Meat quality of frozen trouts during 6 month storage
1998
Pribis, V. (Tehnoloski fakultet, Beograd (Yugoslavia)) | Sijacki, N. | Milinkovic, R.
Freezing is one of the oldest methods of food preserving, particulary of various kinds of meat. It can be done at various temperatures and foods frozen are being stored for different periods in dependence of temperature. The quality changes in California trout meat (consume mass co. 250 g) at the temperature of - 20 deg C during 6 month storage are presented in this work. Skin and musculature changes have been observed througe measurements of pH, water binding capacity, plasticity, shrink at thermal processing, sensory odor, taste, tenderness and juiceness evaluations. Skin and meat colour was determined using three-stimulating photocolorimeter MOMColor 100 and parameters expressed by CIELAB, Hunter, ANLAB, CIE-normal system, psychometric parameters and "hue" have been discussed. The results obtained have suggested that after 5 month storage there were no significant quality changes in trout meat. After 6 month storage, skin and meat pH were increased, water binding capacity was decreased, and shrink at thermal treatment was also higher.
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