FROZEN STORAGE AND THAWING METHODS AFFECT BIOCHEMICAL AND SENSORY ATTRIBUTES OF RAINBOW-TROUT

被引：31
|
作者：
NILSSON, K
EKSTRAND, B
机构：
[1] SIK-The Swedish Institute for Food Research, Göteborg, S-402 29
来源：
JOURNAL OF FOOD SCIENCE | 1995年 / 60卷 / 03期
关键词：
TROUT; FROZEN STORAGE; THAW TEMPERATURES; ENZYME MARKER;
D O I：
10.1111/j.1365-2621.1995.tb09843.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Rainbow trout were subjected to four thawing treatments after being stored at -18 degrees C and -40 degrees C for 0, 3, 7, 13 and 18 mo. Membrane integrity was estimated as the volume of centrifuged tissue fluid (CTF) and by lysosomal beta-N-acetylglucosaminidase (NAG) activity in CTF. Slow thawing, in air at 5 degrees C, resulted in higher NAG activity in CTF and a larger volume of CTF than fast thawing, at 25 degrees C in water, independent of storage time. After 3 or more months storage, a higher NAG activity in CTF and a larger volume of CTF were found in all -18 degrees C stored samples compared to that at -40 degrees C. Sensory evaluation confirmed differences between trout stored at -18 degrees C and at -40 degrees C for 18 mo.
引用
收藏
页码：627 / +
相关论文
共 50 条
  • [1] COLOR STABILITY OF RAINBOW-TROUT FILLETS DURING FROZEN STORAGE
    NO, HK
    STOREBAKKEN, T
    [J]. JOURNAL OF FOOD SCIENCE, 1991, 56 (04) : 969 - 972
  • [2] Effects of Thawing Methods on Chemical, Biochemical, and Microbial Quality of Frozen Whole Rainbow Trout (Oncorhynchus mykiss)
    Javadian, Seyed Rohollah
    Rezaei, Masoud
    Soltani, Mahdi
    Kazemian, Mohammad
    Pourgholam, Reza
    [J]. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2013, 22 (02) : 168 - 177
  • [3] CHANGES IN SHEATH PROPERTIES OF RAINBOW-TROUT EGGS DURING COLD AND FROZEN STORAGE
    STODOLNIK, L
    SALACKI, M
    ROGOZINSKA, E
    [J]. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID, 1992, 15 (05): : 270 - 275
  • [4] Thawing, refreezing and frozen storage effects on muscle functionality and sensory attributes of frozen cod (Gadus morhua)
    Hurling, R
    McArthur, H
    [J]. JOURNAL OF FOOD SCIENCE, 1996, 61 (06) : 1289 - 1296
  • [5] BIOCHEMICAL-CHARACTERIZATION OF THE RAINBOW-TROUT GILL
    MOMMSEN, TP
    [J]. JOURNAL OF COMPARATIVE PHYSIOLOGY, 1984, 154 (02): : 191 - 198
  • [6] COMPARISON OF TECHNIQUES FOR STABILIZING HEMOGLOBINS OF RAINBOW-TROUT (SALMO-GAIRDNERI) DURING FROZEN STORAGE
    REINITZ, GL
    [J]. COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY, 1976, 55 (03): : 357 - 358
  • [7] EFFECTS OF STARVATION ON RAINBOW-TROUT .2. EATING AND STORAGE QUALITIES OF ICED AND FROZEN FISH
    JOHANSSON, L
    KIESSLING, A
    [J]. ACTA AGRICULTURAE SCANDINAVICA, 1991, 41 (02): : 207 - 216
  • [8] EFFECT OF DELAYED ICING ON THE STORAGE LIFE OF RAINBOW-TROUT
    DAWOOD, AA
    ROY, RN
    WILLIAMS, CS
    [J]. JOURNAL OF FOOD TECHNOLOGY, 1986, 21 (02): : 159 - 166
  • [9] FROZEN STORAGE QUALITY OF RAINBOW-TROUT (ONCORHYNCHUS-MYKISS) AS AFFECTED BY OXYGEN, ILLUMINATION, AND FILLET PIGMENT
    BJERKENG, B
    JOHNSEN, G
    [J]. JOURNAL OF FOOD SCIENCE, 1995, 60 (02) : 284 - 288
  • [10] Does Feed Composition Affect Oxidation of Rainbow Trout (Oncorhynchus mykiss) during Frozen Storage?
    Baron, Caroline P.
    Hyldig, Grethe
    Jacobsen, Charlotte
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2009, 57 (10) : 4185 - 4194
12345