Effects of Salting and Refrigerator Storage on Rainbow Trout (Oncorhynchus mykiss) Roe Quality: Chemical and Microbial Changes

In recent years, rainbow trout roe has become a valuable and popular product among consumers. In this study, the quality and health status of this product were studied during the salting and refrigeration process.

This study aimed to compare the effects of salting rainbow trout roe on its shelf life, volatile nitrogen, and changes in fatty acid profile during refrigerated storage.

After the first wash, we grouped the fish roe into the raw roe (control group) and the salted roe (1.5% pure salt). The groups were kept in the refrigerator for 0, 15, and 30 days and analyzed for chemical, microbial, organoleptic, and fatty acids.

The results showed that salt content affected the fatty acid profile during the salting of the fish roe, but no significant differences were observed between the two treatments. Total bacterial counts increased during refrigerated storage, but the salted fish roe had lower total bacterial counts than the raw roe. Total volatile basic nitrogen in raw roe increased from 5.97 to 30.00 mg/kg and in salted roes from 6.05 to 23.18 mg/kg.

Salting (1.5%) fish roe is a good way to increase its shelf life while preserving its high quality. After salting, the amount of fatty acid decreased, but no change was observed during storage.