Colour stability of smoked muscle rainbow trout: Packaging effect

Sciences des Aliments

Volumn 23, Issue 1, 2003, Pages 132-137

  Quinones A ^a   Choubert, G ^b   Gomez R ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

^b Unite mixte INRA IFREMER Universite Bordeaux 1 UMR Nuage   (France)

Author keywords

Canthaxanthin; Modified atmosphere; Packaging; Trout

Indexed keywords

ONCORHYNCHUS MYKISS; SALMONIDAE;

EID: 0038124317     PISSN: 02408813     EISSN: None     Source Type: Journal    
DOI: 10.3166/sda.23.132-137     Document Type: Conference Paper

References (7)

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2. CHOUBERT G., BLANC J.M., COURVALIN C., 1992. Muscle carotenoid content and colour of farmed rainbow trout fed astaxanthin or canthaxanthin as affected by cooking and smoke-curing procedures. Intern. J. Food Sci. Technol., 27, 277-284.
3. CIVERA T., PARISI E., AMERIO G., GIACCONE V., 1995. Shelf-life of vacuum-packed smoked salmon: microbiological and chemical changes during storage. Arch. lebensmit., 46, 13-17.
4. th International Symposium on Fish Nutrition and Feeding, Biarritz (France), June 24-27 1991, 49-59, Ed. INRA, Paris 1993 (Les Colloques, no 61).
5. NICKELL D., BROMAGE N., 1998. The effect of dietary level variation of flesh pigmentation in rainbow trout (Oncorhynchus mykiss). Aquaculture, 161, 237-251.
6. OKA H., 1989. Packaging for freshness and the prevention of discoloration of fish fillets. Packaging Tech. Sci., 2, 201-213.
7. WYSZEKI G., STILES W.S., Color Science. John Wiley & sons, inc., New York.