Rainbow trout (Salmo irideus) produced in Finland I. Bacterial spoilage and amino acid composition of fresh rainbow trout during refrigerated storage

Authors

• Fritz P. Niinivaara University of Helsinki, Institute of Meat Technology
• Ritva-Liisa Sihvola University of Helsinki, Institute of Meat Technology
• Jorma J. Laine University of Helsinki, Institute of Meat Technology

DOI: https://doi.org/10.23986/afsci.71665

Abstract

Bacteriological spoilage, organoleptical quality and amino acid composition of fresh trout were studied during storage at +4– +6° C. Experiments were carried out with living fish (control), with fish 4 hours after killing and during storage. The fish were kept in air, in ice and packed in polyethylene and vacuum bags. It was observed that the type of packing considerably influences both the bacteriological and organoleptical quality. These changes were not, however, directly correlated with each other. In connection with vacuum packing, the amounts of anaerobic sulphide producing bacteria were so high that this aspect needs a detailed investigation before vacuum packing can be recommended for fresh trout. The amino acid composition of iced trout changed only slightly during storage. Current experiments concerning changes in volatile amino acid contents will provide additional information in this respect.