Effect of Salting and Packaging Treatments on Fresh Rainbow Trout (Oncorhynchus mykiss) Fillets During Storage at Refrigerator Temperatures

In research was investigated for effect of salting and packaging treatments on the chemical and microbiological properties of rainbow trout fillets stored 25 d at 4+/-1 degrees C and packaged in vacuum or modified atmosphere (50% CO2 + 50% N-2) and salted (dry salting and brine salting) with 20% NaCl. Fillets were subjected to microbiological (total aerobic mesophilic bacteria, psychrotrophic bacteria, Pseudomonas, lactic acid bacteria, Enterobacteriaceae, yeast and mould) and chemical (pH, thiobarbituric acid reactive substances-TBARS, total volatile base nitrogen-TVB-N) analyzes on certain days (0, 5, 10, 15, 20 and 25th days) of storage. TBARS and TVB-N values were established the highest increase in dry salted samples at the end of storage. Modified atmosphere packaging, in terms investigated of all parameters gave better results than vacuum packaging. According to the results of microbiological analyses, shelf life of rainbow trout fillets was estimated as 10, 15, 20, 25, 15 and 20 days for CV, CM, V1, M1, V2 and M2 respectively