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- Title
Color Stability of Rainbow Trout Fillets during Frozen Storage.
- Authors
NO, HONG K.; STOREBAKKEN, TROND
- Abstract
The effects of frozen storage (3 and 6 months at -20 and -80°C) on stability of carotenoids and color [CIE, (1976) L*a*b* and H(°)ab in vacuum-packed fillets of rainbow trout were studied in a paired-sample experiment. The trout were fed diets containing astaxanthin or canthaxanthin at different water salinities and temperatures. Carotenoids in the flesh were stable (up to 5% loss) for 6 months at -20 or -80°C, regardless of carotenoid sources and rearing conditions. Frozen storage resulted in increased L* (lightness), a* (redness) and b* (yellowness), and decreased H(°)ab (hue) values. Color characteristics from different parts of the fillet differed significantly.
- Subjects
FROZEN fishery products; FISH fillets; RAINBOW trout; CAROTENOIDS; WATER salinization; WATER temperature
- Publication
Journal of Food Science (Wiley-Blackwell), 1991, Vol 56, Issue 4, p969
- ISSN
0022-1147
- Publication type
Article
- DOI
10.1111/j.1365-2621.1991.tb14618.x