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...
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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 |
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doaj-195507b2e8bc429aa9ceddad1feecd9c2020-11-24T22:42:49ZengScientific Agricultural Society of FinlandAgricultural and Food Science1459-60671795-18951969-09-01413Rainbow trout (Salmo irideus) produced in Finland VII. Changes in the organoleptic quality and fetty acid composition during frozen storageElina Varesmaa0Jorma J. Laine1F. P. Niinivaara2University of Helsinki, Institute of Meat TechnologyUniversity of Helsinki, Institute of Meat TechnologyUniversity of Helsinki, Institute of Meat TechnologyRainbow 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 were organoleptically uneatable after three months of storage. At –32° C the fish kept their organoleptic quality somewhat better than at –18° C. There were no important differences between the two packing systems used. The fatty acid analyses gave comparable results in all instances and probably changes in the proteins during frozen storage are more significant than changes in the lipids and are mostly responsible for the lowering in quality of frozen rainbow trout.https://journal.fi/afs/article/view/71736 |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Elina Varesmaa Jorma J. Laine F. P. Niinivaara |
spellingShingle |
Elina Varesmaa Jorma J. Laine F. P. Niinivaara Rainbow trout (Salmo irideus) produced in Finland VII. Changes in the organoleptic quality and fetty acid composition during frozen storage Agricultural and Food Science |
author_facet |
Elina Varesmaa Jorma J. Laine F. P. Niinivaara |
author_sort |
Elina Varesmaa |
title |
Rainbow trout (Salmo irideus) produced in Finland VII. Changes in the organoleptic quality and fetty acid composition during frozen storage |
title_short |
Rainbow trout (Salmo irideus) produced in Finland VII. Changes in the organoleptic quality and fetty acid composition during frozen storage |
title_full |
Rainbow trout (Salmo irideus) produced in Finland VII. Changes in the organoleptic quality and fetty acid composition during frozen storage |
title_fullStr |
Rainbow trout (Salmo irideus) produced in Finland VII. Changes in the organoleptic quality and fetty acid composition during frozen storage |
title_full_unstemmed |
Rainbow trout (Salmo irideus) produced in Finland VII. Changes in the organoleptic quality and fetty acid composition during frozen storage |
title_sort |
rainbow trout (salmo irideus) produced in finland vii. changes in the organoleptic quality and fetty acid composition during frozen storage |
publisher |
Scientific Agricultural Society of Finland |
series |
Agricultural and Food Science |
issn |
1459-6067 1795-1895 |
publishDate |
1969-09-01 |
description |
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 were organoleptically uneatable after three months of storage. At –32° C the fish kept their organoleptic quality somewhat better than at –18° C. There were no important differences between the two packing systems used. The fatty acid analyses gave comparable results in all instances and probably changes in the proteins during frozen storage are more significant than changes in the lipids and are mostly responsible for the lowering in quality of frozen rainbow trout. |
url |
https://journal.fi/afs/article/view/71736 |
work_keys_str_mv |
AT elinavaresmaa rainbowtroutsalmoirideusproducedinfinlandviichangesintheorganolepticqualityandfettyacidcompositionduringfrozenstorage AT jormajlaine rainbowtroutsalmoirideusproducedinfinlandviichangesintheorganolepticqualityandfettyacidcompositionduringfrozenstorage AT fpniinivaara rainbowtroutsalmoirideusproducedinfinlandviichangesintheorganolepticqualityandfettyacidcompositionduringfrozenstorage |
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1725698142926536704 |