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The development of rancidity in the fat of iced trout, as estimated by peroxide determinations and tasting tests, was found to be more rapid in gutted than in whole trout. Rancidity was observed to limit the storage life of gutted trout to between 1 and 1 1/2 weeks. There was no indication of a difference in the rate at which rancidity developed in trout gutted with and without removal of the kidney blood. During the storage life of iced whole trout the development of rancidity in the fat was found to be insignificant. The storage life of whole trout, however, was only 1 week or less due to rapid disintegration of the belly wall tissues during iced storage.
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P.M.T. Hansen (1963) studied this question.
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