TY - JOUR
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
M3 - Journal article
SN - 1049-8850
VL - 23
SP - 333
EP - 346
JO - Journal of Aquatic Food Product Technology
JF - Journal of Aquatic Food Product Technology
IS - 4
ER -