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Until now freezing has been one of the most important means of storing fish. Several investigators have tried to solve the problems connected with the changes in the fish protein during frozen storage (Cowie et al. 1966 and 1967, Olley et al. 1967). Changes in the lipid fraction of the fish may be of equal importance in lowering the quality of the fish, especially fatty fish, during frozen storage. The purpose of this study was to examine the effect of two different storage temperatures and two different means of packaging upon the organoleptic quality and the fatty acid composition of frozen rainbow trout.

Rainbow trout (Salmo irideus) produced in Finland VII. Changes in the organoleptic quality and fetty acid composition during frozen storage