Abstract: Fresh rainbow trout (Oncorynchus mykiss) fillets were treated with lactic acid at three concentrations [(0 % (control), 2 % and 4 % lactic acid], aerobically packaged and stored at 4 ? 1?C for 9 days. Chemical analysis were done at 0, 1, 3, 5, 7 and 9 days. The storage time and lactic acid treatment caused significant (p<0.05) changes in TBARS, TVB-N and pH values. TBARS values in tissue of control group increased the highest acceptable level (25 ? mol kgG ) at day 7. However, that of fillets treated with lactic acid of 2 and 4 % concentrations reached this degree at day 5 during the experimental period. While TVB-N levels reached above 20 mg/100g in control group on the third day, the groups with 2 and 4 % lactic acid reached the same level on the 5th day. Moreover, pH value of all groups did not exceed the limit of acceptability. Considering present data, it was concluded that the used concentrations of lactic acid in this study acted as a pro-oxidant on aerobically packaged rainbow trout fillets. Therefore, it should be taken care using lactic acid as a preservative agent because of its detrimental effect in lipid oxidation of especially aerobically packaged lean fish fillets.
Olcay Hisar , Telat Yan2k , Olcay Hisar and Telat Yan2k , 2005. The Effects of Lactic Acid on Chemical Properties of Rainbow Trout (Oncorynchus mykiss) Fillets . Journal of Food Technology, 3: 495-497.