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Smoked "gravad"-type rainbow trout, packed in vacuum and modified atmosphere: microbiological, biochemical and sensory aspects.

Author(s) : MORAL A., LOPEZ E., MORALES J., RUIZ CAPILLAS C., PAARUP T.

Summary

Gravad-type rainbow trout, elaborated from farmed, Spanish trout, was smoked directly after sugar-salting for 2 days at 2 deg C and after 1 week's storage at 2 deg C. A mild hot smoking procedure was chosen in order to give a product with limited coagulation of proteins and with a relatively high humidity, but with effective reduction of the microflora. Packaging was made in vacuum and in modified atmosphere. Storage at 2 deg C for 39 days. Although losing in sensorial quality, all lots were still acceptable after 39 days' storage, the main problem being soft texture. Smoking after one week's storage did not seem to offer advantages compared to direct smoking. Possible ways of improving the texture are discussed.

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Details

  • Original title: Smoked "gravad"-type rainbow trout, packed in vacuum and modified atmosphere: microbiological, biochemical and sensory aspects.
  • Record ID : 1997-1650
  • Languages: English
  • Source: Refrigeration and Aquaculture.
  • Publication date: 1996/03/20
  • Document available for consultation in the library of the IIR headquarters only.

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