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Hypoxanthine value as a quality parameter for chilled, stuffed trout.

Hypoxanthinwert als Qualitätsparameter bei kühl gelagerten, gefüllten Forellen.

Author(s) : ERKAN N., METIN S., VARLIK C.

Type of article: Article

Summary

This study was designed to determine the quality of stuffed trout during chilling. The samples were tested directly after production and then at 3-day intervals. The following parameters were determined: sensory scores, hypoxanthine value, protease activity as well as the total number of mesophilic, aerobic microorganisms. As part of this work it was established that chilled, stuffed trout is to be judged as "spoiled" after the 6th day due to the sensory analysis. The increase in the hypoxanthine content of the stuffed trout during storage led to a continuous deterioration of the product quality. The protease activity increased continuously during storage of the stuffed trout. There is a direct connection between the hypoxanthine content, the protease activity and the storage time. A practical application of the hypoxanthine content as a hygiene and quality parameter for chilled trout appears to be possible.

Details

  • Original title: Hypoxanthinwert als Qualitätsparameter bei kühl gelagerten, gefüllten Forellen.
  • Record ID : 2002-0883
  • Languages: German
  • Source: Fleischwirtschaft - vol. 81 - n. 6
  • Publication date: 2001/06
  • Document available for consultation in the library of the IIR headquarters only.

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