Lipid changes and sensory quality of whole- and gutted rainbow trout during storage in ice

A. Kołakowska; L. Zienkowicz; Z. Domiszewski; G. Bienkiewicz

doi:10.3750/AIP2006.36.1.06

Research Article

Acta Ichthyologica et Piscatoria 36(1): 39-47
https://doi.org/10.3750/AIP2006.36.1.06 (30 Jun 2006)

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A practical quality index method (QIM) developed for aquacultured rainbow trout (Oncorhynchus mykiss). International Journal of Food Properties 21: 858.

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Elham Abedi, Mahmood Naseri, Gholam A. Ghanbarian, Arya Vazirzadeh (2016)
Coverage of Polyethylene Film with Essential Oils of Thyme (Thymus daenensis Celak)and Savory (Satureja bachtiarica Bunge) for Lipid Oxidation Control in Rainbow Trout (Oncorhynchus mykiss) Fillets during Short-Term Storage in the Refrigerator. Journal of Food Processing and Preservation 40: 483.

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Harvesting procedures, welfare and shelf life of ungutted and gutted shortfin pompano (Trachinotus falcatus) stored in ice. Aquaculture 498: 236.

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Mustafa Öz, Suat Dikel, Mustafa Durmuş, Yeşim Özoğul (2017)
Effects of Black Cumin Oil (Nigella sativa) on Sensory, Chemical and Microbiological Properties of Rainbow Trout During 23 Days of Storage at 2 ± 1°C. Journal of Aquatic Food Product Technology 26: 665.

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The impacts of perimortem stress and gutting on quality index and colour of rainbow trout (Oncorhynchus mykiss) during ice storage: a commercial case study. European Food Research and Technology 244: 197.

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