The effect of delayed icing on quality deterioration of rainbow trout (Onchorynchus mykiss) iced 0, 4 and 8 h after catch was assessed
by chemical, microbiological and sensory methods. Total volatile basic nitrogen (TVB-N), free fatty acids (FFA), peroxide value (PV)
and thiobarbituric acid (TBA) values increased during the pre-icing duration. Delayed icing led to significant increased (p < 0.05) in total
viable counts (TVC) throughout the period of storage. This study showed that sensory analysis of rainbow trout correlated well with
microbiological analysis. Results of this study according microbiological and sensory data indicated that the shelf-life of rainbow trout
stored in ice immediately after catch was approximately 9–11 days, while delay in icing for 4 and 8 h shortened the shelf-life was around
5–7 and 1–3 days, respectively.
