Rainbow trout (Salmo irideus) produced in Finland VI. Prolongation of the keeping quality rainbow trout by antioxidants

Authors

• Elina Varesmaa University of Helsinki, Institute of Meat Technology

DOI: https://doi.org/10.23986/afsci.71726

Abstract

The effect of antioxidants, in the first place BHA, in improving the keeping quality of fresh, gutted rainbow trout was tested in three series of experiments. The fish were packed in polyethylene bags and stored in ice at + 4° C. The freshness of the fish was analyzed by determining the TBA number and by judging the fish organoleptically. In addition, BHA was determined quantitatively in the beginning and at the end of the experiment. The results indicated that BHA distinctly delayed the rancidity of the fish. Fish stored with 0.01 and 0.02 per cent of BHA remained fresh longer, judged both chemically and organoleptically, than the control fish.