STABILITY OF FROZEN TROUT II. DIFFERENT TROUT PREPARATIONS STORED AT -18°C
- 1 March 1986
- journal article
- research article
- Published by Hindawi Limited in Journal of Food Biochemistry
- Vol. 10 (1) , 47-53
- https://doi.org/10.1111/j.1745-4514.1986.tb00088.x
Abstract
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.This publication has 2 references indexed in Scilit:
- STABILITY OF FROZEN TROUT I. TREATED AND UNTREATED MINCES STORED AT -12, -18, and -24 °CJournal of Food Biochemistry, 1986
- STABILITY OF WHOLE, FILLETED, AND MINCED TROUT (SALMO IRIDEUS GIBB) DURING FROZEN STORAGEJournal of Food Biochemistry, 1982