Main Article Content
In this study, it was aimed to determine the change in fatty acid profiles of trout fillets stored for 18 days in refrigerator conditions using different packaging techniques (vacuum, stretch, chitosan coating (prepared with acetic acid or lactic acid).
It was observed that different packaging fillets had different fatty acid ratios, specially treated with chitosan group gave better results (p<0.05), at the end of the storage period. When the fatty acid profile of the fillets was examined, it was determined that Saturated Fatty Acids (SFA) was the least affected by the packaging technique. The highest Polyunsaturated Fatty Acid (PUFA) content was found in chitosan-coated groups (p<0.05). It has been determined that packing is more effective than time in terms of fatty acid profile and that chitosan coating gives better results.