The new gastronomic product: dried and vacuumed rainbow trout roe

In this study, it was aimed to investigate that the effect of drying process on rainbow trout (Oncorhynchus mykiss Walbaum, 1792) roes in terms proximate composition, aw, pH, TVB-N, TBARs, microbiological counts and color parameters. Drying lasted 42 hours including, 18 at 30oC 24 45oC. The dried fish were vacuum-packed (vacuum degree 0.02MPa) stored 4oC for 90th days. crude lipid, protein, ash moisture contents fresh roe 6.67%, 18.51%, 2,67%, 71.99%, respectively. No change detected aw value vacuum packed eggs between first 90 days (p>0.05). While pH decreased with pretreatments drying, TVB-N TBARs increased. At end storage period, reached 42.57mgN / 100g. total mesophilic aerobe bacteria count did not exceed limit period. Total anaerobe bacteria, Coliform, E. coli, H2S producing (including S. putrefaciens) Lactic acid vacuumed below detectable values (<0.30 LogCFU/g). conclusion, has been determined can be safely consumed 60 ±4oC.