Schubring, Reinhard (2006) Veränderungen der Farbe und thermischen Stabilität der Muskelproteine von Räucherforellen während der Kühllagerung. [Changes in colour and thermal stability of muscle proteins in smoked trout during chilled storage.] Informationen aus der Fischereiforschung (53), pp. 52-58.
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Document available online at: http://www.bfa-fish.de/nn_820254/SharedDocs/Downloads/Infn/Vol__53__2006/InfOnline__53__06__52,templateId=raw,property=publicationFile.pdf/InfOnline_53_06_52.pdf
Summary in the original language of the document
Das Ziel der Untersuchungen war nachzuweisen, ob unterschiedliche Aufzuchtmethoden – konventionelle und ökologische – Qualitätsunterschiede erzeugen, die mit physikalischen Methoden wie z. B. Farbmessungen und Dynamischer Differenz-Kalorimetrie (DDK) erkennbar sind. Die Farbmessungen enthüllten bemerkenswerte Helligkeitsunterschiede. Geräucherte Forellen aus konventioneller Zucht waren deutlich heller als Forellen aus ökologischer Zucht. Dieser Unterschied von L* konnte schon am Rohmaterial festgestellt werden. Bei Kühllagerung glichen sich die Unterschiede jedoch aus. Die Rot- und Gelbwerte wurden nicht signifikant von der Aufzuchtmethode beeinflusst und änderten sich auch nicht wesentlich während der Kühllagerung. Auf der Grundlage früherer Untersuchungen zur thermischen Stabilität beim Erhitzen konnte mit den DDK-Kurven bestätigt werden, dass die Kerntemperatur des geräucherten Fischs mindestens 60 °C während des Räucherns erreicht hatte. Diese Temperatur wird von den Leitsätzen des Deutschen Lebensmittelbuchs gefordert. In den DKK-Kurven ist nur noch der Aktinpeak sichtbar. Alle andern Proteine waren offensichtlich während des Heißräucherns denaturiert. Wenn die DDK-Kurven nach unterschiedlicher Dauer der Kühllagerung gemessen wurden, konnte man sehen, dass die Denaturierungstemperatur des Aktins fast linear mit der Lagerdauer sank.
Summary translation
The aim of the investigation was to prove if different farming conditions like conventional and organical farming of rainbow trout may cause differences in quality which are detectable by physical methods such as colour measurement and differential scanning calorimetry. Colour measurement revealed remarkable differences in lightness. Smoked trouts originating from conventionally farmed fish were much lighter than those of organically farmed trouts. This difference in L* could already be found when colour measurements were taken on the raw material. However, during chilled storage differences were equalized. Redness and yellowness were not significantly influenced by farming and did not change remarkably during chill storage. Based on earlier investigations on changes in thermal stability caused by heating, DSC curves of smoked trout could be used to verify that the core temperature of smoked fish had reached at least 60 °C during hot smoking process. This temperature is demanded by the guidelines of the German Food Code. In the DSC curves only the actin peak was still visible. All other proteins were obviously denatured during the hot smoking. When DSC curves were taken from smoked trout after different durations of chilled storage it could be seen that the denaturation temperature of actin decreased almost linearly with progression of storage time.
| EPrint Type: | Journal paper |
|---|---|
| Keywords: | BÖL, BOEL, FKZ 02OE007, gräucherte Forellen, Aufzuchtmethoden, Qualität, Farbmessungen, Dynamischer Differenz-Kalorimetrie (DDK) |
| Subjects: | Food systems > Food security, food quality and human health Animal husbandry > Production systems > Aquaculture Animal husbandry > Feeding and growth |
| Research affiliation: | Germany > Federal Research Institute of Nutrition and Food - MRI > Department of Safety and Quality of Milk and Fish Products Germany > Federal Organic Farming Scheme - BOEL > Food > Processing |
| Related Links: | http://www.bundesprogramm-oekolandbau.de, http://www.bundesprogramm.de/fkz=02OE007, http://orgprints.org/perl/search/advanced?addtitle%2Ftitle=&keywords=02OE007&projects=BOEL&_order=bypublication&_action_search=Suchen |
| Deposited By: | Manthey-Karl, Monika |
| ID Code: | 15111 |
| Deposited On: | 08 Jan 2009 |
| Last Modified: | 12 Apr 2010 07:38 |
| Document Language: | German/Deutsch |
| Status: | Published |
| Refereed: | Peer-reviewed and accepted |
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