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1 (Oncorhynchus mykiss) (+ ºC) * (// : //: ).. (Oncorhynchus mykiss). ( C) Thiobarbituric acid (TBA) Free Fatty Acids (FFA) (TVC) Total Viable Count Total Volatile Basic Nitrogen (TVB-N)... TVC TVB-N TBA. ( ) TVB-N ( log cfu/g) TVC. (Oncorhynchus mykiss) : zolfaghari.mz@gmail.com - : - : : *

2 ....(Yildiz et al., 2004)..(Bremner, 2002) Arashisar et ).(al., 2004 Rezaei et al., ).( (FAO, 2009). (Oncorhynchus mykiss) Statistical Yearbook of Fisheries Organization of ).(Iran, Barat et al., ).(2006 Rezaei and Hosseini, ).(2008.(Gram and Dalgard, 2002) % Mahmoud ).(et al., 2006 (HUFA ) (EPA ) (DHA ).(Steffen, 1997) 1- High unsaturated fatty acids 2- Eicosapentenoic acid 3- Decosahexanoic acid

3 . ). ) ( (... FFA ) % FFA / ) (% / (. ). (. ( ) ml (/ N) NaOH =/ gr / / ( FFA ( ) = (TBA). (1997) Egan et al. HACH, DR/2000, ) (USA (MDA) (TBA). 1- Malonaldehid.. ( ± SD ±ºC)... - ) ( -. AOAC 2005; 938, ) ºC (08. (AOAC; 950, 46) (James, 1995) Vap 40 Kjeldtherm. Gerhardt / James, ). (1995 Gerhardt SE 416 Soxtec. ( ).. (FFA) Egan et al.. (1997).

4 ... - Goulas and Kontominas. (2007).. -ºC ) ( Mann-Whitney U Kruskal-Wallis.. %.. SPSS (TVB-N ) (1998) TVB-N. Parvaneh ( ). /. ( ) TVB-N= / / (TVC) ( - Siskos (2007). ) ( Seward -.. ( ) PCA. ( ). cfu/gr.. % 1- Total volatile basic nitrogen 2- Plate count agar

5 - TVC. TVC.. TVC * - (Oncorhynchus mykiss) ( ) /±/ /±/ /±/ /±/. * - FFA.. FFA FFA FFA.(P</).(P>/) - TBA TBA.(P>/) (P</) TBA.(P>/). TBA - TVB-N. TVB-N. TVB-N TVB-N.(P</).

6 ... 7 a درصد اسيد اولي يك f e d c b b 1 (Oncorhynchus mykiss) ( ± SD) -..( ºC) ميلي گرم مالون آلدهيد در هر كيلوگرم نمونه a b b b c e d (Oncorhynchus mykiss) ( ± SD) -..( ºC). ميلي گرم نيتروژن در 100 گرم فيله g f e d c b a (Oncorhynchus mykiss) ( ± SD) - -..(ºC).

7 9 8 d a a a log cfu/g f e 4 g 3 (Oncorhynchus mykiss) ( ± SD) -..(ºC). امتياز (ºC) (Oncorhynchus mykiss) -. امتياز (ºC) (Oncorhynchus mykiss) -.

8 ... امتياز (ºC) (Oncorhynchus mykiss) -. امتياز (ºC) (Oncorhynchus mykiss) -. TVC. TVB-N. - TVC / ** (ºC) (Oncorhynchus mykiss) FFA / ** -/ ** TBA / ** / ** / ** TVB-N / ** / ** / ** / ** TVB-N TBA FFA TVC. **

9 Ramanathan and ).(Das 1992 Goulas and Kontominas ).( TBA.(Chouliara et al., 2004) TBA.(Bremner, 2002). TBA. TBA TBA Jeevanandam et ).(al., 2001; Goulas and Kontominas 2007.(Silva and Ammerman 1993) TBA - (Goulas and Kontominas, 2007) FFA. / Rezaei and Hoseeini (2008). Rezaei FFA et al. (2008). FFA.(Aubourg and Medina, 1999) FFA.(Bremner, 2002) FFA.(Lugasi et al., 2007) FFA.(Abourg, 2001) FFA. FFA.(Losada et al., 2004) TBA.

