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REFRIGERATED RAINBOW TROUT STORAGE STABILITY.

[In Italian. / En italien.]

Author(s) : PIZZOCARO F.

Type of article: Article

Summary

STUDIES BIOCHEMICAL AND ORGANOLEPTICAL QUALITY AS INFLUENCED BY DIFFERENT TREATMENTS. ANALYSES, SUCH AS PEROXIDE AND TBA VALUE, FATTY ACIDS COMPOSITION OF LIPIDS, FREE FATTY ACIDS, PROTEIN SOLUBILITY, HYPOXANTHINE VALUES AS WELL AS ORGANOLEPTIC TESTS WERE PERFORMED ON: A) WHOLE FISH, B) EVISCERATED FISH AND C) FILLETS DURING SIXTEEN DAY STORAGE AT 273 K (0 DEG C). IT MAY BE DRAWN THAT LIPID FRACTION IS PARTICULARLY INSTABLE. EVISCERATED AND FILLETED TROUT SHOWED A LONGER STORAGE TIME. HYPOXANTHINE VALUE INCREASED REGULARLY ; THEN IT WAS POSSIBLE TO CORRELATE IT WITH ORGANOLEPTIC EVALUATION AND A MAXIMUM KEEPING TIME WAS FIXED ON THE BASIS OF HYPOXANTHINE VALUE.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1985-1133
  • Languages: Italian
  • Source: Atti IVTPA - vol. 5
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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