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) w
Lipid damage in farmed rainbow trout (Oncorhynchus mykiss) after slaughtering and chilled storage
✍ Scribed by Jaime Ortiz; Óscar Palma; Natalia González; Santiago P. Aubourg
- Publisher
- John Wiley and Sons
- Year
- 2008
- Tongue
- English
- Weight
- 251 KB
- Volume
- 110
- Category
- Article
- ISSN
- 1438-7697
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Dark muscle tissue of farmed rainbow trout (Oncorhynchus mykiss Walbaum) was found to have a higher total lipid content than light muscle-73 us 30 g kg-'-which was mainly due to a higher content of neutral lipids. In accordance with this the phospholipid content in the dark muscle tissue was 322 g k
Groups of rainbow trout (Oncorhynchus mykiss) fed diets with low or high fat content were stored on ice for up to 11 days in two separate experiments. After 4, 9 and 11 days storage on ice in the Ðrst experiment and after 5, 8 and 11 days in the second experiment the Ðsh were Ðlleted by hand and Ðll
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