The quality of the fish meat is dependent upon a wide range of biological and non-biological factors. In the present study it has been established that previous infections by Vibrio anguillarum in rainbow trout (Oncorhynchus mykiss) influence the quality of the fish meat (fillet) at slaughter more than after the fish have recovered from the infection. The texture of the fillet analysed by sensory analysis showed changes, which could be explained by previous tissue damage caused by the infection. These changes indicated formation of scars in affected tissue during the processes of tissue repair, which gave rise to a more fibrous, tougher and flaky texture of the fillets.
|Publication status||Published - 2010|
|Event||Danish Fish Immunology Research Network (DAFINET) workshop : Immune responses in fish: from gene to function - Copenhagen, Denmark|
Duration: 1 Jan 2010 → …
|Conference||Danish Fish Immunology Research Network (DAFINET) workshop : Immune responses in fish: from gene to function|
|Period||01/01/2010 → …|