10 ... / log cfu/g / log cfu/g. Venugopal, ) log cfu/g TVC (2006. TVC. TVC (Mahmoud et al., 2006) - (Rezaei et al., 2008) - (Arashisar et al., 2004) C.. log cfu/g.. TVB-N TVB-. N.. TVC TVC. TVB-N....(Huss, 1995) TVB-N.. Arashisar et ) TVB-N.(al., TVB-N (Gram and Huss, 1996) TVB-N... TVB-N.(Arashisar et al., 2004) ) TVB-N ( / TVB-N Lag phase

11 . ( C). - AOAC Official Methods of Analysis of the Association of Official Analytical Chemists. - Arlington, VA: Author.Arashisar, S., O. Hisar., M. Kaya and T. Yanik, Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets. Journal of Food Microbiology, 97: Aubourg, S Fluorescence study of the proxidant activity of free fatty acids on marine lipids. Journal of the Science of Food and Agriculture, 81: Aubourg, S. and I. Medina, Influence of storage time and temperature on lipid deterioration during cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) frozen storage. Journal of the Science of Food and Agriculture, 79: Barat, J.M., L. Gallart-Jornet., A. Andres., L. Akse., M. Carlehog and O.T. Skjerdal, Influence of cod freshness on the salting, drying and desalting stages. Journal of Food engineering, 73: Bremner, H.A Safety and quality issues in fish processing. CRC Press, 519 p. - Chouliara, I., I.N. Savvaidisa., N. Panagiotakisb and M.G. Kontominasa, Preservation of salted, vacuum-packaged, refrigerated sea bream (Sparus aurata) fillets by irradiation: microbiological, chemical and sensory attributes. Journal of Food Microbiology, 21: Egan, H., R.S. Kirk and R. Sawyer, Pearson s chemical Analysis of Foods. 9 th edition. Churchill Livingtone, Edingburgh, Scotland, UK. pp Goulas, A.E., and M.G. Kontominas, Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes. Food chemistry, 100: Gram, L., and P. Dalgaard, Fish spoilage bacteria problems and solutions. Current Opinion in Biotechnology, 13: Gram, L. and H. Huss, Microbiological spoilage of fish and fish products. International Journal of Food Microbiology, 33: Huss, H.H Quality and quality changes in fresh fish. FAO Fisheries Technical Paper No. 348, Food and Agriculture Organization (FAO) of the United Nations, Rome, Italy. - James, C.S Analitical chemistry of foods. Blackie Academic and Professional Press, pp Jeevanandam, K., A. Kakatkar., S.N. Doke., V. Bongiwar and V. Venugopal, Influence of salting and gamma irradiation on the shelf-life extension of threadfin bream in ice. Food Research International, 34: Losada, V., J. Barrose-Velazquez., J.M. Gallardo and S.P. Aubourg, Effect of advanced chilling methods on lipid damage during sardine (Sardina pilchardus) storage. Journal of Food Science, 63: Lugasi, A., V. Losada., J. Hovari., V. Lebovics., I. Jakoczi and S. Aubourg, Effect of pre-soaking whole pelagic fish in a plant extract on sensory and biochemical changes during subsequent frozen storage. Food Science and Technology, 40: Mahmouda, B.S.M., K. Yamazaki., K. Miyashita, I.S. Shin and T. Suzuki, A new technology for fish preservation by combined treatment with electrolyzed NaCl solutions and essential oil compounds. Journal of Food Chemistry, 99: Ozogul, Y., Ozyurt, G., Ozogul, F., Kuley, E., Polat, A Freshness assessment of European eel (Anguilla anguilla) by sensory, chemical and microbiological methods. Food Chemistry, 92: Parvaneh, V Quality control and the chemical analysis of food. Tehran University Press, 325 p

