Rainbow trout (Salmo irideus) produced in Finland VI. Free amino acid composition of refrigerated and frozen rainbow trout
Changes in the amounts of free amino acids in rainbow trout during refrigerated storage in ice at + 4 . . + 6°C and in frozen storage at –18°C were investigated. The control sample was prepared directly from the killed, bleeded, and gutted fish. The results indicated that the total amounts of free a...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Scientific Agricultural Society of Finland
1968-05-01
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| Series: | Agricultural and Food Science |
| Online Access: | https://journal.fi/afs/article/view/71698 |
| _version_ | 1818291109921554432 |
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| author | Ritva-Liisa Sihvola Jorma J. Laine Fritz P. Niinivaara |
| author_facet | Ritva-Liisa Sihvola Jorma J. Laine Fritz P. Niinivaara |
| author_sort | Ritva-Liisa Sihvola |
| collection | DOAJ |
| description | Changes in the amounts of free amino acids in rainbow trout during refrigerated storage in ice at + 4 . . + 6°C and in frozen storage at –18°C were investigated. The control sample was prepared directly from the killed, bleeded, and gutted fish. The results indicated that the total amounts of free aimino acids decreased in the refrigerated and in the frozen fish. These decreases depended mostly upon the steady decrease of the three quantitatively largest components, namely histidine, tryptophane, and glycine. Histidine formed 36.1 per cent, tryptophane 25.0 per cent, and glycine 15.1 per cent of the total amount of free amino acids in the control sample. In connection with many other amino acids a decrease in their amounts was noted during storage. Changes appearing in refrigerated fish were more distinct than in frozen fish. |
| first_indexed | 2024-12-13T02:38:51Z |
| format | Article |
| id | doaj.art-0b258ac09ce64180adcfe29f5afedb82 |
| institution | Directory Open Access Journal |
| issn | 1459-6067 1795-1895 |
| language | English |
| last_indexed | 2024-12-13T02:38:51Z |
| publishDate | 1968-05-01 |
| publisher | Scientific Agricultural Society of Finland |
| record_format | Article |
| series | Agricultural and Food Science |
| spelling | doaj.art-0b258ac09ce64180adcfe29f5afedb822022-12-22T00:02:21ZengScientific Agricultural Society of FinlandAgricultural and Food Science1459-60671795-18951968-05-01402Rainbow trout (Salmo irideus) produced in Finland VI. Free amino acid composition of refrigerated and frozen rainbow troutRitva-Liisa Sihvola0Jorma J. Laine1Fritz P. Niinivaara2University of Helsinki, Institute of Meat TechnologyUniversity of Helsinki, Institute of Meat TechnologyUniversity of Helsinki, Institute of Meat TechnologyChanges in the amounts of free amino acids in rainbow trout during refrigerated storage in ice at + 4 . . + 6°C and in frozen storage at –18°C were investigated. The control sample was prepared directly from the killed, bleeded, and gutted fish. The results indicated that the total amounts of free aimino acids decreased in the refrigerated and in the frozen fish. These decreases depended mostly upon the steady decrease of the three quantitatively largest components, namely histidine, tryptophane, and glycine. Histidine formed 36.1 per cent, tryptophane 25.0 per cent, and glycine 15.1 per cent of the total amount of free amino acids in the control sample. In connection with many other amino acids a decrease in their amounts was noted during storage. Changes appearing in refrigerated fish were more distinct than in frozen fish.https://journal.fi/afs/article/view/71698 |
| spellingShingle | Ritva-Liisa Sihvola Jorma J. Laine Fritz P. Niinivaara Rainbow trout (Salmo irideus) produced in Finland VI. Free amino acid composition of refrigerated and frozen rainbow trout Agricultural and Food Science |
| title | Rainbow trout (Salmo irideus) produced in Finland VI. Free amino acid composition of refrigerated and frozen rainbow trout |
| title_full | Rainbow trout (Salmo irideus) produced in Finland VI. Free amino acid composition of refrigerated and frozen rainbow trout |
| title_fullStr | Rainbow trout (Salmo irideus) produced in Finland VI. Free amino acid composition of refrigerated and frozen rainbow trout |
| title_full_unstemmed | Rainbow trout (Salmo irideus) produced in Finland VI. Free amino acid composition of refrigerated and frozen rainbow trout |
| title_short | Rainbow trout (Salmo irideus) produced in Finland VI. Free amino acid composition of refrigerated and frozen rainbow trout |
| title_sort | rainbow trout salmo irideus produced in finland vi free amino acid composition of refrigerated and frozen rainbow trout |
| url | https://journal.fi/afs/article/view/71698 |
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