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The effects of feed composition on the sensory quality of organic rainbow trout during ice storage

Green-Pedersen, Ditte Pedersen; Hyldig, Grethe; Jacobsen, Charlotte; Baron, Caroline and Nielsen, Henrik (2011) The effects of feed composition on the sensory quality of organic rainbow trout during ice storage. .

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Summary

The focus of this work was to study which effects the type of protein and lipid source in the feed for organic Rainbow trout influences had on the sensory quality of final product. Two and four different protein and lipid sources were used in the experiment respectively. The protein sources were fishmeal and a mixture of protein from organic vegetable, while the lipid sources were fish oil and organic oil from linseed, sunflower, rapeseed and grape seed. Sensory analysis was performed after 3, 5, 7 and 14 days of storage in ice. The results showed that both protein and lipid source in the feed can influence sensory characteristics of the trout. After 3 and 7 days of storage in ice differences in the sensory characteristics between rainbow trout’s which have had different lipid sources in the feed were observed. While a difference between the trout fed with different protein sources were observed after 14 days of storage, indicating that vegetable protein in the feed increases the self-life of organic rainbow trout.

Summary translation

Formålet med dette forsøg var at undersøge betydningen af forskellige protein og fedt kilder i foderet til økologiske regnbue ørreder for den sensoriske kvalitet af det endelige produkt. Henholdsvis to og fire forskellige protein og fedt kilder blev anvendt i forsøget. Protein kilderne var fiskemel og en blanding af protein fra forskellige økologiske vegetabilier, imens fedt kilderne i foderet var fra fiskeolie og økologisk: hørfrø, solsikke, raps og vindruekerne olie. Sensorisk analyse blev udført efter henholdsvis 3, 5, 7 og 14 dags lagring i is. Resultaterne viser at både protein og fedt kilden i foderet kan påvirke de sensoriske egenskaber of regnbue ørreder. Efter 3 og 7 dags lagring i is blev der fundet en forskel mellem de sensoriske egenskaber af regnbue ørreder som havde fået forskellige fedt kilder i foderet. Imens der efter 14 dags lagring i is blev fundet en forskel mellem ørrederne der havde fået forskellige protein kilderne i fodret, som indikere at de vegetabilske protein i fodret øger holdbarhed of regnbue ørreder.

EPrint Type:Report
Keywords:Feed, oil, quality, rainbow trout, storage
Subjects: Values, standards and certification > Consumer issues
Values, standards and certification > Quality and evaluation of inputs
Research affiliation: Denmark > DARCOF III (2005-2010) > ORAQUA - Organic fish production
Denmark > DTU - Technical University of Denmark
Deposited By: Jokumsen, Senior Advisory Scientist Alfred
ID Code:18461
Deposited On:22 Mar 2011 09:45
Last Modified:03 Jul 2012 11:53
Document Language:English
Status:Unpublished
Refereed:Not peer-reviewed

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