Rainbow trout (Salmo irideus) produced in Finland VI. Prolongation of the keeping quality rainbow trout by antioxidants
The effect of antioxidants, in the first place BHA, in improving the keeping quality of fresh, gutted rainbow trout was tested in three series of experiments. The fish were packed in polyethylene bags and stored in ice at + 4° C. The freshness of the fish was analyzed by determining the TBA number a...
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| Format: | Article |
| Language: | English |
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Scientific Agricultural Society of Finland
1969-01-01
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| Series: | Agricultural and Food Science |
| Online Access: | https://journal.fi/afs/article/view/71726 |