Effect of frozen storage temperature on quality-related changes in rainbow trout (Oncorhynchus mykiss).
Publication: Research - peer-review › Journal article – Annual report year: 2011
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Effect of frozen storage temperature on quality-related changes in rainbow trout (Oncorhynchus mykiss).. / Burgaard, Maria Garver; Jørgensen, Bo M.
In: Journal of Aquatic Food Product Technology, Vol. 20, No. 1, 2011, p. 53-63.Publication: Research - peer-review › Journal article – Annual report year: 2011
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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 -