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The influence of dietary protein and lipid sources on the quality of organic rainbow trout (Oncorhynchus mykiss) was studied. The protein and oil sources were fishmeal, fish oil, and organic vegetable protein and oils. Sensory profiling was performed during 3 to 14 days of ice storage along with lipid analyses of the fillet. Overall, the results showed that the sensory characteristics of the trout were affected in different ways during ice storage. The source of lipid seemed to affect the sensory quality at the beginning of the storage period, while the protein source seemed to have a more pronounced impact at the end of the storage period
Original languageEnglish
JournalJournal of Aquatic Food Product Technology
Publication date2014
Volume23
Issue4
Pages333-346
ISSN1049-8850
DOIs
StatePublished
CitationsWeb of Science® Times Cited: No match on DOI
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