Abstract
ABSTRACT Physicochemical and sensory changes of fish were investigated during marination of rainbow trout. Equilibration in the acidity of A (2% acid, 8% salt), B (4%, 8%), C (2%, 12%), and D (4%, 12%) groups took place at the 24, 24, 30, and 30th hours, respectively; in salt, it occurred at 36, 42, 42, and 36th hours, respectively. With ripening, a* value decreased, and b* value and hardness increased. Salt concentration affected acid taste; acid affected salt taste. This study revealed the effects of the ratio of acid and salt used in rainbow trout marinade on ripening and the resulting changes in sensory properties.
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