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Frozen storage and thawing methods affect biochemical and sensory attributes of rainbow trout.

Author(s) : NILSSON K., EKSTRAND B.

Type of article: Article

Summary

Membrane integrity was estimated as the volume of centrifuged tissue fluid (CTF) and by lysosomal beta-N-acetylglucosaminidase (NAG) activity in CTF. Slow thawing, in air at 5 deg C, resulted in higher NAG activity in CTF and a larger volume of CTF than fast thawing, at 25 deg C in water, independent of storage time. After 3 or more months storage, a higher NAG activity in CTF and a larger volume of CTF were found in all -18 deg C stored samples compared to that at -40 deg C. Sensory evaluation confirmed differences between trout stored at -18 deg C and -40 deg C for 18 months.

Details

  • Original title: Frozen storage and thawing methods affect biochemical and sensory attributes of rainbow trout.
  • Record ID : 1996-1066
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 60 - n. 3
  • Publication date: 1995/05
  • Document available for consultation in the library of the IIR headquarters only.

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