Qualitätsveränderung von rohen Fischfilets bei Kühlschrank-Lagerung

Raw fillets of saithe, red fish and salmon were storedover a period of 2 days at 6 to 9 °C before preparing byfrying, deep-frying or cooking in a microwave oven. Theraw and prepared fillets were tested for bacterial loads,TVBN (total volatile basic nitrogene) and for the sensorialstatus. It was shown that saithe and red fish startedmore rapidly to spoil under these conditions than salmon.The fillets showed growing bacterial populations andproduced high amounts of TVBN. Sensory changes, especiallyin flavour and odour, took place but the scoreskept in an acceptable range. The investigations indicatedthat it is possible to store raw fillets for 1 or even 2days in refrigerator but due to the loss of quality it isrecommended to use only really fresh fillets stored invery clean containers. It was further shown that it is veryimportant to heat fillets sufficiently during cooking orfrying in order to destroy all microorganisms and to obtainsafe and stable meals.

Bibliographic Details

Main Author:	Ranau, Reiner
Format:	article biblioteca
Language:	German
Published:	2000
Subjects:	Fisheries, fish quality, TVBN content, Salmo salar, Pollachius virens, Sebastes, refrigeration,
Online Access:	http://hdl.handle.net/1834/21007
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