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The sensory features of rainbow trout (Oncorhynchus mykiss) marinades prepared in different asetic acid and eugenol ratios


In this study, the marinades that were prepared in different ratio of asetic acid and eugenol were determined sensory perspective and it was aimed to find the best appropriate ratio of these substances to the product. In the preparation of the product 2%, 4% and 8% asetic acid, 0.5%, 0.1%, 1% and 5% concantrations of eugenol were used. And also salt (NaCl) were used in constant ratio 10% in all series. Prepared marinade samples were matured in refrigerator for 3 days in 4±1 degree C and were taken to evaluation with 5 panelist group as to determine sensory, colour, smell, appearance, crispness, flavour and general appreciation level.According to ana-lyse results, the samples prepared by using 2% and 4% asetic acid had got the highest appre-ciation, but the samples treated with 8% acetic acid had got sour and hard structure. In 1% and 5% of eugenol concantration the products had got a undesirable bitterish, flavor taste and it af-fected the crispness negatively. In contrast a good aroma in its 0.1% and 0.5% concantrations were given to the product.