Untersuchungen zur saisonalen Abhängigkeit der Haltbarkeit von Zuchtforellen(Oncorhynchus mykiss) während der Eislagerung mittels der Qualitäts-Index-Methode (QIM) an Ganzfisch und der Sensorik gegarter Filetproben
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引用次数: 3
Abstract
Seasonal influences on the shelf life of ice-stored rainbow trout were investigated by Quality Index Method (QIM) and sensory profiling of cooked fillet samples. During sensory assessments the parameter "fresh taste" was of special importance for the determination of the borderline of marketing. Shelf life of rainbow trout was 14 days in autumn and 16 days in winter, spring and summer, respectively. The season had no significant effect on the shelf life.
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The "Journal of Food Safety and Food Quality“ provides a platform for papers including case studies and discussion papers dealing with topics from all areas of food hygiene (food originating from animals) including dairy hygiene, food monitoring, beef cattle and meat examination, meat hygiene and food technology.
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