drying and smoking methods. In this study, liquid smoked applied rainbow trout (AS) and meagre (GS) fish were applied to dry salting and drying in cold air flow. The final products were vacuum packed and stored at 4±2°C. In the product development process, sensory, chemical and microbiological analyzes were carried out in order to determine the shelf-life during the storage process with nutrient composition analyzes. According to the evaluation of the sensory parameters of the appearance, taste, smell and texture, trout sample group which contains no liquid smoke was in the 80th day, trout sample group consisting of liquid smoke was in the 90th day; meagre sample group with no liquid smoke in the 60th day and the meagre sample group containing liquid smoke exceeded the consumption limit on the 70th day. According to the chemical and microbiological quality parameters, the deterioration limits are not exceeded in the product groups made from both fish. The rainbow trout and meagre products obtained as a result from this study are product with a long shelf life for the consumer market of salted, dried and liquid smoke flavor applied products have been appreciated highly by sensory analysis results. With this developed product, it will be possible to create alternative in consumption and gain different products with added value for export and domestic market which will contribute to the growth and development of the sector. Keywords: Rainbow trout, meagre, salting, drying, shelf life