TY  - JOUR
T1  - A Comparative Study on Quality and Nutritional Values of Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) Treated by Liquid Smoke and Traditional Smoking Methods
TT  - Sıvı Füme ve Geleneksel Fümeleme Yöntemleriyle İşlenen Gökkuşağı Alabalığında (Oncorhynchus mykiss Walbaum, 1792) Kalite ve Besin Değerleri Üzerine Karşılaştırmalı Bir Çalışma
AU  - Altan, Can Okan
PY  - 2025
DA  - September
Y2  - 2025
DO  - 10.35229/jaes.1744969
JF  - Journal of Anatolian Environmental and Animal Sciences
JO  - JAES
PB  - Bülent VEREP
WT  - DergiPark
SN  - 2548-0006
SP  - 652
EP  - 661
VL  - 10
IS  - 5
LA  - en
AB  - In this research, the physical, chemical, and sensory effects of liquid smoking and traditional smoking methods on rainbow trout (Oncorhynchus mykiss) were examined and compared. Both groups obtained by these methods were found to have high nutritional value, while a decrease in moisture and lipid content was observed in the traditional smoking group due to the cooking method. Liquid smoking caused a greater reduction in pH compared to the traditional method, while the TVB-N value was higher in the liquid-smoked group. TBARs values were low in both methods, indicating good quality in terms of lipid oxidation. In sensory analyses, both smoked groups received high acceptance scores; traditional smoking stood out in appearance and texture, while liquid smoking was preferred for saltiness. Textural analyses revealed that products treated with liquid smoke exhibited a more elastic and cohesive structure. In conclusion, liquid smoking applied to rainbow trout emerges as a strong alternative to the traditional method in terms of both quality and health.
KW  - Liquid smoking
KW  - Traditional smoking
KW  - Rainbow trout
KW  - Sensory analysis
KW  - Food safety
N2  - Bu araştırmada, sıvı dumanlama ve geleneksel dumanlama yöntemlerinin gökkuşağı alabalığı (Oncorhynchus mykiss) üzerindeki fiziksel, kimyasal ve duyusal etkileri incelenmiş ve karşılaştırılmıştır. Bu yöntemlerle elde edilen her iki grupta da yüksek besin değeri bulunmuş, geleneksel dumanlama grubunda ise pişirme yöntemine bağlı olarak nem ve yağ içeriğinde azalma gözlemlenmiştir. Sıvı dumanlama, geleneksel yönteme kıyasla pH’da daha büyük bir azalmaya neden olurken, TVB-N değeri sıvı dumanlanmış grupta daha yüksek bulunmuştur. Her iki yöntemde de TBARs değerleri düşük olup, bu da yağ oksidasyonu açısından iyi kaliteyi göstermektedir. Duyusal analizlerde, her iki dumanlanmış grup da yüksek kabul puanları almıştır; geleneksel dumanlama görünüm ve doku açısından öne çıkarken, sıvı dumanlama tuzluluk bakımından tercih edilmiştir. Doku analizlerinde ise, sıvı duman ile işlenen ürünlerin daha elastik ve bütünleşik bir yapıya sahip olduğu ortaya çıkmıştır. Sonuç olarak, gökkuşağı alabalığına uygulanan sıvı dumanlama, hem kalite hem de sağlık açısından geleneksel yönteme güçlü bir alternatif olarak öne çıkmaktadır.
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UR  - https://doi.org/10.35229/jaes.1744969
L1  - https://dergipark.org.tr/tr/download/article-file/5065289
ER  -