Effect of heat drying on the biochemical compound, quality and sensory properties of rainbow trout (Oncorhynchus mykiss)

Subject Areas : New Technologies in Aquaculture Development

Hadi Alemi ¹

1 - هیئت علمی

Received: 2023-01-07 Accepted : 2023-01-07 Published : 2022-11-22

Keywords: Rainbow trout, Sensory properties, biochemical composition, Keywords: Drying,

Abstract :

Abstract[1] In this study, the biochemical composition, and quality and sensory properties of rainbow trout were studied by thermal drying process. For this purpose, the amount of moisture, protein, fat, ash and dried fish were measured and stored, as well as to the impact of this process on the composition of fatty acids, fatty acid profile of fresh fish and dried were determined. To evaluate the quality of tests measuring volatile nitrogenous bases, free fatty acids, pH and TBA were used. sensory properties were carried out in five Hedonic methods. The results showed that the drying rate from 16.70 to 28.89 percent protein and fat from 4.10 to 13.09 percent as reducing the amount of water during the drying of fish. Drying increases the saturated fatty acids and mono-unsaturated (4%) and a decrease in unsaturated fatty acids, especially polyunsaturated (26.7 percent), respectively. Drying temperature had a significant effect on the level of omega-3 fatty acids found in fish rainbow trout and its rate from 1.16 percent to 7.37 percent increase. During the drying of fish generally decreased during storage, this reduction was observed with greater intensity. The TBA from 0.032 to 1.065 varied TVBN rate and pH during storage showed a significantly increased. Free fatty acid content of fresh meat rainbow trout 0.36 percent during drying maintenance and 1.56, respectively, to 1.1 percent. Sensory characteristics of fish, most fish smell sensory factors except factor, fell slightly during drying during storage at refrigerator continued to decline. *-Corresponding Authors; [e-mail]