Kiessling, Anders
- Institutionen för tillämpad husdjursvetenskap och välfärd, Sveriges lantbruksuniversitet
- Institutionen för vattenbruk, Sveriges lantbruksuniversitet
Sammanfattning
The effects of starvation with regard to eating and storage qualities of iced fish and fish stored frozen have been established by descriptive sensory evaluation and analysis of total lipid content and fatty acid composition of the fillet. The results indicate that the eating and storage qualities of young, farmed rainbow trout will be changed by starvation. Starvation resulted in reductions of total odour, total taste, and juiciness. Furthermore, starvation caused a decrease in total lipid content of the fillet and a change in the relative distribution of saturated fatty acids (SAFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA); MUFA decreased, while PUFA increased. Prolonged icing caused reductions of fresh odour, of fresh taste, and juiciness. Freezing and frozen-storage caused reductions of fresh odour and juiciness.
Nyckelord
FARMED FISH; SENSORY EVALUATION; N-3 FATTY ACID
Publicerad i
Acta Agriculturae Scandinavica
1991, volym: 41, nummer: 2, sidor: 207-216
Utgivare: ROYAL SWEDISH ACAD AGR FOREST
SLU författare
UKÄ forskningsämne
Fisk- och akvakulturforskning
Publikationens identifierare
- DOI: https://doi.org/10.1080/00015129109438601
Permanent länk till denna sida (URI)
https://res.slu.se/id/publ/80444