Evaluation of brown trout (Salmo trutta fario) fillets' shelf life: Fed with a humic supplemented diet

ATAMANALP M., UÇAR A., KOCAMAN E. M., ALAK G.

FOOD PACKAGING AND SHELF LIFE, cilt.29, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 29
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.fpsl.2021.100675
  • Dergi Adı: FOOD PACKAGING AND SHELF LIFE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts, INSPEC
  • Anahtar Kelimeler: Salmo trutta fario, Mineral content, Color, Texture, Meat quality, Shelf life, Humic acid, BASS DICENTRARCHUS-LABRAX, GROWTH-PERFORMANCE, MEAT QUALITY, ATLANTIC SALMON, FLESH QUALITY, FATTY-ACID, CARCASS, TRAITS, OIL, SUBSTANCES
  • Atatürk Üniversitesi Adresli: Evet

Özet

This research was designed to determine the shelf life of products obtained by using humic acid as a feed additive in trout culture. Accordingly, brown trouts (Salmo trutta fario) were fed with different levels of humic acid added feed for 90 days. At the end of the feeding trial, the chemical composition, mineral substance, color and texture analyzes were made in the obtained fillets. The shelf life of fillets was evaluated with physico-chemical [pH, Thiobarbituric Acid Reactive Substance (TBARS)], total volatile basic nitrogen (TVB-N)] and microbiological [psychrophilic bacteria, total mesophilic aerobic bacteria, lactic acid bacteria, Enterobacteriaceae, and Pseudomonas counts] parameters with 15 days of cold storage.