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Changes of dielectric properties in rainbow trout (Oncorhynchus mykiss) and sea bass (Dicentrarchus labrax) at different storage temperatures.
Author(s) : GUIDOTTI P., GERI G., MECATTI M., PARISI G., LUPI P., POLI B. M.
Summary
Dielectric properties of the skin and underlying muscle of fish alter in a systematic way during spoilage as tissue components degrade. It was suggested that measures by instrumental electronic methods of electric conductibility changes can give an estimate of fish freshness. Postmortem changes in electric conductibility scores registered by Fish Test VI and in rigor mortis phases determined by organoleptic examination were determined in 21 rainbow trout and 24 sea bass at slaughter, every four hours until 32 hours from slaughter and successively every 24 hours during storage at a) 18; b) 4; and c) 4 deg C covered by ice. Electric conductibility scores obtained by the instrument increased from slaughter up to rigor, then progressively decreased at different speeds according to the storage system (a higher than b higher than c) in both species. Sea bass presented higher electric conductibility scores in a) and b) and generally a better preservation ability than rainbow trout. Changes of dielectric properties valued by instrumental electronic scores seemed to be suitable for estimating fish freshness.
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Details
- Original title: Changes of dielectric properties in rainbow trout (Oncorhynchus mykiss) and sea bass (Dicentrarchus labrax) at different storage temperatures.
- Record ID : 1997-1668
- Languages: English
- Source: Refrigeration and Aquaculture.
- Publication date: 1996/03/20
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Fish and fish product
- Keywords: Sea bass; Trout; Temperature; Electric property; Fish; Cold storage
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- Date : 1981
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- Date : 1987/08/24
- Languages : English
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
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- Date : 1997/11/12
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