Papers mentioning rainbow trout or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
To investigate the fillet quality traits (texture, flavor, nutritional value) formation and the mechanism of muscular lipid deposition in triploid rainbow trout, low (20%) and high... Read full abstract on PubMed →
This study presents the development and characterization of chia mucilage-montmorillonite (MMT) films enriched with <i>Lactobacillus sakei</i> postbiotics. The films were evaluated... Read full abstract on PubMed →
Lipid types and ratios to myofibrillar protein critically influence thermally processed fish aroma. Through thermal oxidation models featuring varying contents and ratios of rainbo... Read full abstract on PubMed →
This study investigated the effects of dietary dill essential oil (DEO) at concentrations of 0.5% (DEO0.5), 1% (DEO1), 2% (DEO2) and 3% (DEO3) on rainbow trout juveniles. A total o... Read full abstract on PubMed →
The aim of the study was to characterize the postbiotic and edible films formed by the mixture of postbiotic and chitosan, and to evaluate the effects of the films on the shelf lif... Read full abstract on PubMed →
Human sensory techniques are inadequate for automating fish quality monitoring and maintaining controlled storage conditions throughout the supply chain. The dynamic monitoring of... Read full abstract on PubMed →
In 2020, Rainbow trout production reached 959,600 tons, representing 4 % of the global trout output. However, microbial contamination and lipid and protein oxidation spoil around 1... Read full abstract on PubMed →
This study investigated the seasonal and spatial dynamics of off-flavour compounds-geosmin and 2-methylisoborneol (2-MIB)-in an intensive rainbow trout (<i>Oncorhynchus mykiss</i>)... Read full abstract on PubMed →
The objective of the current research was to evaluate the effects of incorporating kappa-carrageenan (KCA) coating with dill essential oil (DEO), in conjunction with oxygen absorbe... Read full abstract on PubMed →
Arachidonic acid (C20: 4n-6, AA) plays a fundamental role in fish physiology, influencing growth, survival and stress resistance. However, imbalances in dietary AA can have detrime... Read full abstract on PubMed →
The quality of water used in aquaculture ponds is one of the crucial factors influencing the smell and sensory properties of fish. The water samples were taken from the rainbow tro... Read full abstract on PubMed →
Marinades are increasingly used to manufacture raw fish products. In corresponding meats, marinating is known to have a major effect on the composition of the microbiome, but the e... Read full abstract on PubMed →
The effect of seasonal and regional differences of rainbow trout on its aroma and aroma-active profile was investigated. Solvent-assisted flavor evaporation (SAFE) procedure was em... Read full abstract on PubMed →
This paper reports the effect of different concentrations of CO2/N2 gases on chemical/sensorial stability, color properties (L*, a*, and b* values), and microbiological properties... Read full abstract on PubMed →
BACKGROUND: 'Meal elements' are elements of a meal, e.g. portions of pre-fried meat, sauces, frozen fish or pre-processed vegetables typically prepared industrially. The meal eleme... Read full abstract on PubMed →
Rainbow trout ( Oncorhynchus mykiss ) were fed a diet containing either fish oil or rapeseed oil and with or without 200 mg/kg carotenoid (either astaxanthin or canthaxanthin). A t... Read full abstract on PubMed →
The composition of fatty acids determines the flavor and quality of meat. Flavor compounds are generated during the cooking process by the decomposition of volatile fatty acids via... Read full abstract on PubMed →
Ruminant meat flavor is an important quality and sensory parameter which relays mainly on the organoleptic characteristics of meat. Meat flavor is vital factor for the palatability... Read full abstract on PubMed →
This study investigated the antibacterial properties of polylactic acid (PLA)/chitosan: starch films incorporated with bitter orange essential oil (BOEO) for preserving rainbow tro... Read full abstract on PubMed →
Harmful algal blooms kill fish populations worldwide, as exemplified by the haptophyte microalga Prymnesium parvum.The suspected causative agents are prymnesins, categorized as A-,... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.