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Frozen storage and thawing methods affect biochemical and sensory attributes of rainbow trout
SIK – Institutet för livsmedelsforskning.
SIK – Institutet för livsmedelsforskning.
1995 (English)In: Journal of Food Science, ISSN 0022-1147, E-ISSN 1750-3841, Vol. 60, no 3, 627-630 p.Article in journal (Refereed)
Abstract [en]

Rainbow trout were subjected to four thawing treatments after being stored at -18°C and -40°C for 0, 3, 7, 13 and 18 mo. Membrane integrity was estimated as the volume of centrifuged tissue fluid (CTF) and by lysosomal (3-N-acetylglucosaminidase (NAG) activity in CTF. Slow thawing, in air at 5°C, resulted in higher NAG activity in CTF and a larger volume of CTF than fast thawing, at 25°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°C stored samples compared to that at -40°C. Sensory evaluation confirmed differences between trout stored at - 18°C and at - 40°C for 18 mo.

Place, publisher, year, edition, pages
1995. Vol. 60, no 3, 627-630 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8944DOI: 10.1111/j.1365-2621.1995.tb09843.xOAI: oai:DiVA.org:ri-8944DiVA: diva2:966817
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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