期刊
JOURNAL OF FOOD SCIENCE
卷 71, 期 4, 页码 S337-S342出版社
BLACKWELL PUBLISHING
DOI: 10.1111/j.1750-3841.2006.00018.x
关键词
rainbow trout; quality; soybean meal; sensory
This study investigated the long-term effects of soybean meal (SBM)-based diets on rainbow trout quality. Two levels of SBM inclusion diets, 20% and 40%, were employed and compared with a fish meal control diet. Rainbow trout were fed one of the three diets for 6 mo, then harvested and filleted. Proximate composition, colour, lipid oxidation and sensory quality of the fillets were evaluated. Thiobarbituric acid reactive substances (TBARS) and headspace propanal in ground fillets stored at 4 degrees C were measured over a 9-day period. Tristimulus colour was measured on day 2 and day 13 of refrigerated storage. sensory evaluation included discriminatory (difference) and affective (acceptance) testing. TBARS and propanal in the trout fed the highest (40%) SBM level were significantly lower than in the control and trout fed the 20% SBM diet. Significant differences in colour were also recorded during the refrigerated storage. Sensory difference testing revealed a significant difference between the trout fed the 40% SBM and the control. No significant difference were observed in the acceptability ratings of trout fillets from the three different dietary treatments.
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