I.B. Pagu

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RESEARCH REGARDING THE INFLUENCE OF AGE AND CORPORAL WEIGHT ON EFFICIENCY AT SMOKING AND CHEMICAL COMPOSITION OF SMOKED RAINBOW TROUT

I.B. Pagu, C.E. Nistor, E. Măgdici, G.V. Hoha, Aida Albu, B. Păsărin

Abstract
Smoking, as a traditional method for trout preservation, is one of the oldest methods utilised to increase the storage time and to improve the taste of fish meat. Due to its quite small dimensions, rainbow trout is a perfect fish for being processed by warm smoking, process which allow its consumption without any additional preparation. To realize the current study were smoked at warm a number of 60 individuals of Oncorhynchus mykiss breed, 20 individuals for each age group (second summer, third summer and fourth summer), determine the efficiency at smoking, dry matter, ash, content in proteins and content in lipids for all three batches of smoked rainbow trout (L1, L2 and L3). By weighting of the smoked carcasses, gathered from the all three experimental batches of rainbow trout, were obtained efficiency for smoking between 51.28% and 60.97%. Regarding the chemical composition the obtained values were between 36.72 and 41.15% for dry matter, the maximum value being recorded at second summer rainbow trout individuals. Content in proteins recorded the best values (30.42%) at individuals from batch L1, content in lipids was between 6.84% and 9.16%, and content in ash was in interval 1.40-1.59%.

Key words: warm smoking, rainbow trout, efficiency, chemical composition