Effect of Chilling on Microbiological, Biochemical and Sensory Attributes of Whole Aquacultured Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792)

Several species of fresh water fish including common carp (Cyprinus carpio), rohu (Labeo rohita), mrigal (Cirrhinus mrigala) and rainbow trout (Oncorhynchus mykiss) are being farmed in India in order to meet the increasing demand for fresh fish. Among the fresh water fishes, rainbow trout is farmed in many parts of India. Worldwide, farmed trout production is increasing. The demand for trout in the Country is estimated to be 800 T per annum [1]. Rainbow trout (Oncorhynchus mykiss Walbaum), an exotic cold water species, is considered to be a highly priced fish in India. The fish is marketed mainly as fresh in chilled condition. Recently it was found its way to supermarkets in metro cities as an exotic food item which has demand among the urban population. Trout fillets in the form of smoked and vacuum packaged products have high demand in northern European countries. Trout is a preferred table fish in the U.S and Europe. The increasing demand for high quality fresh seafood has intensified the search for methods and technologies for better utilization of fresh fish.