TY  - JOUR
T1  - Effects of Acetic Acid and Different Salt Concentrations on the Shelf Life of Caviar from Rainbow Trout (<I>Oncorhynchus mykiss</I> W. 1792)
AU - Gurel Inanli, Ayse AU - Oksuztepe, Gulsum AU - Ozpolat, Emine AU - Emir Coban, Ozlem 
JO  - Journal of Animal and Veterinary Advances
VL  - 10
IS  - 23
SP  - 3172
EP  - 3178
PY  - 2011
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2011.3172.3178
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2011.3172.3178
KW  - Caviar
KW  -rainbow trout
KW  -shelf-life
KW  -salt
KW  -acetic acid
KW  -chemical
KW  -microbiological
KW  -sensorial
AB  - In this study, the intention is the investigation of the chemical, microbiological and sensorial changes occurring during cold storage (4&plusmn;1&deg;C) of the caviar obtained from rainbow trout (<I>Oncorhynchus mykiss</I>, W. 1792) that is wet salted and added acetic acid in different ratios. If data obtained as results of this study, an effect on microbiological and chemical parameters of samples were observed depending on increasing acetic acid and salt ratios. In addition, it was determined any effect of acetic acid on the organoleptic of samples. In this study especially when the sensorial data were evaluated the shelf-life of the groups were determined as 14 days in 5% salt containing A and B groups as 21 days in 10% salt containing C and D groups.
ER  -