Effect of  garlic and lemon extracts on organoleptic assessment of salted rainbow trout (Oncorhynchus mykiss) roe during refrigerator storage

Effect of garlic and lemon extracts on organoleptic assessment of salted rainbow trout (Oncorhynchus mykiss) roe during refrigerator storage

Document Type : scientific research article

Abstract

Fish roe contains high level of protein and unsaturated fatty acids, but the roe are susceptible to spoilage and its sensorial and qualitative characteristics decrease during storage. Salt and antioxidant used in the production of roe to prevent or retard spoilage. This study examined the sensory factors (color, smell, taste, appearance) of rainbow trout roe using plant extracts, such as garlic, lemon, as a suitable method for processing. The roes were salted and then divided into 4 treatments (0.3, 0.5, 1 and 1.5 %) of the extracts. The sensory properties were investigated during 60 days of storage in refrigerator. Suitable amounts of extracts i.e. garlic, lemon and mixture of garlic and lemon in salted salmon roe were 0.5, 0.5 and 1.5 %, respectively. Mixture of garlic extracts and lemon had the highest organoleptic properties at the end of storage. Therefore plant extracts are suitable to create good taste and increase the shelf life of seafood such as rainbow trout roe.

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