Journal article · Preprint article
Influence of dietary lipid and protein sources on the sensory quality of organic rainbow trout (Oncorhynchus mykiss) after ice storage
National Food Institute, Technical University of Denmark1
Division of Industrial Food Research, National Food Institute, Technical University of Denmark2
National Institute of Aquatic Resources, Technical University of Denmark3
Section for Aquaculture, National Institute of Aquatic Resources, Technical University of Denmark4
The influence of dietary protein and lipid sources on the quality of organic rainbow trout (Oncorhynchus mykiss) was studied. The protein and oil sources were fishmeal, fish oil, and organic vegetable protein and oils. Sensory profiling was performed during 3 to 14 days of ice storage along with lipid analyses of the fillet.
Overall, the results showed that the sensory characteristics of the trout were affected in different ways during ice storage. The source of lipid seemed to affect the sensory quality at the beginning of the storage period, while the protein source seemed to have a more pronounced impact at the end of the storage period
| Language: | English |
|---|---|
| Year: | 2014 |
| Pages: | 333-346 |
| ISSN: | 15470636 and 10498850 |
| Types: | Journal article and Preprint article |
| DOI: | 10.1080/10498850.2012.718047 |
| ORCIDs: | Hyldig, Grethe , Jacobsen, Charlotte , Lund, Ivar and Jokumsen, Alfred |
