Volume 14
Issue 2/volume14
Food Science and Technology
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Available Online: http://www.ejpau.media.pl/volume14/issue2/volume14/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
Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.