Fish quality – linking previous infections to the quality of consumers’ fillet

Hans-Christian Ingerslev (Author), Michael Engelbrecht Nielsen (Author)

Research output: Non-textual formSound/Visual production (digital)Research

Abstract

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.
Original languageEnglish
Publication date2010
Publication statusPublished - 2010
EventDanish Fish Immunology Research Network (DAFINET) workshop : Immune responses in fish: from gene to function - Copenhagen, Denmark
Duration: 1 Jan 2010 → …

Conference

ConferenceDanish Fish Immunology Research Network (DAFINET) workshop : Immune responses in fish: from gene to function
CityCopenhagen, Denmark
Period01/01/2010 → …

Cite this

Ingerslev, H-C. (Author), & Nielsen, M. E. (Author). (2010). Fish quality – linking previous infections to the quality of consumers’ fillet. Sound/Visual production (digital)