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Changes in sheath properties of rainbow trout eggs during cold and frozen storage.

Author(s) : STODOLNIK L., SALACKI M., ROGOZINSKA E.

Type of article: Article, IJR article

Summary

The egg resistance to crushing after seven days of cold storage decreased from 87.3 to 66.0 grammes without increase of free fatty acids, peroxides, diene and triene groups. Sheath resistance to crushing dropped from 87.3 to 30.0 grammes after 12 months of storage at -25 deg C. The temperature of -25 deg C inhibited lipolytic enzymes and egg lipids were not oxidized before the third month of storage. Salting results in hardness increasing from 46.5 to 85.0 grammes. Pasteurization reduces egg hardness. Hardness reduction during frozen storage has no detrimental effects on the suitability of eggs for delicatessen product manufacture.

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Pages: 270-275

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Details

  • Original title: Changes in sheath properties of rainbow trout eggs during cold and frozen storage.
  • Record ID : 1993-0989
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 15 - n. 5
  • Publication date: 1992

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