The effects of additives as a marinade producer on nutritional quality parameters of Oncorhynchus mykiss fish during storage at 4°C

Abstract

The purpose of the present study was to evaluate the utilization of additive ingredients on the proximate composition, energy value, yield percentage, and pH value of cold and cooked Rainbow trout marinade. In this study, the effect of the marinating solution with different concentrations of lemon juice and salt on various quality properties in the processed muscle was determined. Results showed the pH value of the cold marinade in treatments 2, 3, and 4 decreased to 5.57, 5.15, and 5.14 with significant differences, respectively. The results showed that the marinade yield range (27.1%–19.28%) was found as a result of the marinating process. There was a significant difference between the cold and cooked fish marinades in terms of water content, pH, proximate contents, and yield percentage. The protein content in cold marinade was highest at 16.43%, while in treatments 2, 3, and 4, it decreased to 16.42%, 14.00%, and 14.56%, respectively with a significant difference. The lipid content in cold marinade (2.31%) for treatment 4 was highest, while in treatments 3 and 4, it increased significantly. The cold marinade treatment 4 found the highest energy and nutrient values, while the yield of marinade was 61.21%. The treatment T2 in cooked marinade found the highest energy value and the lowest weight loss (89.7%). Moisture retention in fish‐cooked marinade treatments was found to be 13.5%, 5.52%, and 9.77%. It can be concluded that treatment 2 was the best option for both cold and cooked marinades.

Effects of different marination conditions on the physico-chemical and microbiological quality of anchovy (Engraulis encrasicolus) fillets inoculated with Morganella psychrotolerans during cold storage

“…Marination is a technological procedure that does not involve heat treatment and is based on the degree of ripening; the quality of the final product is also determined by the raw material used. Additionally, the fish material commonly determines marinating solution maturation: brining solution and sodium chloride: the ratio of acetic acids and temperature [ 6 ].…”

Consumer Perception on Tuna Fish Meat Marinated with Natural Preservatives

“…Marinating techniques for fresh meat [13] Can prevent Salmonella enterica and Listeria monocytogenes contamination in raw meat 3.…”

Effect of Different Processes to Nutrient Profile of Dead Fresh Fish Carangoides armatus as Potential Protein-Rich Seafood

“…The fourth standard method: Preparation of marinade from Gish fish fresh dead fillet 9 In order to prepare marinade solution, salt concentration of 5%, 10%, and 15% prepared and then vinegar concentration of 12%, 15%, and 20% prepared based on weight of fillet. And 12 g of vinegar in 100 g of fish fillet with 5% salt water for 20 min, mixed and then heated for 20 min.…”

“…Fifth standard method: Quality control of canned tuna fish 9 The purpose of this stage was to determine percentage of nutritional compounds in canned tuna fillet and compare it with nutritional composition of dead fresh tuna, in order to know nutritional value of canned tuna during processing and after that until time expiration. According to reviews from articles, Hoover canned fish had 24% protein, 14% fat, and pH 5, and for fresh yellow fish, protein 22%, fat 16%, and pH was 5.…”