12 ... - Ramanathan, L. and N.P. Das, Studies on the control of lipid oxidation in ground fish by some polyphenolic natural products. Journal of Agricultural and Food Chemistry, 40: Rezaei, M., and S.F. Hosseini, Quality assessment of farmed rainbow trout (Oncorhynchus mykiss) during chilled storage. Journal of Food science, 73: Rezaei, M., S.F. Hosseini., H. Ershad Langrudi., R. Safari and S.V. Hosseini, Effect of delayed icing on quality changes of iced rainbow trout (Onchorynchus mykiss). Food Chemistry, 106: Silva, J.L., and G.R. Ammerman, Composition, Lipid changes, and sensory evaluation of two sizes of channel catfish during frozen storage. Journal of Applied Aquaculture. 2(2): Siskos, L., A. Zotos., S. Melidou and R. Tsikritzi, The effect of liquid smoking of fillets of trout (Salmo gairdnerii) on sensory, microbiological and chemical changes during chilled storage. Journal of Food chemistry, 101: Statistical Yearbook of Fisheries Organization of Iran , Steffens, W Effects of variation in essential fatty acids in fish feeds on nutritive value of freshwater fish for humans. Aquaculture, 151: Venugopal, V Sea food processing, adding value through quick freezing, retortable packaging cook- chilling. Taylor and Francis Group Press. NewYork, USA, 485 p. - Yildiz, M., E, Sener and H, Gun, Effect of refrigerated storage on fillet lipid quality of rainbow trout (Oncorhynchus mykiss w.) fed a diet containing different levels of dl α-tocopherol acetate. Turk Journal of Veterinary Animal Science. 30:

13 119 Journal of Natural Environmental, Iranian Journal of Natural Resources, Vol. 64, No. 2, 2011, pp Study of Trend of Chemical and Microbial Changes of Rainbow Trout (Oncorhynchus Mykiss) to Determine the its Optimum Shelf-Life During Storage in Refrigerator Temperature (4 C) M. Zolfaghari *1, B. Shabanpour 2 and S. Falahzadeh 3 1 M.Sc Graduated, Gorgan University of Agriculture and Natural Resources, Gorgan, I.R. Iran 2 Associate Professor of the Gorgan University of Agriculture and Natural Resources, Gorgan, I.R. Iran 3 a M.Sc Student, Gorgan University of Agriculture and Natural Resources, Gorgan, I.R. Iran (Received: 21 November 2009, Accepted: 7 Jun 2010) Abstract Nowadays, importance of keeping and presentation of fresh fish, with regard to consumer preference for fresh fish rather than frozen fish, is increasing. So, determination of fish shelf-life, to find its consumption time, due to high perishability of fish, is important. This study was aimed to investigate the process of spoil changes and determining the shelf-life of rainbow trout (Oncorhynchus mykiss) fillet during storage period in refrigerator (4 C). For this purpose, rainbow trout fillets were kept in refrigerator for 18 days and the changes of free fatty acids (FFA), tiobarbitoric acid (TBA), total volatile bases nitrogen (TVB-N), total viable count (TVC) and sensory evaluations were assessed. The results showed that the quantity of chemical indices increased during storage period. With regard to the standard quantity of TBA, TVB-N and TVC and also sensory evaluation of panel group, the samples were out of the specified standard on 5 day. Considering of correlation between chemical and microbial indices with total acceptability showed that the most precise indices for shelf-life determination of rainbow trout fillet is TVC (6 log cfu/g) indicator and TVB-N (about 25 mg in 100 g fillet). Accordingly, rainbow trout fillet can be kept in refrigerator for 5 days. Keywords: Rainbow trout (Oncorhynchus mykiss), Shelf-life determination, Microbial analysis, Chemical analysis, Sensory assessments refrigerator temperature *Corresponding author: Tel: ,Fax: , zolfaghari.mz@gmail.com

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