Hypoxanthine value as a quality parameter for chilled, stuffed trout

Abstract

This work serves the determination of the quality of stuffed trout during chilling. The samples were tested directly after the production and then at intervals of 3 days respectively. Thereby following parameters were determined: sensory scores, hypoxanthine value, protease activity as well as the total number of the mesophilic, aerobic microorganisms. As part of this work it was established, that the chilled, stuffed trout is to be judged as 'spoiled' after the 6th day due to the sensory analysis. The increase of the hypoxanthine content of the stuffed trout during the storage led to a continuous descent of the product quality. The protease activity increased continuously during the storage of the stuffed trout. There is a direct connection between the hypoxanthine content, the protease activity and the storage time. A practical application of the hypoxanthine content as hygiene and quality parameter at chilled trout appears to be possible.