Open AccessSENSORY AND CHEMICALLY MEASURED EFFECTS OF DIFFERENT FREEZE TREATMENTS ON THE QUALITY OF FARMED RAINBOW TROUT
Author(s) -
NILSSON KATARINA,
EKSTRAND BO
Publication year - 1995
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1995.tb00373.x
Subject(s) - rainbow trout , chemistry , sensory system , significant difference , food science , fishery , zoology , fish <actinopterygii> , biology , medicine , neuroscience
Sensory and biochemical analyses were done on farmed rainbow trout to estimate quality changes caused by four different freeze handling processes. Trout were frozen as a block (I) and individual (II) drawn fish, and as a block (III) and individual (IV) fillets. Refreezing was done, except for group IV, after filleting group I and II and separating group III into individual filets. A 9‐month storage period followed (‐30C). Enzyme activity of α‐glucosidase (AG) and β‐N‐acetylglucosaminidase (NAG) was measured in centrifuged tissue fluid (CTF). A descriptive sensory test was done after the second thawing and a ranking‐order test after frozen storage. Refreezing resulted in significant increases (p < 0.05) of both enzyme activities in all groups. After storage the activity of NAG was significantly higher (p < 0.05) in all groups and a difference (p < 0.05) between group I and II was also seen. In the descriptive sensory evaluation, only two sensory attributes of group IV were differentiated (p < 0.05, p < 0.01) from the other groups. After storage group II was the preferred group (p < 0.05).