Changes in sensory quality and chemical composition of rainbow trout (Oncorhynchus mykiss) in light brain salting under different temperatures and times

In this study the effects of temperatures (4 and 10˚C) and times (6, 12, 24 and 48 hours), on chemical composition and sensory quality of rainbow trout fillets during brine salting process in 13% of brine concentration was measured. Experiments were carried out in completely randomized design as a factorial with 3 replications was studied in order to produce the most significant salted production. Changes in the moisture, pH, salt and protein content were measured and sensory qualities by ten panel group were measured. The result of experiment during brine salting showed with increasing salting times from 6 hours to 48 hours, decreased protein content to 3% in 4 and 10 degree of centigrade (P≤0.05), also moisture content decreased and salt content were increased. But no significant changes were happened in pH. The results of experiment in sensory quality with increasing salting times and temperature showed that quality of aroma, flavor, color and tissue decreased but significant different did not see in some of the treatments. In this investigation seams the best treatment according to consumption in 13% brine salting concentration was salted treatment in 6 hours and 4 degree of centigrade.