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- W2234284860 abstract "The composition and the quality status of organically and conventionally farmed rainbow trout (Oncorhynchus mykiss) from German aquaculture and hot-smoked products thereof were investigated. The chemical composition of raw trout exhibited differences in the fat content of the edible part (1.7―4.7 %). All contaminant levels were far below national limits. Portion size samples had appreciable amounts of n-3-fatty acids EPA and DHA as well as a high vitamin D content. Differences among some fatty acids between both raising forms were nourish-physiologically insignificant. The overall quality and the microbiological status of freshly harvested rainbow trout from all selected farms were excellent. Differences in quality attributes were observed between different farms, but not between organic and conventional rearing and processing conditions. The effect of cold storage at +4 °C up to 24 days was studied by monitoring the microbiological, chemical, physical and sensory changes occurring in unwrapped hot-smoked rainbow trout and in vacuum-packed products. No reproducible effects of the production style on the shelf life were observed in the analyzed samples. The sensory quality decreased throughout the storage period, but none of the samples was spoiled at the end of storage." @default.
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- W2234284860 date "2010-01-01" @default.
- W2234284860 modified "2023-09-24" @default.
- W2234284860 title "Quality of organically and conventionally farmed rainbow trout (Oncorhynchus mykiss) and smoked products thereof from the German market" @default.
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