Influence of Dietary Lipid and Protein Sources on the Sensory Quality of Organic Rainbow Trout (Oncorhynchus mykiss) After Ice Storage |
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| Authors: | Ditte Green-Petersen Charlotte Jacobsen Caroline P. Baron Ivar Lund Henrik Hauch Nielsen |
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| Affiliation: | 1. DTU Food–National Food Institute, Technical University of Denmark, Lyngby, Denmark;2. DTU Aqua–National Institute of Aquatic Resources, Technical University of Denmark, The North Sea Research Centre, Hirtshals, Denmark |
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| Abstract: | The influence of dietary protein and lipid sources on the quality of organic rainbow trout (Oncorhynchus mykiss) was studied. The protein and oil sources were fishmeal, fish oil, and organic vegetable protein and oils. Sensory profiling was performed during 3 to 14 days of ice storage along with lipid analyses of the fillet. Overall, the results showed that the sensory characteristics of the trout were affected in different ways during ice storage. The source of lipid seemed to affect the sensory quality at the beginning of the storage period, while the protein source seemed to have a more pronounced impact at the end of the storage period. |
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| Keywords: | feed rainbow trout sensory lipid protein organic |
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