Özet:

In this study, rainbow trout (Oncorhynchus mykiss), which is called Turkish Salmon and farming in the Black Sea, was subjected to hot smoking process using cherry (K), plum – (E), and apple –(A) tree and then stored at 3 ± 1°C. Smoked Turkish Salmon were performed microbiological (total mesophilic aerobic bacteria -TMAB, total psychrophilic aerobic bacteria -TPAB, Listeria monocytogenes yeast-mold -MK) and sensory (color, odor, taste, texture and appearance) analysis during storage. According to the results of microbiological analysis of products; while TMAB, TPAB and MK counts were determined as 2.5±0.02, 2.1±0.08 and 2.4±0.03 log CFU/g respectively in raw fish meat, it was observed that microorganisms were inhibited in the first week in all groups after hot smoking application. At the end of the storage, the TMAB, TPAB and MK count of trout smoked with cherry, plum and apple shavings respectively were 7.85±0.23, 7.48±0.63, 7±0.72; 7.5±0.86, 7.21±0.97, 6.98±0.88; 3.1 ±0.28, 2.78 ±0.40, 2.59 ±0.60 log CFU/g, L. monocytogenes was not detected. With sensory analysis, it was found that the effect of using different sawdust in terms of odor and texture on smoking trout was insignificant (p>0.05). As a result of 42 days of storage, it was determined that group A samples had the best microbiological and sensory quality.

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