Monitoring the Ripening Process of Rainbow Trout Marinade Prepared in Different Acid and Salt Concentrations by Following the Changes in Physicochemical and Sensory Parameters

Ogretici Y. K., Gökoğlu N.

Journal of Aquatic Food Product Technology, cilt.33, sa.7, ss.528-541, 2024 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 33 Sayı: 7
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1080/10498850.2024.2381001
  • Dergi Adı: Journal of Aquatic Food Product Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Compendex, Environment Index, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.528-541
  • Anahtar Kelimeler: Marinated fish, physicochemical changes, ripening, sensory properties
  • Akdeniz Üniversitesi Adresli: Evet

Özet

Physicochemical and sensory changes of fish were investigated during marination of rainbow trout. Equilibration in the acidity of A (2% acid, 8% salt), B (4%, 8%), C (2%, 12%), and D (4%, 12%) groups took place at the 24, 24, 30, and 30th hours, respectively; in salt, it occurred at 36, 42, 42, and 36th hours, respectively. With ripening, a* value decreased, and b* value and hardness increased. Salt concentration affected acid taste; acid affected salt taste. This study revealed the effects of the ratio of acid and salt used in rainbow trout marinade on ripening and the resulting changes in sensory properties.