Kılıç, AydınÖztan, Aydın13.07.20192019-07-1613.07.20192019-07-1620131344-6606https://dx.doi.org/10.3136/fstr.19.823https://hdl.handle.net/20.500.12451/2643The objective of the study is to investigate the effects of ascorbic acid on the quality of cold-smoked trout (Oncorhynchus mykiss), with or without sodium nitrite (NaNO2). For this purpose, fish samples (~250 g) were treated with six forms of brine prepared with 10% salt which is the control, treated with 10% salt and 0.4%NaNO2, 10% salt and 0.2%NaNO 2, only 2.5% ascorbic acid (Dry Salt Basis) and their combinations, and stored at +4°C. The groups were analyzed after 4 days interval for microbiologic quality, biochemical quality and sensory quality. According to the results, the samples treated with only ascorbic acid increased the shelf-life of smoked fish about > 8 days. TVB-N value of the control group was average 41.72 mg/100 g after 16 day; the group containing ascorbic acid was on average 30.53 mg/100 at this time. Ascorbic acid reduced the residual nitrite in all groups. The residual nitrite disappeared in the ascorbic acid including groups after 20 day.eninfo:eu-repo/semantics/openAccessAscorbic AcidCold-smoked FishFish QualityFish Shelf LifeNitriteArticle19582383110.3136/fstr.19.823Q3N/A