@article{MAKHILLJAVA20109222466,
    title = {The Effects of Salting on Chemical Quality of Vacuum Packed Liquid Smoked and Traditional Smoked Rainbow Trout (<I>Oncorhyncus mykiss</I>) Fillets During Chilled Storage},
    journal = {Journal of Animal and Veterinary Advances},
    volume = {9},
    number = {22},
    pages = {2778-2783},
    year = {2010},
    issn = {1680-5593},
    doi = {javaa.2010.2778.2783},
    url = {https://makhillpublications.co/view-article.php?issn=1680-5593&doi=javaa.2010.2778.2783},
    author = {Hasan Huseyin and},
    keywords = {shelf life,rainbow trout,traditional smoke,Liquid smoke,TS2,LS2},
    abstract = {The study reports the effects of TS (Traditional Smoke) and LS (Liquid Smoke) smoking processes after performing chemical composition analyses using two different brining solutions on fillets of rainbow trout. The fillets were brined at 36 and 70% for 4 h at 4&deg;C affected by each brining level. It was concluded that shelf life of TS1 and LS1 extended to 90 days while TS2 and LS2 were 120 days. The results of the study demonstrated that liquid smoking process is quite appropriate to the rainbow trout fillets and 70% brining provided longer shelf life.}
    }