The effects of additives as a marinade producer on nutritional quality parameters of Oncorhynchus mykiss fish during storage at 4°C.

Abstract

The purpose of the present study was to evaluate the utilization of additive ingredients on the proximate composition, energy value, yield percentage, and pH value of cold and cooked Rainbow trout marinade. In this study, the effect of the marinating solution with different concentrations of lemon juice and salt on various quality properties in the processed muscle was determined. Results showed the pH value of the cold marinade in treatments 2, 3, and 4 decreased to 5.57, 5.15, and 5.14 with significant differences, respectively. The results showed that the marinade yield range (27.1%-19.28%) was found as a result of the marinating process. There was a significant difference between the cold and cooked fish marinades in terms of water content, pH, proximate contents, and yield percentage. The protein content in cold marinade was highest at 16.43%, while in treatments 2, 3, and 4, it decreased to 16.42%, 14.00%, and 14.56%, respectively with a significant difference. The lipid content in cold marinade (2.31%) for treatment 4 was highest, while in treatments 3 and 4, it increased significantly. The cold marinade treatment 4 found the highest energy and nutrient values, while the yield of marinade was 61.21%. The treatment T2 in cooked marinade found the highest energy value and the lowest weight loss (89.7%). Moisture retention in fish-cooked marinade treatments was found to be 13.5%, 5.52%, and 9.77%. It can be concluded that treatment 2 was the best option for both cold and cooked marinades.