Sensory evaluation of cold-smoked trout packaged in vacuum and modified atmosphere

  • Jasna Djordjevic University in Belgrade - Faculty of Veterinary Medicine
  • Natasa Pavlicevic Veterinary Speciality Institute in Subotica
  • Marija Boskovic University in Belgrade - Faculty of Veterinary Medicine
  • Jelena Ivanovic University in Belgrade - Faculty of Veterinary Medicine
  • Natasa Glamoclija Univeristy in Belgrade - Faculty of Veterinary Medicine
  • Milan Baltic University in Belgrade - Faculty of Veterinary Science
Keywords: trout, smoking, packaging, storage, sensory properties

Abstract

A b s t r a c t: The aim of the study was to investigate the influence of different packaging methods on the sensory properties of cold smoked trout fillets stored at 3°C during six weeks. Cold smoked trout fillets were vacuumed packaged or packaged in one of two modified atmospheres with a gas ratio of 50% CO2:50% N2 or 90% CO2:10% N2. Before and after storage, fillets underwent sensory analysis for colour intensity, odour and taste of smoke intensity, tenderness and overall acceptability (on days 0, 7, 14, 21, 28, 35 and 42 of storage). Colour intensity, odour and taste of smoke intensity and overall acceptability of all examined groups of cold smoked trout fillets decreased during storage, while tenderness of the fish fillets remained virtually unchanged. Cold-smoked trout fillets packaged in the modified atmospheres had higher average sensory scores compared to vacuum packaged cold-smoked trout fillets. 

Published
2017-04-27
How to Cite
Djordjevic, J., Pavlicevic, N., Boskovic, M., Ivanovic, J., Glamoclija, N., & Baltic, M. (2017). Sensory evaluation of cold-smoked trout packaged in vacuum and modified atmosphere. Scientific Journal "Meat Technology", 57(2), 141-149. Retrieved from https://journalmeattechnology.com/index.php/meat_technology/article/view/26
Section
Original scientific paper