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

Kilic A. , Oztan A.

FOOD SCIENCE AND TECHNOLOGY RESEARCH, vol.19, no.5, pp.823-831, 2013 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 19 Issue: 5
  • Publication Date: 2013
  • Doi Number: 10.3136/fstr.19.823
  • Page Numbers: pp.823-831


The objective of the study is to investigate the effects of ascorbic acid on the quality of cold-smoked trout (Oncorhynchus inykiss), with or without sodium nitrite (NaNO2). For this purpose, fish. samples (similar to 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 degrees 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.