Effects of salt and water temperature processing on qualitative changes in rainbow trout (Oncorhynchus mykiss) roe during refrigerator storage

Fish egg is an important source of polyunsaturated fatty acids, protein, minerals and vitamins. These are produced in the form of smoked, salted and then consumed. Initial preparations for washing eggs can have an important role on the finished product. To increase the strength of the egg membrane, waste removal, connective tissue and broken shells, fish eggs obtained after washing with different methods are carried out. In this study, three treatments have been utilized including, non-boiled water, boiled water cooled to3 to 5 °C, boiled water to 40 °C. Afterward, the two groups were prepared with 1.5% salt and no salt. Results of chemical, microbial and sensory tests were assessed on days 0, 12 and 24. It was shown that, cooled boiled water with a temperature of 3 to 5 °C with 1.5% salt and boiled water with a temperature of 40 °C with 1.5% salt gave the best and Non-boiled water with ambient temperature devoid of salt had the worst chemical andmicrobial results. In addition, cold boiled water with temperatures 3 to 5 °C with 1.5% salt showed the best sensorial results. Boiled water with a temperature of 40 °C and non-boiled water without salt had the lowest sensorial results.