Influence of dietary lipid and protein sources on the sensory quality of organic rainbow trout (Oncorhynchus mykiss) after ice storage

Ditte Green-Petersen, Grethe Hyldig, Charlotte Jacobsen, Caroline P. Baron, Ivar Lund, Henrik Hauch Nielsen, Alfred Jokumsen

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

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
Volume23
Issue number4
Pages (from-to)333-346
ISSN1049-8850
DOIs
Publication statusPublished - 2014

Cite this

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title = "Influence of dietary lipid and protein sources on the sensory quality of organic rainbow trout (Oncorhynchus mykiss) after ice storage",
abstract = "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",
author = "Ditte Green-Petersen and Grethe Hyldig and Charlotte Jacobsen and Baron, {Caroline P.} and Ivar Lund and Nielsen, {Henrik Hauch} and Alfred Jokumsen",
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journal = "Journal of Aquatic Food Product Technology",
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Influence of dietary lipid and protein sources on the sensory quality of organic rainbow trout (Oncorhynchus mykiss) after ice storage. / Green-Petersen, Ditte; Hyldig, Grethe; Jacobsen, Charlotte; Baron, Caroline P.; Lund, Ivar; Nielsen, Henrik Hauch; Jokumsen, Alfred.

In: Journal of Aquatic Food Product Technology, Vol. 23, No. 4, 2014, p. 333-346.

Research output: Contribution to journalJournal articleResearchpeer-review

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T1 - Influence of dietary lipid and protein sources on the sensory quality of organic rainbow trout (Oncorhynchus mykiss) after ice storage

AU - Green-Petersen, Ditte

AU - Hyldig, Grethe

AU - Jacobsen, Charlotte

AU - Baron, Caroline P.

AU - Lund, Ivar

AU - Nielsen, Henrik Hauch

AU - Jokumsen, Alfred

PY - 2014

Y1 - 2014

N2 - 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

AB - 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

U2 - 10.1080/10498850.2012.718047

DO - 10.1080/10498850.2012.718047

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JF - Journal of Aquatic Food Product Technology

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