Rainbow trout (Salmo irideus) produced in Finland VII. Changes in the organoleptic quality and fetty acid composition during frozen storage
Rainbow trouts were frozen at –40° C and stored either glazed with water or vacuum packed in polyethylene bags at –18°and –32° C. During the storage time the quality of the fish was tested both organoleptically and by determining the fatty acid composition of the lipids. It was found that the fish w...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Scientific Agricultural Society of Finland
1969-09-01
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| Series: | Agricultural and Food Science |
| Online Access: | https://journal.fi/afs/article/view/71736 |