Monitoring the Ripening Process of Rainbow Trout Marinade Prepared in Different Acid and Salt Concentrations by Following the Changes in Physicochemical and Sensory Parameters.

Physicochemical and sensory changes of fish were investigated during marination of rainbow trout. Equilibration in the acidity of A (2% acid, 8% salt), B (4%, 8%), C (2%, 12%), and D (4%, 12%) groups took place at the 24, 24, 30, and 30th hours, respectively; in salt, it occurred at 36, 42, 42, and 36th hours, respectively. With ripening, a* value decreased, and b* value and hardness increased. Salt concentration affected acid taste; acid affected salt taste. This study revealed the effects of the ratio of acid and salt used in rainbow trout marinade on ripening and the resulting changes in sensory properties. [ABSTRACT FROM AUTHOR]