Identification of fatty acids in Rainbow trout (Oncorhynchus myksis) marinade in sauce and determination of its shelf life in 90 days

Subject Areas : Fishery

S. Ahmadpour ¹ , S. Moeini ²

1 - Dept. of Fisheries, Faculty of Marine Science and Technology, Islamic Azad University Tehran North Branch
2 - Dept. of Fisheries, Faculty of Marine Science and Technology, Islsmic Azad University Tehran North Brabnch

Received: 2013-12-23 Accepted : 2014-07-07 Published : 2015-09-21

Keywords: Rainbow trout, Fatty acids profile, marinade,