+44-7897-074717PÃâñnar OÃâßuzhan and Simay Angis
In this research, the effects of processing methods of (hot smoking, cold smoking, grilling, frying) on the sensory, mineral matter and proximate composition of rainbow trout (Oncorhynchus mykiss) fillets were investigated. Proximate composition of raw trout fillets was determined as 70.3% moisture, 20.1% crude protein, 2.6% crude fat and 1.2% crude ash. According to the results of protein, fat and moisture contents of rainbow trout were found to be very significant (P<0.01) but ash content was found to be not significant (P>0.05) for all processing methods. Na, K, Ca, Mg, P, Fe, Zn and Mn contents of rainbow trout were found to be very significant (P<0.01) but Cu content was found to be significant (P<0.05) for all cooking methods. Mineral elements detected were Na>K>P>Mg>Zn>Fe>Mn>Cu. According to sensory evoluation results were observed hot smoked rainbow trout was had better taste parameters than the other processing methods.
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