Effects of Two Different Modified Atmosphere Compositions on Durability of Steam-Cooked Rainbow Trout (Oncorhynchus Mykiss, Walbaum, 1792)

Abstract

In this study, steamed rainbow trouts (Oncorhynchus mykiss, Walbaum, 1792) were packaged in modified atmosphere and stored at 4 ± 1C. Trouts were cooked under 100.2C steam heat for 20 min in the steam cooker. During packaging, three different gas mixtures as group K packaged with 100% air, group A including 60% CO2 − 40% N2 and group B including 60% N2 − 40% CO2, were used. Total volatile basic nitrogen, thiobarbituric acid, pH, microbiological (total mesophilic aerobic bacteria, total psychrophilic bacteria, total yeast – mold) and sensory analyses were carried out, and the effect of packaging conditions was investigated on the shelf life of steamed trout. Considering the results of the sensory analysis, the shelf life of steamed trout was determined as 19 days in the control group and 27 days in groups A (60% CO2 − 40% N2) and B (60% N2 − 40% CO2), respectively. Practical Application High demand for processed food nowadays is causing an increase in the number of performed studies related with processed food. While consumers are choosing processed food, they care about them being healthy and nutritious (processed food). In this study, the steaming method, which is indicated among healthiest cooking methods, was used. In addition, we aim to determine the shelf life of trout by using two different modified gas ratios. At the end of the study, it seemed that packaging in modified atmosphere extended the shelf life of steamed trout.