Abstract
ABSTRACT Consumers are interested in nutritional food products to keep themselves healthy. This requires the development of alternative ready-to-eat products. This study aimed to develop value-added products using rainbow trout and meagre fillets. The fillets underwent processes of liquid smoking, salting, and drying. Quality parameters such as sensory characteristics, nutritional value, TVB-N, TBARS, TMA-N, pH, aw, and microbiological stability were evaluated during cold storage. All groups remained within the acceptable chemical and microbiological limits. The addition of liquid smoke flavor extended shelf life by 10-20%. Sensory panelists highly appreciated the final products, which are considered valuable ready-to-eat options for seafood markets.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
