Aksun, Elif Tuğçe Cukurova University - Faculty of Fisheries - Department of Fishing and Fish Processing Technology, Turkey , Tokur, Bahar Karakaya Cukurova University - Faculty of Fisheries - Department of Fishing and Fish Processing Technology, Turkey

Effects of sodium bicarbonate injection on sensory and chemical qualities of rainbow trout during iced storage

14510

In this study, different concentrations of sodium bicarbonate (SBC) injection just after harvested was applied to enhance the qualities of trout during iced storage for 21 day. The quality of trout was evaluated using pH, total volatile basic nitrogen (TVB-N, mg N/100 g muscle), amount of salt- soluble protein (SEP), sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) and sensory analyses. In conclusion, the pH of trout muscle increased and TVB-N value decreased following treatment with SBC. At the end of storage the lowest pH value was obtained from 0.5 M SBC group, the highest ph value was obtained from 1M group. The highest TVB-N value was obtained for the control group with 31.17 mg 100 g−1 value, and the lower TVB-N value was obtained for 0.75 M SBC injected group with 15.470 mg 100 g−1 value and 1 M SBC injected with 17.220 mg 100 g−1 at the end of storage. Improvements were observed for all sensory attributes in all SBC- treated samples during storage.

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Rainbow trout , sodium bicarbonate , quality , iced storage

Ege Journal Of Fisheries an‎d Aquatic Sciences

104