The Use of Computer-Based Image Analysis on Colour Determination of Liquid Smoked Trout (Oncorhynchus mykiss) Treated with Different Dry Salt-Sugar Mixtures

In this study, the changes in % yield, dry matter, ash, lipid, protein content, water activity,pH, total volatile basic nitrogen (TVB-N), total viable aerobic count (TVC), yeast andmold count, lactic acid bacteria (LAB), colour parameters and sensorial properties wereanalysed in rainbow trout (Oncorhynchus mykiss) exposed to either salt only or twodifferent salt-sugar mixture treatments. For this purpose, three groups were formed. Forthe first, second and third group, fish samples were treated with only salt (S), salt andsugar blend (WS) and salt and brown sugar blend (BS), respectively. Then, the sampleswere vacuum packaged and stored at +4°C for 3 months. Overall, salt treatments, liquidsmoking and cooking as well as storage generally caused remarkable changes in theparameters of interest. However, except for the sensory analysis, not a remarkable changewas seen when the three groups were compared among themselves. The results ofexperienced panelists suggested that group BS samples had superior appearance, taste,odor and texture and therefore expected to be more preferred by the potential consumers.