Evaluation of Rainbow Trout and Meagre Fillets as Novel Ready-To-Eat Products

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Aquatic Food Product Technology Pub Date : 2023-04-21 DOI:10.1080/10498850.2023.2224317

İdil Can Tunçelli, Ö. Özden

引用次数: 1

Abstract

ABSTRACT Consumers are interested in nutritional food products to keep themselves healthy. This requires the development of alternative ready-to-eat products. This study aimed to develop value-added products using rainbow trout and meagre fillets. The fillets underwent processes of liquid smoking, salting, and drying. Quality parameters such as sensory characteristics, nutritional value, TVB-N, TBARS, TMA-N, pH, aw, and microbiological stability were evaluated during cold storage. All groups remained within the acceptable chemical and microbiological limits. The addition of liquid smoke flavor extended shelf life by 10-20%. Sensory panelists highly appreciated the final products, which are considered valuable ready-to-eat options for seafood markets.

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虹鳟鱼和鱼片作为新型即食食品的评价

消费者对营养食品感兴趣，以保持自己的健康。这就要求开发替代性即食产品。本研究旨在利用虹鳟鱼和鱼片开发高附加值产品。鱼片经过液体熏制、腌制和干燥的过程。在冷藏过程中评估感官特性、营养价值、TVB-N、TBARS、TMA-N、pH、aw和微生物稳定性等质量参数。所有组别均保持在可接受的化学和微生物限度内。添加液体烟熏香精可延长保质期10-20%。感官小组成员高度赞赏最终产品，这些产品被认为是海鲜市场上有价值的即食选择。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.