ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
Laboratory-reared king salmon were harvested using CO2 anesthetizing (CO2) or by rested harvesting techniques using AQUI-S(tm) anesthetizing (AQUI-S). Fish were killed by spiking, and flesh portions were stored in air packs (0°C) for 22 d. Headspace oxygen levels, sensory characteristics (raw and cooked), tensile properties, drip loss, gaping, pH, nucleotide derivatives, color, and bacterial counts were determined after 5 to 22 d of storage. All parameters except tensile properties showed significant trends with storage time. Oxygen levels were consistently lower in CO2 packs whereas, on average, drip was lower in AQUI-S samples, and L*-values and bacterial numbers were higher in AQUI-S samples. Overall, harvesting effects had minimal impact on the quality parameters measured.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.2003.tb05810.x
