EFFECTS OF STARVATION ON RAINBOW-TROUT .2. EATING AND STORAGE QUALITIES OF ICED AND FROZEN FISH

The effects of starvation with regard to eating and storage qualities of iced fish and fish stored frozen have been established by descriptive sensory evaluation and analysis of total lipid content and fatty acid composition of the fillet. The results indicate that the eating and storage qualities of young, farmed rainbow trout will be changed by starvation. Starvation resulted in reductions of total odour, total taste, and juiciness. Furthermore, starvation caused a decrease in total lipid content of the fillet and a change in the relative distribution of saturated fatty acids (SAFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA); MUFA decreased, while PUFA increased. Prolonged icing caused reductions of fresh odour, of fresh taste, and juiciness. Freezing and frozen-storage caused reductions of fresh odour and juiciness.