التفاصيل البيبلوغرافية
| العنوان: |
PHYSICOCHEMICAL CHANGES IN RAINBOW TROUT (ONCORHYNCHUS MYKISS) AFTER FREEZING. |
| المؤلفون: |
STRATEVA, Mariyana |
| المصدر: |
Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering; 2020, Vol. 13 Issue 1, p61-68, 8p |
| مصطلحات موضوعية: |
RAINBOW trout, FOOD storage, FROZEN foods, FAT content of fish, MUSCLES |
| مستخلص: |
The aim of this study was to compare some physicochemical changes in the dorsal and ventral muscles of rainbow trout (Oncorhynchus mykiss) after freezing. A total of 45 fish were divided into three experimental groups. The first group consisted of fresh fish (n=15) while the second group encompassed frozen fish at - 18 °C for 15 days (n=15). The third group contained double frozen fish which were frozen at - 18 °C for 15 days, thawed, and frozen again under the same conditions (n=15). Water content, water activity, ash content, crude protein, and fat content were determined. There was a significant difference (p<0.05) between the water content of the dorsal muscle of the fresh fish (76.08%) and the double frozen fish (73.22%). Water activity differed substantially (p<0.05) in the dorsal (0.975) and ventral (0.960) muscles of the frozen trout, while it was significantly higher (p<0.05) in the dorsal muscle of the frozen (0.975) than the double frozen fish (0.967). Significant differences (p<0.05) in crude protein content were measured between the ventral muscle of the fresh (19.27%) and frozen fish (20.11%), as well as between the frozen (20.11%) and double frozen fish (19.29%). The fat content was significantly higher (p<0.05) in the ventral muscle (5.02%) than the dorsal muscle (3.83%) of the double frozen fish. It was concluded that freezing and storage at low temperatures affect water content, water activity, crude protein, and fat content of rainbow trout (Oncorhynchus mykiss). [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
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