Microbiological, Chemical, Sensory, Color, and Textural Changes of Rainbow Trout Fillets Treated with Sodium Acetate, Sodium Lactate, Sodium Citrate, and Stored at 4 degrees C

KILINÇ B. , Cakli S. , Dincer T. , Tolasa Ş.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, vol.18, pp.3-17, 2009 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 18
  • Publication Date: 2009
  • Doi Number: 10.1080/10498850802580924
  • Page Numbers: pp.3-17


The influence of dipping rainbow trout fillets for 10 min in 2.5% solutions containing sodium acetate (NaA), sodium lactate (NaL), and sodium citrate (NaC) on microbiological, chemical, color, textural, and sensory analyses of fish fillets were assessed. According to the results of microbiological analyses, total mesophilic counts for rainbow trout fillets exceeded 7 log cfu/g, which considered the maximum level of acceptability for freshwater and marine fish after 6 days for the control, and 9 days for NaA, NaL, and NaC treatment. The shelf life of the treated trout fillets was extended by 3 days. NaA, NaL, and NaC were efficient in preventing the proliferation of total mesophilic bacteria (TMC), psychrotrophic (PC), and coliform bacteria (CB) counts. The general order of antibacterial activity of different organic salts used was: NaA > NaL > NaC. Organic salts treatment did not affect lipid oxidation and textural qualities. NaA, NaL, and NaC treatment can be an alternative way to improve the shelf life of fish and fish products.