Abstract
The aim of this work was to study which effects
protein and lipid source in feed for organic
rainbow trout (Oncohynchus mykiss) may have
on the sensory quality of the final product after
up to 14 days of storage in ice. The protein
sources used in the experiment were fishmeal
and a mixture of vegetable protein. While the
lipid sources were fish, linseed, sunflower,
rapeseed and grape seed oil. After slaughtering
all fish were frozen (-40°C) until the sensory
experiment was performed, for which the trout
were thawed and stored for 3, 5, 7 and 14 days in
ice respectively. The sensory experiment
included objective sensory profiling, of samples
which were heat treated in a convention oven at
100°C until the core temperature was 70°C. The
sensory panel consisted of 11 assessors which all
were tested and trained. The sensory analysis
included descriptors related to the odour,
appearance, flavour and texture.
After 3 days of storage in ice an impact of lipid
source is seen. Inclusion of linseed oil resulted in
a sensory profile comparable to the use of fish
oil in the feed. While some of the other
vegetable oils, especially grape seed oil results
in a sensory profile rather different from the
trout that had fish oil. However, this difference
observed after 3 days of storage did not appear
after a longer storage time, and consequently no
differences in the sensory characteristics is
observed after the 5 days of storage in ice.
Nevertheless after 7 days in ice some differences
are appearing again. Here the trout which have
had rapeseed and grape seed oil in the feed has a
more neutral flavour and odour compared to the
other ones. After 14 days of storage the protein
source had an effect, and the trout which
received fishmeal in the feed were more tainted.
Therefore, it is seen that the shelf-life is
increased by feeding the fish with vegetable
protein compared to fish meal. The conclusion
of the experiment therefore was that both dietary
vegetable protein and lipid sources can influence
on sensory characteristics of trout stored in ice.
| Original language | English |
|---|---|
| Title of host publication | WEFTA 2011 - Seafood for the Modern Consumer : Abstracts |
| Number of pages | 119 |
| Place of Publication | Gothenburg |
| Publisher | Chalmers tekniska högskola |
| Publication date | 2011 |
| Publication status | Published - 2011 |
| Event | 41st Annual WEFTA Meeting: Seafood for the Modern Consumer - Gothenburg, Sweden Duration: 27 Sept 2011 → 30 Sept 2011 Conference number: 41 http://www.wefta2011.org/ |
Conference
| Conference | 41st Annual WEFTA Meeting |
|---|---|
| Number | 41 |
| Country/Territory | Sweden |
| City | Gothenburg |
| Period | 27/09/2011 → 30/09/2011 |
| Internet address |