Volume 2, Number 4 (December 2015)                   J. Food Qual. Hazards Control 2015, 2(4): 128-133 | Back to browse issues page

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Maktabi S, Zarei M, Chadorbaf M. Effect of Traditional Marinating on Bacterial and Chemical Characteristics in Frozen Rainbow Trout Fillet. J. Food Qual. Hazards Control. 2015; 2 (4) :128-133
URL: http://jfqhc.ssu.ac.ir/article-1-203-en.html

Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran , s.maktabi@scu.ac.ir
Abstract:   (928 Views)

Background: In recent years, there has been an increasing interest in using food additives from natural sources to improve taste and also extend shelf life of semi-preserved food. The aim of this paper was to examine chemical and microbiological changes promoted by a traditional marinating process in rainbow trout fillets during frozen storage.

Methods: Fish fillets were immersed in traditional marinades and stored at -18 °C for 56 days. Some chemical and microbial characteristics like total volatile basic nitrogen (TVN), thiobarbituric acid (TBA), water holding capacity (WHC), pH, mesophilic, and psychrophilic bacterial count were performed with 7 days interval. The results were analyzed by repeated measure ANOVA test using SPSS 16.0 software.

Results: Data showed that although the value of TVN, TBA and, WHC in marinated samples were higher than control ones, but the differences were not significant (p>0.05). The numbers of bacteria in marinated samples were lower than control groups and for psychrophilic bacteria was significant (p<0.05).

Conclusion: The most obvious finding to emerge from this study is that rainbow trout flesh could be marinated and stored at -18 ˚C for at least 56 days with no major unfavorable changes.

Full-Text [PDF 393 kb]   (308 Downloads)    
Type of Study: Original article | Subject: Special
Received: 15/06/23 | Accepted: 15/10/04 | Published: 15/12/29

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