Share

STORAGE OF PACKAGED RAINBOW TROUTS (SALMO GAIRDNERI, R.) IN AIR AND IN CARBON DIOXIDE.

[In German. / En allemand.]

Author(s) : PARTMANN W.

Type of article: Article

Summary

RAINBOW TROUTS, VACUUM-PACKED SEPARATELY IN BAGS OF POLYETHYLENE WERE IMMEDIATELY AFTER PACKAGING STORED EITHERIN GAS-TIGHT CONTAINERS FILLED WITH CARBON DIOXIDE AT A PRESSURE OF 1.8 BAR OR WITH AIR AT NORMAL PRESSURE. THE STORAGE TEMPERATURES WERE 274 AND 261 K (1 AND -12.C). OF THE CHEMICAL DATA OBTAINED FROM THE LATERAL BODY MUSCLES ONLY THE CONCENTRATIONS OF SOME FREE AMINO ACIDS AND THIOBARBITURIC ACID NUMBERS SUGGEST DISCRIMINATING EFFECTS OF THE STORAGE ATMOSPHERES. IF THE NOTE IN THE SENSORY ANALYSIS FOR THE FLAVOUR OF TROUTS IS REGARDED AS LIMIT VALUE FOR THE STORABILITY IT IS POSSIBLE TO KEEP TROUTS IN AIR AT 274 K FOR 7 DAYS AND AT 261K FOR 3 MONTHS, IN CO2 AT 274K FOR 11 DAYS AND AT 261K. FOR 3 MONTHS AS WELL. EVALUATION OF THE ODOUR YIELDED COMPARABLE RESULTS. WHEN THE TROUTS HAD BEEN STORED IN CARBON DIOXIDE AT 274 KFOR 8 DAYS AND AT 261 K FOR 6 MONTHS, HOWEVER, THE COLOUR OF THE SKIN WAS FADED, THE SKIN SLIME EYES HAD TURNED GREY AND THE OVERALL APPEARANCE OF THE FISH WAS NOT BETTER THAN AFTER STORAGE IN AIR. FROZEN STORAGE IN CO2 ALSO AFFECTED THE TEXTURE OF THE MEAT IN A NEGATIVE WAY.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1982-0154
  • Languages: German
  • Source: Fleischwirtschaft - vol. 61 - n. 4
  • Publication date: 1981/04
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing