. Preparation of fish fillet
Rainbow trout with an average weight of 550 ± 60 g were purchased from a farm in Bandar-e Gaz, Golestan, Iran. Fish were placed on crushed ice and transported to the Food Science Department at Gorgan University of Agricultural Sciences and Natural Resources within 25 min after catching. They were eviscerated, headed and filleted (approximately 25 cm 10 cm and weight (165 ± 5) g per fillet) by hand in the lab.