Özet:

This study has studied chemical and sensual changes that occur during the 9 day storage period in oncorhynchus mykiss filets added to grape oil. Examples were made a chemical (pH, TVB-N and TBARS) and sensual (colour, smell, appearance and general acceptability) analysis every three days. According to the results of chemical analyses, the pH, TVB-N and TBARS values were found lower during the storage period in different concentrations in samples that were added to grape oil compared to the control group. The pH range of all samples is 6,07 (0th day group D) to 6,39 (third day group B). As a result of the sensual assessments, the panelists have a minimum control group (4.25±0) in terms of general acceptability. When the samples are liked, the most of the samples of group D (5.00±0.00) are liked.Emotional analysis results match the results of chemical analysis. In the summary content, the quality data should be indicated and the lifetime of the rack should be indicated.

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