Determining the Degree of Freshness of Rainbow Trout (Salmo gairdneri) Cultured in Brackish Water

Rainbow trout were kept in cages in brackish water for 40 and 90 days, respectively, to establish how brackish water affected sensory characteristics and the concentration of TMA. The trout from both groups were transferred to the sea at the same time. During the first 3 days of the experiment no differences in sensory characteristics and TMA were noted in the fish, but after that period TMA increased and the sensory characteristics of the fish from all three groups changed so much that they were no longer suitable for human consumption. The results suggested an upper acceptable limit of TMA in trout for human consumption of around 10 mg%.