In research was investigated for effect of salting and packaging treatments on the chemical and microbiological properties of rainbow trout fillets stored 25 d at 4±1ºC and packaged in vacuum or modified atmosphere (50% CO 2 + 50% N 2 ) and salted (dry salting and brine salting) with 20% NaCl. Fillets were subjected to microbiological (total aerobic mesophilic bacteria, psychrotrophic bacteria, Pseudomonas, lactic acid bacteria, Enterobacteriaceae, yeast and mould) and chemical (pH, thiobarbituric acid reactive substances-TBARS, total volatile base nitrogen-TVB-N) analyzes on certain days (0, 5, 10, 15, 20 and 25 th days) of storage. TBARS and TVB-N values were established the highest increase in dry salted samples at the end of storage. Modified atmosphere packaging, in terms investigated of all parameters gave better results than vacuum packaging. According to the results of microbiological analyses, shelf life of rainbow trout fillets was estimated as 10, 15, 20, 25, 15 and 20 days for CV, CM, V1, M1, V2 and M2 respectively Buzdolabı Koşullarında Depolanan Taze Gökkuşağı Alabalığı (Oncorhynchus mykiss) Filetoları Üzerine Tuzlama ve Paketleme İşlemlerinin EtkisiÖzet Araştırmada %20'lik sodyum klorür ile tuzlanan (salamura ve kuru tuzlama) vakum veya modifiye atmosferde (%50 CO 2 + %50 N 2 ) ambalajlanıp 4±1°C'de 25 gün depolanan gökkuşağı alabalığı (Oncorhynchus mykiss) filetolarının kimyasal ve mikrobiyolojik özellikleri üzerine tuzlama ve paketleme işlemlerinin etkisi incelenmiştir. Filetolar depolamanın belirli günlerinde (0, 5, 10, 15 ve 25. gün) mikrobiyolojik (toplam aerobik mezofilik bakteri, psikrotrofik bakteri, Pseudomonas, laktik asit bakterileri, Enterobacteriaceae, maya ve küf ) ve kimyasal (pH, TBARS, TVB-N) açıdan analiz edilmiştir. Depolama sonunda TVB-N ve TBARS değerleri açısından en yüksek artış kuru tuzlanmış örneklerde tespit edilmiştir. Tüm parametreler incelendiğinde, modifiye atmosfer paketlemenin vakum paketlemeye göre daha iyi sonuç verdiği saptanmıştır. Mikrobiyolojik analiz sonuçlarına göre gökkuşağı alabalığının raf ömrü CV, CM, V1, M1, V2 ve M2 grubu örneklerde sırasıyla 10, 15, 20, 25, 15 ve 20 gün olarak belirlenmiştir.

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With this study, it was aimed to determine shelf life of rainbow trout (Oncorhynchus mykiss) fillets, which were applied sous vide technique at different temperatures (55, 65 and 70ºC) and stored at 4±1ºC for 18 days. The fillets were subjected to chemical, microbiological and sensory analyzes. The results showed that the total number of mesophilic aerobic and psychrophilic bacteria did not exceed the limit values during the storage period in the groups treated with sous vide. In addition temperature and storage time had a statistically significant (p