对繁殖鲑鱼(学名oncorhius mykiss)的季节性免疫反应进行研究，以及通过质量指数(QIM)对整条鱼和保存的fire样本的补充研究

IF 0.2 4区农林科学 Q4 CHEMISTRY, APPLIED

Archiv Fur Lebensmittelhygiene Pub Date : 2008-01-01 DOI:10.17169/REFUBIUM-5644

A. Wünnenberg, J. Oehlenschläger

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引用次数: 3

摘要

采用质量指数法(QIM)和熟鱼片感官分析方法，研究了季节对冰藏虹鳟鱼货架期的影响。在感官评估中，“新鲜味道”参数对于确定营销边界具有特别重要的意义。虹鳟鱼秋季货架期为14 d，冬、春、夏货架期为16 d。季节对保鲜期无显著影响。

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Untersuchungen zur saisonalen Abhängigkeit der Haltbarkeit von Zuchtforellen(Oncorhynchus mykiss) während der Eislagerung mittels der Qualitäts-Index-Methode (QIM) an Ganzfisch und der Sensorik gegarter Filetproben

Seasonal influences on the shelf life of ice-stored rainbow trout were investigated by Quality Index Method (QIM) and sensory profiling of cooked fillet samples. During sensory assessments the parameter "fresh taste" was of special importance for the determination of the borderline of marketing. Shelf life of rainbow trout was 14 days in autumn and 16 days in winter, spring and summer, respectively. The season had no significant effect on the shelf life.

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来源期刊

Archiv Fur Lebensmittelhygiene 工程技术-毒理学

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： The "Journal of Food Safety and Food Quality“ provides a platform for papers including case studies and discussion papers dealing with topics from all areas of food hygiene (food originating from animals) including dairy hygiene, food monitoring, beef cattle and meat examination, meat hygiene and food technology.