|
|
|
|
|
| Green-Pedersen, Ditte; Hyldig, Grethe; Jacobsen, Charlotte; Baron, Caroline; Nielsen, Henrik Hauch. |
| The aim of this work was to study whether the type of protein and lipid source in feed for organic Rainbow trout (Onchorhynchus mykiss) influenced the sensory quality. The protein sources were fishmeal and a matrix of organic vegetable plant mealsproteins, while the lipid sources were fish oil and organic oils of linseed, sunflower, rapeseed and grape seed, respectively. Sensory profiling was performed after 3, 5, 7 and 14 days of storage in ice. Besides sensory analysis also lipid profiles weare measured. The resultsed showed that the lipid type in the feed aeffected the sensory characteristics after 3 days of storage. Especially the trout that had grape seed oil in the feed had a different sensory profile than the trout that had fish oil in the feed.... |
| Tipo: Report |
Palavras-chave: Food security; Food quality and human health Country reports. |
| Ano: 2010 |
URL: http://orgprints.org/19730/1/19730.pdf |
| |
|
|
| Hyldig, Grethe; Green-Pedersen, Ditte Pedersen; Jacobsen, Charlotte; Baron, Caroline; Jokumsen, Alfred; Nielsen, Henrik Hauch. |
| The aim of this work was to study whether the type of protein and lipid source in feed for organic Rainbow trout (Onchorhynchus mykiss) influenced the sensory quality. The protein sources were fishmeal and a matrix of organic vegetable plant mealsproteins, while the lipid sources were fish oil and organic oils of linseed, sunflower, rapeseed and grape seed, respectively. Sensory profiling was performed after 3, 5, 7 and 14 days of storage in ice. Besides sensory analysis also lipid profiles weare measured. The resultsed showed that the lipid type in the feed aeffected the sensory characteristics after 3 days of storage. Especially the trout that had grape seed oil in the feed had a different sensory profile than the trout that had fish oil in the feed.... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Food security; Food quality and human health. |
| Ano: 2011 |
URL: http://orgprints.org/19721/2/19721.pdf |
| |
|
|
| Green-Pedersen, Ditte Pedersen; Hyldig, Grethe; Jacobsen, Charlotte; Baron, Caroline; Nielsen, Henrik. |
| The focus of this work was to study which effects the type of protein and lipid source in the feed for organic Rainbow trout influences had on the sensory quality of final product. Two and four different protein and lipid sources were used in the experiment respectively. The protein sources were fishmeal and a mixture of protein from organic vegetable, while the lipid sources were fish oil and organic oil from linseed, sunflower, rapeseed and grape seed. Sensory analysis was performed after 3, 5, 7 and 14 days of storage in ice. The results showed that both protein and lipid source in the feed can influence sensory characteristics of the trout. After 3 and 7 days of storage in ice differences in the sensory characteristics between rainbow trout’s which... |
| Tipo: Report |
Palavras-chave: Consumer issues; Quality and evaluation of inputs. |
| Ano: 2011 |
URL: http://orgprints.org/18461/1/18461.pdf |
| |
|
|
| Green-Pedersen, Ditte; Hyldig, Grethe; Jacobsen, Charlotte; Baron, Caroline; Lund, Ivar; Nielsen, Henrik Hauch; Jokumsen, Alfred. |
| The aim of this work was to study whether the type of protein and lipid source in feed for organic Rainbow trout (Onchorhynchus mykiss) influenced the sensory quality. The protein sources were fishmeal and a matrix of organic vegetable plant mealsproteins, while the lipid sources were fish oil and organic oils of linseed, sunflower, rapeseed and grape seed, respectively. Sensory profiling was performed after 3, 5, 7 and 14 days of storage in ice. Besides sensory analysis also lipid profiles weare measured. The resultsed showed that the lipid type in the feed aeffected the sensory characteristics after 3 days of storage. Especially the trout that had grape seed oil in the feed had a different sensory profile than the trout that had fish oil in the feed.... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Produce chain management. |
| Ano: 2011 |
URL: http://orgprints.org/19720/2/19720.pdf |
| |
|
|
| Green-Pedersen, Ditte; Hyldig, Grethe; Jacobsen, Charlotte; Baron, Caroline; Lund, Ivar; Nielsen, Henrik Hauch; Jokumsen, Alfred. |
| The aim of this work was to study whether the type of protein and lipid source in feed for organic Rainbow trout (Onchorhynchus mykiss) influenced the sensory quality. The protein sources were fishmeal and a matrix of organic vegetable plant mealsproteins, while the lipid sources were fish oil and organic oils of linseed, sunflower, rapeseed and grape seed, respectively. Sensory profiling was performed after 3, 5, 7 and 14 days of storage in ice. Besides sensory analysis also lipid profiles weare measured. The resultsed showed that the lipid type in the feed aeffected the sensory characteristics after 3 days of storage. Especially the trout that had grape seed oil in the feed had a different sensory profile than the trout that had fish oil in the feed.... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Produce chain management. |
| Ano: 2014 |
URL: http://orgprints.org/21043/5/21043.pdf |
| |
|
|
|
