Effect of Traditional Marinating on Bacterial and Chemical Characteristics in Frozen Rainbow Trout Fillet

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 56days. 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 v. 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 forpsychrophilic bacteria was significant (p<0.05). Conclusion: The most obvious finding to emerge from this study is that rainbow troutflesh could be marinated and stored at -18 ˚C for at least 56 days with no major unfavorable changes.

Keywords:

Analysis , Food Quality , Frozen Foods , Trout