Rainbow trout (Salmo irideus) produced in Finland I. Bacterial spoilage and amino acid composition of fresh rainbow trout during refrigerated storage
Bacteriological spoilage, organoleptical quality and amino acid composition of fresh trout were studied during storage at +4– +6° C. Experiments were carried out with living fish (control), with fish 4 hours after killing and during storage. The fish were kept in air, in ice and packed in polyethyle...
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Scientific Agricultural Society of Finland
1966-12-01
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Series: | Agricultural and Food Science |
Online Access: | https://journal.fi/afs/article/view/71665 |
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doaj-a5d3e77be89b463d998a0449b6a7fdbe2020-11-25T02:19:39ZengScientific Agricultural Society of FinlandAgricultural and Food Science1459-60671795-18951966-12-01384Rainbow trout (Salmo irideus) produced in Finland I. Bacterial spoilage and amino acid composition of fresh rainbow trout during refrigerated storageFritz P. Niinivaara0Ritva-Liisa Sihvola1Jorma J. Laine2University of Helsinki, Institute of Meat TechnologyUniversity of Helsinki, Institute of Meat TechnologyUniversity of Helsinki, Institute of Meat TechnologyBacteriological spoilage, organoleptical quality and amino acid composition of fresh trout were studied during storage at +4– +6° C. Experiments were carried out with living fish (control), with fish 4 hours after killing and during storage. The fish were kept in air, in ice and packed in polyethylene and vacuum bags. It was observed that the type of packing considerably influences both the bacteriological and organoleptical quality. These changes were not, however, directly correlated with each other. In connection with vacuum packing, the amounts of anaerobic sulphide producing bacteria were so high that this aspect needs a detailed investigation before vacuum packing can be recommended for fresh trout. The amino acid composition of iced trout changed only slightly during storage. Current experiments concerning changes in volatile amino acid contents will provide additional information in this respect.https://journal.fi/afs/article/view/71665 |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Fritz P. Niinivaara Ritva-Liisa Sihvola Jorma J. Laine |
spellingShingle |
Fritz P. Niinivaara Ritva-Liisa Sihvola Jorma J. Laine Rainbow trout (Salmo irideus) produced in Finland I. Bacterial spoilage and amino acid composition of fresh rainbow trout during refrigerated storage Agricultural and Food Science |
author_facet |
Fritz P. Niinivaara Ritva-Liisa Sihvola Jorma J. Laine |
author_sort |
Fritz P. Niinivaara |
title |
Rainbow trout (Salmo irideus) produced in Finland I. Bacterial spoilage and amino acid composition of fresh rainbow trout during refrigerated storage |
title_short |
Rainbow trout (Salmo irideus) produced in Finland I. Bacterial spoilage and amino acid composition of fresh rainbow trout during refrigerated storage |
title_full |
Rainbow trout (Salmo irideus) produced in Finland I. Bacterial spoilage and amino acid composition of fresh rainbow trout during refrigerated storage |
title_fullStr |
Rainbow trout (Salmo irideus) produced in Finland I. Bacterial spoilage and amino acid composition of fresh rainbow trout during refrigerated storage |
title_full_unstemmed |
Rainbow trout (Salmo irideus) produced in Finland I. Bacterial spoilage and amino acid composition of fresh rainbow trout during refrigerated storage |
title_sort |
rainbow trout (salmo irideus) produced in finland i. bacterial spoilage and amino acid composition of fresh rainbow trout during refrigerated storage |
publisher |
Scientific Agricultural Society of Finland |
series |
Agricultural and Food Science |
issn |
1459-6067 1795-1895 |
publishDate |
1966-12-01 |
description |
Bacteriological spoilage, organoleptical quality and amino acid composition of fresh trout were studied during storage at +4– +6° C. Experiments were carried out with living fish (control), with fish 4 hours after killing and during storage. The fish were kept in air, in ice and packed in polyethylene and vacuum bags. It was observed that the type of packing considerably influences both the bacteriological and organoleptical quality. These changes were not, however, directly correlated with each other. In connection with vacuum packing, the amounts of anaerobic sulphide producing bacteria were so high that this aspect needs a detailed investigation before vacuum packing can be recommended for fresh trout. The amino acid composition of iced trout changed only slightly during storage. Current experiments concerning changes in volatile amino acid contents will provide additional information in this respect. |
url |
https://journal.fi/afs/article/view/71665 |
work_keys_str_mv |
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