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STABILITY OF FROZEN TROUT II. DIFFERENT TROUT PREPARATIONS STORED AT ‐18°C
Author(s) -
TEJADA M.,
BORDERÍAS A. J.,
MORAL A.
Publication year - 1986
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1986.tb00088.x
Subject(s) - rainbow trout , trout , food science , fishery , dorsum , chemistry , fish <actinopterygii> , sorbitol , biology , anatomy
Rainbow trout fillets, dorsal fillets, and minces made from the ventral and caudal portions cut away from the dorsal fillets and from the waste portions after filleting, vacuum packed and either untreated or treated with additives (3% sorbitol + 0.5% MSG + 0.02% BHA + BHT (fat content)), were found to be suitable for consumption after one year's storage at −18°C. Since all the lots were well‐preserved under these storage conditions, they may be appropriate for marketing trout products.