Effect of Ascorbic Acid Utilization on Cold Smoked Fish Quality (Oncorhynchus mykiss) during Process and Storage

Abstract

The objective of the study is to investigate the effects of ascorbic acid on the quality of cold-smoked trout (Oncorhynchus mykiss), with or without sodium nitrite (NaNO₂). For this purpose, fish samples (~250 g) were treated with six forms of brine prepared with 10% salt which is the control, treated with 10% salt and 0.4%NaNO₂, 10% salt and 0.2%NaNO₂, only 2.5% ascorbic acid (Dry Salt Basis) and their combinations, and stored at +4°C. The groups were analyzed after 4 days interval for microbiologic quality, biochemical quality and sensory quality. According to the results, the samples treated with only ascorbic acid increased the shelf-life of smoked fish about > 8 days. TVB-N value of the control group was average 41.72 mg/100 g after 16 day; the group containing ascorbic acid was on average 30.53 mg/100 at this time. Ascorbic acid reduced the residual nitrite in all groups. The residual nitrite disappeared in the ascorbic acid including groups after 20 day.