In order to expand the consumption of rainbow trout (Salmogairdneii irideus , Gibbons), the development of the frozen seasoning pouches of rainbow trout with nutraceutical herb was investigated up with flour paste immediately. Then,the rainbow trout fillets wrapped with flour paste was fried with 180oC oil for 1, 2,
3 min respectively. The optimal frying condition of those rainbow trout fillets was determined was dip-fried with 180oC oil for 2 minutes.
The dip-fried rainbow trout fillet with wrapped the flour paste was divided four parts and added with nutraceutical herb combination (control). Then, those were stewed with different temperature (70oC, 85oC, 95oC) for 4 hr, respectively.
During the stewing period, four parts were sampling every 1 hr to determine the quality evaluation by analyzing the chemical composition, pH, salinity, water activity, volatile basic nitrogen, examination of microorganism and color (L a b value). The optimal stewed condition of the dip-fried rainbow trout fillet wrapped the flour paste with nutraceutical herb combination was 85oC for 3 hr according
on the quality evaluation.
The dip-fried rainbow trout wrapped the flour paste was devided four parts
and added with four different nutraceutical herb combinations (control, A-C),
respectively. Then, four parts were stewed with 85oC for 3 hr. According to the
results of the quality evaluation and the sensory evaluation of four samples, the
optimal nutraceutical herb combination was confirmed was B.
A good quality and high value of the frozen seasoning pouches of rainbow
trout with nutraceutical herb was package with appropreate portion of vegetable.
It is a potential product to promote the market.