Effects of Phosphate Dip Treatments on Chemical, Microbiological, Color, Textural, and Sensory Changes of Rainbow Trout (Onchorhyncus mykiss) Fillets During Refrigerated Storage

Abstract

The influence of dipping rainbow trout fillets for 10 min in 5% solutions containing sodium monophosphate (MSP), sodium diphosphate (DSP), and sodium triphosphate (TSP) on microbiological, chemical, color, textural, and sensory analyses of fish fillets were assessed. Treatment of rainbow trout fillets with DSP and TSP were effective against the proliferation of total mesophilic, psychrotrophic bacteria, and coliform bacteria counts. Phosphate treatments did not affect lipid oxidation (TBA), TVB-N values, and textural qualities. According to the results of microbiological analyses, DSP and TSP extended the shelf-life of trout fillets an additional three days over the control and MSP during refrigerated storage. DSP and TSP treatments were determined more effective than MSP for inhibition of microbial growth. DSP and TSP treatments can be an alternative way to improve the shelf-life of fish and fish products.