In:
Journal of the Fisheries Research Board of Canada, Canadian Science Publishing, Vol. 26, No. 8 ( 1969-08-01), p. 2237-2240
Abstract:
Rainbow trout (Salmo gairdneri) muscle was stored in 5% MgSO 4 in Ringer's solution, 15% dimethyl sulphoxide in Ringer's solution, and 6% dextran in 0.9% NaCl, at −10 C for periods of 2, 4, 8, and 12 weeks. The regular increase in free fatty acid (FFA) content was used as an index of muscle degradation. For the 12-week storage period at −10 C, the FFA content varied from 17.9 μmoles in fresh muscle to a maximum of 222 μmoles/100 g muscle for nonimmersed muscle. Samples immersed in MgSO 4 solution alone showed a consistent statistically significant inhibition in FFA formation when compared with immersed and nonimmersed muscle controls. Immersion in DMSO produced the least visual deterioration in appearance, colour, and firmess of texture.
Type of Medium:
Online Resource
ISSN:
0015-296X
Language:
English
Publisher:
Canadian Science Publishing
Publication Date:
1969
detail.hit.zdb_id:
3036-3
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