Vol. 45, No. 4, 2001
THE QUICK FREEZING AND VACUUM THAWING EFFECT IN ADVANCE OF TRANSITORY RIGIDITY OF MUSCLES ON THE TECHNOLOGICAL QUALITY OF RAINBOW TROUT (Oncorhynchus mykiss)
Zaborskiene, G., Turek, P., Nagy, J., Giretová, M.
University of Veterinary Medicine
Komenského 73
041 81 Košice
The Slovak Republic
Summary
The quick freezing and vacuum thawing effect in advance of transitory rigitidy of muscles was tested on the pH of the muscles and texture of whole rainbow trout (Oncorhynchus mykiss). The increased lactic acid production on thawing brought an appreciable toughening and a significant decrease in post mortem pH in comparison with the control group. The vacuum thawing was without a substantial loss of fluid and any cracking of the flesh. The pH values in control group were influenced by the weight (148-226 g) of the fishes: the bigger trout had lower post mortem pH.
Key words: lactic acid; texture; rainbow trout; quick freezing; vacuum
References
Folia Veterinaria / 2001