Share

COLOUR STABILITY OF RAINBOW TROUT FILLETS DURING FROZEN STORAGE.

Author(s) : NO H. K., STOREBAKKEN T.

Type of article: Article

Summary

THE EFFECTS OF FROZEN STORAGE (3 AND 6 MONTHS AT -20 AND -80 DEG C) ON STABILITY OF CAROTENOIDS AND COLOUR IN VACUUM-PACKED FILLETS OF RAINBOW TROUT WERE STUDIED IN A PAIRED-SAMPLE EXPERIMENT. THE TROUT WERE FED DIETS CONTAINING ASTAXANTHIN OR CANTHAXANTHIN AT DIFFERENT WATER SALINITIES AND TEMPERATURES. CAROTENOIDS IN THE FLESH WERE STABLE (UP TO 5 % LOSS) FOR 6 MONTHS AT -20 OR -80 DEG C, REGARDLESS OF CAROTENOID SOURCES AND REARING CONDITIONS. FROZEN STORAGE RESULTED IN INCREASED LIGHTNESS, REDNESS AND YELLOWNESS, AND DECREASED HUE VALUES. COLOUR CHARACTERISTICS FROM DIFFERENT PARTS OF THE FILLET DIFFERED SIGNIFICANTLY.

Details

  • Original title: COLOUR STABILITY OF RAINBOW TROUT FILLETS DURING FROZEN STORAGE.
  • Record ID : 1992-1748
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 56 - n. 4
  • Publication date: 1991
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (6)
See the source

Indexing