Sous Vide Cooking Method and Application to Rainbow Trout (Oncorchynchus mykiss Walbaum, 1792)

In this study, applicability of sous vide technology which is very much unknown in turkey but being used more widely in the world, to rainbow trouts and changes in nutritional value of rainbow trout at the different cooking temperatures (75℃, 85℃ and 90℃) are examined. ranking test was performed to evaluate consumer perception acccording to sensory parameters (color, appearance, odor, taste and general appreciation). the highest values were found for the protein as 20.02 ± 0.43 % in the cooked sample at 75℃, for the fat content as 3.60 % ± 0.16 in fresh sample, for the ash content as 3.60 ± 0.16 % in the cooked sample at 85℃, and for the moisture as 78.32 ± 0.53 % in fresh sample.