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SEASONAL VARIATIONS IN FLAVOUR CHANGE OF COLD-STORED RAINBOW TROUT.

Author(s) : LUDOVICO-PELAYO L., HUME A., MALCOLM LOVE R.

Type of article: Book chapter

Summary

THE FLESH OF FROZEN FISH GRADUALLY ACQUIRES AN UNDESIRABLE FLAVOUR AND ODOUR BECAUSE OF THE ACTION BY ATMOSPHERIC OXYGEN ON UNSATURATED FATTY ACIDS. IN THE PRESENT WORK, THE LIPID COMPOSITION OF RAINBOW TROUT WAS STUDIED. THE OVERALL DEGREE OF UNSATURATION OF THE FATTY ACIDS DECREASED AS WARM-WEATHER FEEDING OCCURRED, AND LESS COLD-STORE FLAVOUR DEVELOPED. REFEEDING THE STARVING FISH GAVE RISE TO A SMALLER PROPORTION OF POLYUNSATURATED FATTY ACID BUT DETECTABLY GREATER RANCIDITY. FROZEN RAINBOW TROUT THEREFORE BEHAVE DIFFERENTLY FROM FROZEN COD.

Details

  • Original title: SEASONAL VARIATIONS IN FLAVOUR CHANGE OF COLD-STORED RAINBOW TROUT.
  • Record ID : 1985-1586
  • Languages: English
  • Source: In: Therm. Process. Qual. Foods, Elsevier - 659-663; 4 fig.; 1 tabl.; 9 ref.
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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