Kaba, NilgünÇorapcı, BengünurEryaşar, Kübra2014-09-192014-09-192013Kaba, N., Çorapcı, B., Eryaşar, K., " Production of Kokoreç from Rainbow Trout (Oncorhynchus mykiss, Walbaum 1792) and Determination of Shelf life". Biyoloji Bilimleri Araştırma Dergisi 6 (2): 06-10, 2013.http://www.nobel.gen.tr/Makaleler/B%C4%B0BAD-Issue%202-4037745080584025811ead12593e065b.pdfhttps://hdl.handle.net/11486/590In the present study, kokoreç which is one of our traditional food was produced from the rainbow trout (Oncorhynchus mykiss) meat instead of intestine. The fish kokoreç obtained from mixture of trout meat, tomato, green pepper, garlic, thyme, chili pepper flakes and cumin was stored at 4±1ºC by using transparent watertight packages (PET). The shelf life of the product was determined by applying analyses of sensory, chemical (pH, total volatile basic nitrogen and thiobarbituric acid) and microbiological (total mesophilic aerobic bacteria, total psychrophilic aerobic bacteria, total mold and yeast, coliform bacteria) in every day. In addition, it was found that the fish kokoreç has 70.54% moisture, 16.24% crude protein, 8.63% crude lipid and 2.28% crude ashcontent. The chemical and microbiological analysis findings did not exceed acceptability limit values. When the sensory analysis results were considered, the shelf of the product at 4±1ºC was determined as 5 days. The effect of storage time on the sensory analyses was not significant statistically ( P <0.05).enKokoreçShelf lifeProximate compositionRainbow trout ( Oncorhynchus mykiss )ChemicalMicrobiologicalArticle