Medicine and Health Sciences Commons^™

Effect Of Smoking Methods On Shelf-Life Of Rainbow Trout (Salmo Gairdneri), Nuray Kolsarici, Özlem Özkaya

Turkish Journal of Veterinary & Animal Sciences

In this research, the shelf-life of vacuum-packed Rainbow trouts ( Salmo gairdneri) in 80° salinometer for 4 hours and then, treated by cold smoking (for 8 hours at 28°C) and by hot smoking (smoking was carried out in these steps: first, at 30°C for 30 minutes; second, at 50°C for 30 minutes and then, samples were cooked at 80°C for 45 minutes) was determined during the storage periods at +4±1°C and -18±1°C. Trouts stored at +4±1°C were analysed for four -day intervals till they lost their accept-ability and trouts stored at -18±1°C were analysed for one moth intervals for six …