A practical quality index method (Qim) developed for aquacultured rainbow trout (oncorhynchus mykiss)

DİLER A., GENÇ İ. Y.

International Journal of Food Properties, cilt.21, sa.1, ss.857-866, 2018 (SCI-Expanded, Scopus) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 21 Sayı: 1
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1080/10942912.2018.1466326
  • Dergi Adı: International Journal of Food Properties
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.857-866
  • Anahtar Kelimeler: Aquacultured rainbow trout, Oncorhynchus mykiss, Quality index method, Sensory analysis, Shelf life
  • Isparta Uygulamalı Bilimler Üniversitesi Adresli: Evet

Özet

Quality index method (QIM) was developed for whole (W) and gutted (G) rainbow trout during ice storage. Draft schemes were modified and final schemes consisted of 30 and 15 demerit points, and 12 and 14 days of shelf life was found for whole and gutted rainbow trout, respectively. Linear regression was calculated with storage time and correlation of QI scores was found to be 0.98 and 0.99 for W and G samples, respectively. Moreover, the developed QIM for W and G rainbow trout with this study is a nondestructive and rapid method for the sensory evaluation of rainbow trout.