The Effects of Nettle (Urtica diocia L.) on Chemical Properties of Rainbow Trout (Oncorynchus mykiss) Fillets

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Effects of stock density on texture-colour quality and chemical composition of rainbow trout (Oncorhynchus mykiss)

This study describes the effects of different stocking densities on texture/colour characteristics, protein content /amino acid and lipid content/fatty acid composition of rainbow trout fillet. Stocking density was selected 5 (Group A), 15 (Group B), 25 (Group C) kg fish m−3. Tukey’s Multiple Comparison Test showed insignificant differences between measured size/weight measurement and condition f...

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Effects of stock density on texture-colour quality and chemical composition of rainbow trout (Oncorhynchus mykiss)

This study describes the effects of different stocking densities on texture/colour characteristics, protein content /amino acid and lipid content/fatty acid composition of rainbow trout fillet. Stocking density was selected 5 (Group A), 15 (Group B), 25 (Group C) kg fish m−3. Tukey’s Multiple Comparison Test showed insignificant differences between measured size/weight measurement and condition f...

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Effect of Gamma Irradiation on Fatty Acid Composition of Rainbow Trout (Oncorhynchus mykiss) Fillets

The present study was conducted to evaluate the effect of low-dose gamma irradiation (0, 1, 3 and 5 kGy) on fatty acid composition of Rainbow trout (Oncorhynchus mykiss) fillet. Among all of the fatty acids, oleic acid (C18:1) (with mean 33.50±3.02 g/100 g fatty acids) and myristoleic acid (C14:1) (with mean 0.41±0.26 g/100 g fatty acids) were the most predominant and the lowest fatty acids in ...

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Rainbow Trout, Oncorhynchus mykiss

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ژورنال

عنوان ژورنال: American Journal of Food Technology

سال: 2008

ISSN: 1557-4571

DOI: 10.3923/ajft.2008.335.340