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Biochemical changes in freshwater rainbow trout ( Oncorhynchus mykiss ) during chilled storage †
Author(s) -
Rodríguez Carlos José,
Besteiro Isidro,
Pascual Cruz
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199908)79:11<1473::aid-jsfa389>3.0.co;2-c
Subject(s) - hypoxanthine , rainbow trout , inosine , inosine monophosphate , chemistry , food science , fishery , biochemistry , biology , nucleotide , fish <actinopterygii> , enzyme , gene
The sensory characteristics and biochemical freshness‐indicator contents of rainbow trout ( Oncorhynchus mykiss ) stored for up to 12 days (a) in ice without previous gutting (group A), (b) in ice after gutting (group B) and (c) under refrigeration (4–5 °C) after gutting and vacuum‐packing (group C) were compared. Acceptable freshness was maintained for five days in groups A and C, and for six days in group B. The results indicate that the hypoxanthine ratio ie hypoxanthine content: (inosine monophosphate + inosine + hypoxanthine content) and K 1 ie (inosine + hypoxanthine content): (inosine monophosphate + inosine + hypoxanthine content) are both useful indicators of the freshness of trout stored in ice, regardless of whether or not they have been gutted beforehand. © 1999 Society of Chemical Industry