Texture Properties of Farmed Rainbow Trout (Oncorhynchus mykiss): Effects of Diet, Muscle Fat Content and Time of Storage on Ice
✍ Scribed by Andersen, Urd Bente; Thomassen, Magny Skinlo; Rørå, Anna Maria Bencze
- Publisher
- John Wiley and Sons
- Year
- 1997
- Tongue
- English
- Weight
- 259 KB
- Volume
- 74
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
✦ Synopsis
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 Ðllet gaping was evaluated. Texture properties were studied using an Instron compression test. pH was measured in all Ðllets. In Ðllets from the second experiment, also fat content and autolytic protease activity were measured. Diet a †ected Ðllet fat content and texture properties. Fish fed high fat diet exerted less resistance against compression, indicating a softer consistency. Force at yield point and slope were not signiÐcantly a †ected by diet. The high fat group had higher autolytic protease activity than the low fat group. The results from the Instron measurements indicated that the Ðsh became softer and less tough during 11 days storage on ice. A slight, but statistically signiÐcant increase in pH with time was observed in both experiments. In the Ðrst experiment a reduction in gaping scores was observed during storage, as opposed to a signiÐcant increase in the second experiment. The texture parameters yield point and slope were negatively correlated to gaping in the second experiment.