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Maktabi S, Zarei M, Chadorbaf M. Effect of a traditional marinating on properties of rainbow trout fillet during chilled storage. Vet Res Forum. 2016;7(4):295-300
Maktabi, S., Zarei, M., & Chadorbaf, M. (2016). Effect of a traditional marinating on properties of rainbow trout fillet during chilled storage. Veterinary research forum : an international quarterly journal, 7(4), 295-300.
Maktabi, Siavash, et al. "Effect of a traditional marinating on properties of rainbow trout fillet during chilled storage." Veterinary research forum : an international quarterly journal vol. 7,4 (2016): 295-300.
Maktabi S, Zarei M, Chadorbaf M. Effect of a traditional marinating on properties of rainbow trout fillet during chilled storage. Vet Res Forum. 2016;7(4):295-300. Epub 2016 Dec 15. PMID: 28144420; PMCID: PMC5251351.
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Vet Res Forum. 2016;7(4):295-300. Epub 2016 Dec 15.

Effect of a traditional marinating on properties of rainbow trout fillet during chilled storage.

Veterinary research forum : an international quarterly journal

Siavash Maktabi, Mehdi Zarei, Milad Chadorbaf

Affiliations

  1. Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran.
  2. DVM Graduate, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran.

PMID: 28144420 PMCID: PMC5251351

Abstract

In recent years, there has been an increasing interest in using food additives from natural sources to improve taste and also extend the shelf-life of semi-preserved foodstuffs. The aim of this study was to examine the chemical and microbiological changes promoted by a local marinating process in rainbow trout fillets during chilled storage. Fish fillets were immersed in marinades and stored at 4 ˚C for 10 days and were analyzed for total volatile basic nitrogen (TVN), thiobarbitoric acid (TBA), water holding capacity (WHC), pH, mesophilic and psychrophilic bacterial count every two days. Variations in TBA and WHC were not statistically significant between marinated and control groups. The values of TVN, pH, total psychrophilic bacteria count (TPC) and total mesophilic bacteria count (TMC) in marinated samples were significantly lower than controls. The most obvious finding of this study was that traditional marinated rainbow trout fillet stored in 4 ˚C had no undesirable changes at least for eight days.

Keywords: Chemical changes; Marinating; Rainbow trout; Refrigerator; microbial load

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