A Comparative Study on Quality and Nutritional Values of Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792) Treated by Liquid Smoke and Traditional Smoking Methods

In this research, the physical, chemical, and sensory effects of liquid smoking and traditional smoking methods on rainbow trout (Oncorhynchus mykiss) were examined and compared. Both groups obtained by these methods were found to have high nutritional value, while a decrease in moisture and lipid content was observed in the traditional smoking group due to the cooking method. Liquid smoking caused a greater reduction in pH compared to the traditional method, while the TVB-N value was higher in the liquid-smoked group. TBARs values were low in both methods, indicating good quality in terms of lipid oxidation. In sensory analyses, both smoked groups received high acceptance scores; traditional smoking stood out in appearance and texture, while liquid smoking was preferred for saltiness. Textural analyses revealed that products treated with liquid smoke exhibited a more elastic and cohesive structure. In conclusion, liquid smoking applied to rainbow trout emerges as a strong alternative to the traditional method in terms of both quality and health.