ShareFrozen storage quality of rainbow trout (Oncorhynchus mykiss) as affected by oxygen, illumination, and fillet pigment.
Author(s) : BJERKENG B., JOHNSEN G.
Type of article: Article
Summary
The influence of packaging materials with high, medium and low oxygen transmission rates on the development of 2-thiobarbituric acid-reactive substances and astaxanthin retention in rainbow trout fillets were investigated. Influence of lighting during frozen storage is taken into account. Results are given.
Details
- Original title: Frozen storage quality of rainbow trout (Oncorhynchus mykiss) as affected by oxygen, illumination, and fillet pigment.
- Record ID : 1996-1065
- Languages: English
- Source: Ital. J. Food Sci. - vol. 60 - n. 2
- Publication date: 1995/03
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (10)
See the source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Packaging;
Fish and fish product - Keywords: Lipid; Light; Trout; Antioxidant; Quality; Fish; Cold storage; Packaging; Freezing
-
Influence of freshness and frozen storage tempe...
- Author(s) : BØKNAES N., ØSTERBERG C., NIELSEN J., et al.
- Date : 2000
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 33 - n. 3
View record
-
Evaluation of the hygienic quality of smoked, v...
- Author(s) : ZORN W., GREUEL E., KRAMER J.
- Date : 1993
- Languages : German
- Source: Arch. Lebensmittelhyg. - vol. 44 - n. 4
View record
-
Storage life of frozen salmonoids. Effect of li...
- Author(s) : CHRISTOPHERSEN A. G., BERTELSEN G., ANDERSEN H. J., et al.
- Date : 1992
- Languages : English
- Source: Z. Lebensm.-Unters. -Forsch. - vol. 194 - n. 2
View record
-
Carcass characteristics of channel and hybrid c...
- Author(s) : HUANG Y. W., LOVELL R. T., DUNHAM R. A.
- Date : 1994/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 59 - n. 1
View record
-
Frozen storage and thawing methods affect bioch...
- Author(s) : NILSSON K., EKSTRAND B.
- Date : 1995/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 60 - n. 3
View record