Sensory evaluation of cold-smoked trout packaged in vacuum and modiﬁed atmosphere
Baltić, Milan Ž.
Article (Published version)
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The aim of the study was to investigate the influence of diﬀerent packaging methods on the sensory properties of cold smoked trout fillets stored at 3°C during six weeks. Cold smoked trout fillets were vacuumed packaged or packaged in one of two modified atmospheres with a gas ratio of 50% CO2:50% N2 or 90% CO2:10% N2. Before and after storage, fillets underwent sensory analysis for colour intensity, odour and taste of smoke intensity, tenderness and overall acceptability (on days 0, 7, 14, 21, 28, 35 and 42 of storage). Colour intensity, odour and taste of smoke intensity and overall acceptability of all examined groups of cold smoked trout fillets decreased during storage, while tenderness of the fish fillets remained virtually unchanged. Cold-smoked trout fillets pack- aged in the modified atmospheres had higher average sensory scores compared to vacuum packaged cold-smoked trout fillets.
Keywords:trout / smoking / packaging / storage / sensory properties
Source:Meat technology, 2016, 57, 2, 141-149
- Institute of meat hygiene and technology, Belgrade
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