Lagerversuch von frischem bzw. tief gefrorenen gelagerten kalt geräuchertem Atlantischem Lachs (Salmo salar) in 200-g-Fertigpackungen mit sensorischer Beurteilung in Abhängigkeit von der Lagerzeit

After 4 months frozen storage at –18 °C cold smoked Atlantic salmon in consumer packages can hardly be differentiated fromthe freshly smoked product by sensory assessment by an expert panel and cannot be differentiated by consumers. Johann Heinrich von Thünen-Institute, Federal Research Institute fo...

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Bibliographic Details
Main Author: Oehlenschläger, Jörg
Format: Article in Journal/Newspaper
Language:German
Published: 2009
Subjects:
Fisheries
organoleptic test
product quality
Atlantic salmon
Salmo salar
Online Access:http://hdl.handle.net/1834/20704
https://doi.org/10.3220/Infn56_49-52_2009
Description
Summary:After 4 months frozen storage at –18 °C cold smoked Atlantic salmon in consumer packages can hardly be differentiated fromthe freshly smoked product by sensory assessment by an expert panel and cannot be differentiated by consumers. Johann Heinrich von Thünen-Institute, Federal Research Institute for Rural Areas, Forestry and Fisheries began publishing the Informationen aus der Fischereiforschung - Information on Fishery research in 2010. Max Rubner-Institute, Federal Research Institute for Nutrition and Food, Institute for the Safety and Quality of Milk and Fish

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