The effect of sodium bicarbonate application on the quality of rainbow trout (Oncorhynchus mykiss) during iced storage

In this study, it was evaluated the effect of intramuscular injection of different concentrations (K, 0.25, 0.50, 0.75 and 1 M) of sodium bicarbonate (SBC) injection of whole trout and different concentrations (1%, 3% ve 5%) SBC and dipping of trout fillets in SBC solutions(the concerntrations of (1%,3% and 5%) on chemical and sensory quality parameters during iced storage. pH, total volatile basic nitrogen (TVB-N, mg N/100 g muscle) and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) were used for determination chemical quality. Sensory evaluation were done by using color, odor, flavor, texture and general acceptability.As result of injection treatment, the pH significantly increased and TVB-N value significantly decreased with higher SBC injection of whole trout during iced storage (p<0.05). According to SDS-PAGE results, observable changes weren?t found in protein profiles of whole groups. When the changes of sensory parameters as aresults of different concentrations SBC injection were evaluated, 0.75 M and 1 M SBC injection were found to be improved the textural parameters of whole trout during iced storage. As a results of dipping treatment, TVB-N value weren?t effected with the different concentration of SBC and dipping time (p>0.05), while the pH value were found to be significantly increased during the iced storage of tout fillet (p<0.05). According to SDS-PAGE results, observable changes weren?t found in protein profiles of whole groups.Sensory evaluations showed that revealed improvements were observedii in sensory attributes in all treated samples compared to the control.