EJPAU 2011. Szczepanik G. , Mielcarek P. , Kryża K. INFLUENCE OF METHOD OF PACKING ON PHYSICOCHEMICAL AND TEXTURAL CHANGES IN RAINBOW TROUT (<I>Oncorhynchus mykiss</I> L.) DURING FROZEN STORAGE

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2011
Volume 14
Issue 2

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Szczepanik G. , Mielcarek P. , Kryża K. 2011. INFLUENCE OF METHOD OF PACKING ON PHYSICOCHEMICAL AND TEXTURAL CHANGES IN RAINBOW TROUT (Oncorhynchus mykiss L.) DURING FROZEN STORAGE, EJPAU 14(2), #15.
Available Online: http://www.ejpau.media.pl/volume14/issue2/abs-15.html

INFLUENCE OF METHOD OF PACKING ON PHYSICOCHEMICAL AND TEXTURAL CHANGES IN RAINBOW TROUT (ONCORHYNCHUS MYKISS L.) DURING FROZEN STORAGE

Grzegorz Szczepanik, Piotr Mielcarek, Krzysztof Kryża
Department of Dairy Technology and Food Storage, West Pomeranian University of Technology, Szczecin, Poland

ABSTRACT

During the four-month frozen storage, mass loss from sublimation occurred in the air packed rainbow trout, but was not observed in the vacuum stored fish, which were packed in steam-tight packages. After venting, the wrapping fitted close to the surface of the fish, which almost completely eliminated mass loss from sublimation. The percentage moisture content in the air-packed fish was found to be on average by 4% lower comparing to the vacuum packed fish. The use of vacuum packaging resulted in a slight texture deterioration in the frozen stored fish comparing to the fresh ones, which indicates that prolongation of the fish shelf life has been obtained without compromising their quality. However, greater changes in texture parameters were observed in the air packed fish, comparing to the fresh material.

In the frozen stored carcasses, greater variability in texture parameters was observed for sections A and B, comparing to section C. In the frozen stored fillets, a reverse tendency was found. Fillets were distinguished by greater variability in texture parameters comparing to carcasses, similarly as the vacuum packed samples comparing to the air packed ones.

Key words: fish, rainbow trout, storage, texture, vacuum.

Grzegorz Szczepanik
Department of Dairy Technology and Food Storage,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła IV/3, 71-459 Szczecin, Poland
email: gszczepanik@zut.edu.pl

Piotr Mielcarek
Department of Dairy Technology and Food Storage,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła IV/3, 71-459 Szczecin, Poland

Krzysztof Kryża
Department of Dairy Technology and Food Storage,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawa VI 3, 71-459 Szczecin, Poland

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