Effect of frozen storage temperature on quality-related changes in rainbow trout (Oncorhynchus mykiss).

Publication: Research - peer-reviewJournal article – Annual report year: 2011

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Burgaard, Maria Garver; Jørgensen, Bo M. / Effect of frozen storage temperature on quality-related changes in rainbow trout (Oncorhynchus mykiss)..

In: Journal of Aquatic Food Product Technology, Vol. 20, No. 1, 2011, p. 53-63.

Publication: Research - peer-reviewJournal article – Annual report year: 2011

Bibtex

@article{0564ef9288fe469498f707348ee7da95,
title = "Effect of frozen storage temperature on quality-related changes in rainbow trout (Oncorhynchus mykiss).",
keywords = "ULT, Quality indicators, Freezing, Fish",
publisher = "Haworth Press, Inc. Haworth Food & Agricultural Products Press",
author = "Burgaard, {Maria Garver} and Jørgensen, {Bo M.}",
year = "2011",
doi = "10.1080/10498850.2010.538894",
volume = "20",
number = "1",
pages = "53--63",
journal = "Journal of Aquatic Food Product Technology",
issn = "1049-8850",

}

RIS

TY - JOUR

T1 - Effect of frozen storage temperature on quality-related changes in rainbow trout (Oncorhynchus mykiss).

A1 - Burgaard,Maria Garver

A1 - Jørgensen,Bo M.

AU - Burgaard,Maria Garver

AU - Jørgensen,Bo M.

PB - Haworth Press, Inc. Haworth Food & Agricultural Products Press

PY - 2011

Y1 - 2011

N2 - The effect of frozen storage temperature on quality-related parameters of rainbow trout (Oncorhynchus mykiss) muscle was studied in the interval from -10 to -80°C on samples stored for 1 to 18 months. The following quantities were measured: drip loss, water holding capacity and water distribution, color, lipid oxidation (thiobarbituric acid-reactive substances, TBARS), and membrane stability (enzyme activity). No effect of temperature on drip loss, water holding capacity, water distribution, or membrane stability was observed for samples stored below -20°C, whereas storage at -40°C or lower compared to -30°C or higher resulted in a reduced level of secondary lipid oxidation (TBARS). No advantage was gained by using temperatures below -40°C for frozen storage of trout regarding any of the properties investigated.

AB - The effect of frozen storage temperature on quality-related parameters of rainbow trout (Oncorhynchus mykiss) muscle was studied in the interval from -10 to -80°C on samples stored for 1 to 18 months. The following quantities were measured: drip loss, water holding capacity and water distribution, color, lipid oxidation (thiobarbituric acid-reactive substances, TBARS), and membrane stability (enzyme activity). No effect of temperature on drip loss, water holding capacity, water distribution, or membrane stability was observed for samples stored below -20°C, whereas storage at -40°C or lower compared to -30°C or higher resulted in a reduced level of secondary lipid oxidation (TBARS). No advantage was gained by using temperatures below -40°C for frozen storage of trout regarding any of the properties investigated.

KW - ULT

KW - Quality indicators

KW - Freezing

KW - Fish

U2 - 10.1080/10498850.2010.538894

DO - 10.1080/10498850.2010.538894

JO - Journal of Aquatic Food Product Technology

JF - Journal of Aquatic Food Product Technology

SN - 1049-8850

IS - 1

VL - 20

SP - 53

EP - 63

ER -