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STABILITY OF FROZEN TROUT II. DIFFERENT TROUT PREPARATIONS STORED AT -18°C (1986)

TEJADA, M. ; BORDERÍAS, A. J. ; MORAL, A.

Oxford, UK : Blackwell Publishing Ltd

Journal of food biochemistry 10 (1986), S. 0

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ISSN: 1745-4514

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Process Engineering, Biotechnology, Nutrition Technology

Notes: 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.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1745-4514.1986.tb00088.x

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