{"title":"对繁殖鲑鱼(学名oncorhius mykiss)的季节性免疫反应进行研究，以及通过质量指数(QIM)对整条鱼和保存的fire样本的补充研究","authors":"A. Wünnenberg, J. Oehlenschläger","doi":"10.17169/REFUBIUM-5644","DOIUrl":null,"url":null,"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.","PeriodicalId":8255,"journal":{"name":"Archiv Fur Lebensmittelhygiene","volume":"58 1","pages":"221-226"},"PeriodicalIF":0.2000,"publicationDate":"2008-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":"{\"title\":\"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\",\"authors\":\"A. Wünnenberg, J. Oehlenschläger\",\"doi\":\"10.17169/REFUBIUM-5644\",\"DOIUrl\":null,\"url\":null,\"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.\",\"PeriodicalId\":8255,\"journal\":{\"name\":\"Archiv Fur Lebensmittelhygiene\",\"volume\":\"58 1\",\"pages\":\"221-226\"},\"PeriodicalIF\":0.2000,\"publicationDate\":\"2008-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"3\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Archiv Fur Lebensmittelhygiene\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.17169/REFUBIUM-5644\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Archiv Fur Lebensmittelhygiene","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.17169/REFUBIUM-5644","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
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
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.
期刊介绍：
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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