Effect of Frozen Storage Temperature on Quality-Related Changes in Rainbow Trout (Oncorhynchus mykiss) |
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| Authors: | Maria G Burgaard Bo M Jørgensen |
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| Institution: | 1. National Institute of Aquatic Resources , Technical University of Denmark , Kgs., Lyngby, Denmark mariaburgaard@gmail.com;3. National Institute of Aquatic Resources , Technical University of Denmark , Kgs., Lyngby, Denmark |
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| Abstract: | The effect of frozen storage temperature on quality-related parameters of rainbow trout (Oncorhynchus mykiss) muscle was studied in the interval from ?10 to ?80°C on samples stored for 1 to 18 months. The following quantities were measured: drip loss, water holding capacity and water distribution, color, lipid oxidation (thiobarbituric acid-reactive substances, TBARS), and membrane stability (enzyme activity). No effect of temperature on drip loss, water holding capacity, water distribution, or membrane stability was observed for samples stored below ?20°C, whereas storage at ?40°C or lower compared to ?30°C or higher resulted in a reduced level of secondary lipid oxidation (TBARS). No advantage was gained by using temperatures below ?40°C for frozen storage of trout regarding any of the properties investigated. |
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| Keywords: | freezing fish quality indicators ULT |
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