A. A. Khanipour

[ 1 ] - Effect of different packaging methods on shelf life of hot smoked rainbow trout (Oncorhynchus mykiss) during storage at 0-2ºC

This study was carried out to investigate the effects of three different packing methods including modified atmosphere, vacuum and common packaging on chemical, microbial and sensorial quality and shelf life of hot smoked Rainbow trout (Oncorhynchus mykiss) during storage at refrigerated temperature. For hot smoking, rainbow trout were gutted and cut in butterfly form and washed. Fish gutted br...