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

文献类型： 外文期刊

第一作者： Shen, Song

作者： Shen, Song;Jiang, Yan;Liu, Xiaochang;Luo, Yongkang;Gao, Liang

作者机构：

关键词： Rainbow trout;Super chilling storage;Chilled storage;Freshness indicator

期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE （ 影响因子：2.701； 五年影响因子：3.574 ）

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收录情况： SCI

摘要： In order to evaluate the effect of super chilling (-3 A degrees C) and chilled (3 A degrees 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 A degrees C and 11 days at -3 A degrees 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.

分类号： TS2

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