Rainbow trout (Salmo irideus) produced in Finland VI. Prolongation of the keeping quality rainbow trout by antioxidants

Rainbow trout (Salmo irideus) produced in Finland VI. Prolongation of the keeping quality rainbow trout by antioxidants

The effect of antioxidants, in the first place BHA, in improving the keeping quality of fresh, gutted rainbow trout was tested in three series of experiments. The fish were packed in polyethylene bags and stored in ice at + 4° C. The freshness of the fish was analyzed by determining the TBA number a...

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Main Author: Elina Varesmaa
Format: Article
Language:English
Published: Scientific Agricultural Society of Finland 1969-01-01
Series:Agricultural and Food Science
Online Access:https://journal.fi/afs/article/view/71726
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spelling doaj-0bb3ece47a9a4f2e8419de27271a6f5a2020-11-25T01:49:15ZengScientific Agricultural Society of FinlandAgricultural and Food Science1459-60671795-18951969-01-01411Rainbow trout (Salmo irideus) produced in Finland VI. Prolongation of the keeping quality rainbow trout by antioxidantsElina Varesmaa0University of Helsinki, Institute of Meat TechnologyThe effect of antioxidants, in the first place BHA, in improving the keeping quality of fresh, gutted rainbow trout was tested in three series of experiments. The fish were packed in polyethylene bags and stored in ice at + 4° C. The freshness of the fish was analyzed by determining the TBA number and by judging the fish organoleptically. In addition, BHA was determined quantitatively in the beginning and at the end of the experiment. The results indicated that BHA distinctly delayed the rancidity of the fish. Fish stored with 0.01 and 0.02 per cent of BHA remained fresh longer, judged both chemically and organoleptically, than the control fish.https://journal.fi/afs/article/view/71726
collection DOAJ
language English
format Article
sources DOAJ
author Elina Varesmaa
spellingShingle Elina Varesmaa
Rainbow trout (Salmo irideus) produced in Finland VI. Prolongation of the keeping quality rainbow trout by antioxidants
Agricultural and Food Science
author_facet Elina Varesmaa
author_sort Elina Varesmaa
title Rainbow trout (Salmo irideus) produced in Finland VI. Prolongation of the keeping quality rainbow trout by antioxidants
title_short Rainbow trout (Salmo irideus) produced in Finland VI. Prolongation of the keeping quality rainbow trout by antioxidants
title_full Rainbow trout (Salmo irideus) produced in Finland VI. Prolongation of the keeping quality rainbow trout by antioxidants
title_fullStr Rainbow trout (Salmo irideus) produced in Finland VI. Prolongation of the keeping quality rainbow trout by antioxidants
title_full_unstemmed Rainbow trout (Salmo irideus) produced in Finland VI. Prolongation of the keeping quality rainbow trout by antioxidants
title_sort rainbow trout (salmo irideus) produced in finland vi. prolongation of the keeping quality rainbow trout by antioxidants
publisher Scientific Agricultural Society of Finland
series Agricultural and Food Science
issn 1459-6067
1795-1895
publishDate 1969-01-01
description The effect of antioxidants, in the first place BHA, in improving the keeping quality of fresh, gutted rainbow trout was tested in three series of experiments. The fish were packed in polyethylene bags and stored in ice at + 4° C. The freshness of the fish was analyzed by determining the TBA number and by judging the fish organoleptically. In addition, BHA was determined quantitatively in the beginning and at the end of the experiment. The results indicated that BHA distinctly delayed the rancidity of the fish. Fish stored with 0.01 and 0.02 per cent of BHA remained fresh longer, judged both chemically and organoleptically, than the control fish.
url https://journal.fi/afs/article/view/71726
work_keys_str_mv AT elinavaresmaa rainbowtroutsalmoirideusproducedinfinlandviprolongationofthekeepingqualityrainbowtroutbyantioxidants
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