The aim of this study was to determine the effects of nisin (250 international units per gram), chitosan (1%), eringo extract (1%), combination of three material and salt treatment (1.5%) on the quality and sensorial traits of rain bow trout (Oncorhynchus mykiss) roe du
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The aim of this study was to determine the effects of nisin (250 international units per gram), chitosan (1%), eringo extract (1%), combination of three material and salt treatment (1.5%) on the quality and sensorial traits of rain bow trout (Oncorhynchus mykiss) roe during refrigerated (4±1 ̊C) storage for 60 days. Lipid, ash, moisture, pH, amount of TVN, TBA, Aerobic mesophilic bacteria, psychrotrophic bacteria, yeast and mold were evaluated at 0, 15, 30, 45 and 60 days. Sensorial analyses of samples were evaluated. The results showed that Chitosan and combinational treatment had significant effect (p≤ 0.05) in decrease of microorganisms after 45 days. In addition, TVN had a significant increase during the time (p≤0.05) but in Chitosan and combinational treatment not observed significant change until 45 days. According to the sensory evaluation, was not significant difference between the chitosan and combination treatments until 45 days. Based on the results of chemical and biological analyses, control, salt, nisin and E.extract were unusable between 0 and 15 days. Therefore, it can be concluded that the use of chitosan improved shelf life and organoleptic properties of fish roes effectively.
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