in this study, proximate composition and sensory evaluation of giant gourami compared with rainbow trout and common carp. brightness (l*) was significantly higher than the other species and this leads to the highest score in sensory evaluation of the fillet color. moreover eci index of carp was significantly higher than that of the other two fish, in body part. between the species, hardness, ch...

The present study was carried out to determine the fatty acid profile of rainbow trout (Oncorynchus mykiss) from three Slovenian fish farms; Zalog, Želimlje and Povodje. Fatty acids composition determined on a gas chromatograph with flame ionization detector (GC-FID). results showed that farming conditions have significant influence trout. predominant saturated (SFA) palmitic acid, oleic main m...

In this study, the essential oil (EO) of Pistacia atlantica subsp. kurdica was added at the rate of 10 g/kg of daily diet of rainbow trout and its effect on gut microbiota (Enterobacteriaceae, Lactobacillus spp., total count), growth performance and antioxidant status of rainbow trout fillet was investigated. Sixty apparently healthy rainbow trout with an approximate weight of 150 g ±3.5 were r...

In this study, selectively bred rainbow trout (Oncorhynchus mykiss) with improved fillet yield were reared on three commercially available diets that varied in dietary lipid content: low (LL, 18%), moderate (ML, 24%), and high (HL, 29%–33%). The objective was to determine if a genotype by diet interaction affects product muscle quality traits (HY) (LY) lines of trout. Main effects the genetic l...

in recent years, there has been an increasing interest in using food additives from natural sources to improve taste and also extend the shelf-life of semi-preserved foodstuffs. the aim of this study was to examine the chemical and microbiological changes promoted by a local marinating process in rainbow trout fillets during chilled storage. fish fillets were immersed in marinades and stored at...

nowadays, using natural preservatives than synthetic ones is increasing. the present study was aimed to compare the effect of thyme (zataria multiflora boiss), onion (allium cepa) and ziziphora clinopodioides extracts on shelf-life extending of rainbow trout (oncorhynchus mykiss) salted, vacuum packaged fillet, kept at 4°c. for this purpose fish filets were kept in 4 treatment: salted in brine ...

Summary This study was conducted to evaluate the effect of chitosan coating enriched with garlic extract (GE) and coriander essential oil (CEO) on shelf life rainbow trout fillet. Treatments were prepared (2%) containing GE CEO (0.1% 0.5%) both separately in combination. The results showed that had significant effects peroxide value (PV), thiobarbituric acid (TBA), total volatile basic nitrogen...

In recent years, the use of edible coatings as a carrier of food additives and antimicrobial compounds in fishery products has been considered. This study was carried out to evaluate the effects of 2% chitosan coating singly or combined with 0.1% grape seed extract (GSE) on microbial (mesophilic and psychrophilic count), chemical (TBA, pH and PV) and sensorial properties of rainbow trout fillet...