Literature DB >> 26243943

Quality assessment of rainbow trout (Oncorhynchus mykiss) fillets during super chilling and chilled storage.

Song Shen1, Yan Jiang1, Xiaochang Liu1, Yongkang Luo1, Liang Gao2.   

Abstract

In order to evaluate the effect of super chilling (-3 °C) and chilled (3 °C) storage on the quality of rainbow trout fillets, total volatile base nitrogen (TVB-N), drip loss, pH, electric conductivity (EC), total aerobic count (TAC), K and related values, adenosine triphosphate (ATP) and related compounds, color and sensory score were determined and correlation between these indicators were analyzed. According to the comprehensive evaluation of TAC, K value and sensory score, the limit for acceptability of rainbow trout fillets was 5 days at 3 °C and 11 days at -3 °C. Additionally, the correlation coefficients between TVB-N and other freshness indicators (TAC, K value, sensory score) were relatively low. TVB-N may be inadequate for evaluating freshness changes of rainbow trout fillets compared with other indicators. Among the K and related values, H value was a better freshness indicator in rainbow trout fillets during chilled and super chilling storage for its better correlation coefficients with other freshness indicators. Super chilling storage could extend the shelf life of rainbow trout fillets by 6 days compared to chilled storage.

Entities:  

Keywords:  Chilled storage; Freshness indicator; Rainbow trout; Super chilling storage

Year:  2014        PMID： 26243943      PMCID： PMC4519464          DOI： 10.1007/s13197-014-1539-8

Source DB:  PubMed          Journal:  J Food Sci Technol        ISSN： 0022-1155            Impact factor:   2.701


  6 in total

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Review 4.  Microbiological spoilage of fish and fish products.

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  6 in total
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2.  Changes in the Quality of Chicken Breast Meat due to Superchilling and Temperature Fluctuations during Storage.

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  2 in total

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