FAT OXIDATION, PROTEIN DEGRADATION AND COLOUR OF RAINBOW TROUT (ONCORHYNCHUS MYKISS) MEAT DURING 3 MONTHS OF FREEZER STORAGE

The aim of the work was to analyze effect storage in freezing conditions (-18 ° C) during 3 months on formation malondialdehyde MDA, TVB-N (total volatile basic nitrogen), and colour. Rainbow trout up 500 g (RT) aged 1-1.5 years (n=15) (RT1) 3.5 kg 2-2.5 were included experiment. stated weight fish is already after processing. After slaughtering fish, samples taken from each for analysis meat colour CIE space with a KONICA MINOLTA 2600D (L*, a*, b*) 1st day slaughter 1st, 2nd, 3rd month storage. content MDA measured parallel. For both categories trout, three freezing, we observed significant (RT1- P≤0.05; RT- P≤0.05) increase compared first measurement. Malondialdehyde significantly (P≤0.05) higher than at measurement rainbow trout. In RT experimental group, lighter (L*) less yellow (b*). RT1 group darker , red yellow.