Work

Effect of Ascorbic Acid Utilization on Cold Smoked Fish Quality (Oncorhynchus mykiss) during Process and Storage

Year: 2013

Type: article

Abstract: The objective of the study is to investigate the effects of ascorbic acid on the quality of cold-smoked trout (Oncorhynchus mykiss), with or without sodium nitrite (NaNO 2 ).For this purpose, fish samples (~250 g) were treated with six forms of brine prepared with 10% salt which is the control, treated with 10% salt and 0.4%NaNO 2 , 10% salt and 0.2%NaNO 2 , only 2.5% ascorbic acid (Dry Salt Basis) and their combinations, and stored at +4℃.The groups were analyzed after 4 days interval for microbiologic quality, biochemical quality and sensory quality.According to the results, the samples treated with only ascorbic acid increased the shelf-life of smoked fish about > 8 days.TVB-N value of the control group was average 41.72 mg/100 g after 16 day; the group containing ascorbic acid was on average 30.53mg/100 at this time.Ascorbic acid reduced the residual nitrite in all groups.The residual nitrite disappeared in the ascorbic acid including groups after 20 day.

Source: Food Science and Technology Research

DOI: 10.3136/fstr.19.823

Authors: Aydin KILIC, Aydin OZTAN

Institution: Aksaray University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: bronze

Funder: Niğde Üniversitesi