Hypoxanthine value as a quality parameter for chilled, stuffed trout

This work serves the determination of the quality of stuffed trout during c hilling. The samples were tested directly after the production and then at intervals of 3 days respectively. Thereby following parameters were determi ned: sensory scores, hypoxanthine value, protease activity as well as the t otal number of the mesophilic, aerobic microorganisms. As part of this work it was established, that the chilled, stuffed trout is to be judged as 'sp oiled' after the 6th day due to the sensory analysis. The increase of the h ypoxanthine content of the stuffed trout during the storage led to a contin uous descent of the product quality. The protease activity increased contin uously during the storage of the stuffed trout. There is a direct connectio n between the hypoxanthine content, the protease activity and the storage t ime. A practical application of the hypoxanthine content as hygiene and qua lity parameter at chilled trout appears to be possible.