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| The Processing of Smoked Rainbow Trout |
| HANG Jian-chun et al. |
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Abstract The study mainly introduced the effect of smoked rainbow trout on tenderness and sensory score by controlling processing time on the smoked rainbow trout.The sensory score of the product would increase when curing time prolonged,while it would decrease when sousing time went on extending,it was better that the curing time between 40～60min.There was great influence for drying time on production.The bulk of water in fish ran off and tenderness increased in the wake of prolongation of drying time,and there had a better sensory score with a drying time at 100～140min.Finally drying time played the most important role on tenderness and sensory evaluation of production and curing time secondary.The study decided the best technology parameters are curing 50min,drying 120min, cooking 90min and 0.1% of smoking fluid concentration.
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2007, Vol. 21 
