List of Articles Rainbow trout roe

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  1 - Effect of different concentrations of pure and mixed salt on the shelf life of salted rainbow trout (Oncorhynchus mykiss) roe during refrigerated storage
  B. Shabanpour G. Ghorbanian S.M. Ojagh P. Pourashouri S. M. Aghili Negad
  This study aimed to investigate the effects of salting of rainbow trout (Onchorhynchus mykiss) roe by pure and mixed salts (3.5, 4.5 and 5.5 %) on the quality and shelf life of the product, with respect to the contents of Total Volatile base nitrogen (TVBN), lipid oxida More

  This study aimed to investigate the effects of salting of rainbow trout (Onchorhynchus mykiss) roe by pure and mixed salts (3.5, 4.5 and 5.5 %) on the quality and shelf life of the product, with respect to the contents of Total Volatile base nitrogen (TVBN), lipid oxidation (TBA), and on the proximate compositions during storage. The processing of roe leaded to changes in its chemical composition. In comparison with fresh roe, salted roe presented higher contents of TBA and lower content of TVBN. The greatest increases of TVBN were observed in the samples salted by salt without additives, in which TVBN was detected at 43.43 mg/100 g. pH value, salt absorption and TVBN and lipid oxidation had significant increase during storage (p<0.05). By increasing the salt concentration of 3.5 to 4.5 and 5.5%, rate of lipid oxidation was increased; however, moisture, protein content and TVBN and pH were decreased. The addition of mixed salt as a preservative decrease the pH value had a significant effect in maintaining the quality of the roe. Manuscript profile