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FROZEN RAINBOW TROUT STORAGE STABILITY.

[In Italian. / En italien.]

Author(s) : SENESI E.

Type of article: Article

Summary

THE RESULTS OF RESEARCH INTO THE STORAGE LIFE OF THE TROUT (SALMO GAIRDNERI, L.) AT 253 AND 243 K (-20 AND -30 DEG C). THE QUALITY OF FISH, FROZEN IN AN AIR BLAST AND PLATE FREEZER, GLAZED AND WRAPPED IN LOW OXYGEN PERMEABILITY POLYETHYLENE BAGS WERE EVALUATED BY CHEMICAL ANALYSIS (TBA AND PEROXIDE INDEX, FATTY ACID COMPOSITION OF LIPIDS, FREE FATTY ACIDS, PROTEIN SOLUBILITY, HYPOXANTHINE VALUE, WATER HOLDING CAPACITY) AS WELL AS ORGANOLEPTIC TESTS. STORAGE AT 243 K SLOWS DOWN BIOCHEMICAL REACTIONS, ESPECIALLY IN FISH GLAZED AND VACUUM PACKED IN LOW PERMEABILITY BAGS. THE HYPOXANTHINE WAS USEFUL IN EVALUATING FISH QUALITY AND ON THE BASIS OF BOTH THE HYPOXANTHINE VALUES AND ORGANOLEPTIC SCORES IT WAS POSSIBLE TO DETERMINE THEMAXIMUM STORAGE LIFE OF FROZEN TROUT STORED AT 253 AND 243 K. A. M.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1984-1063
  • Languages: Italian
  • Source: Industria italiana del Freddo - vol. 37 - n. 2
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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