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.
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页码：627 / +
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