Improved quality and shelf life of farmed trout (Oncorhynchus mykiss) by whole processing in a combined ozonised flow ice refrigeration system
2009
Aubourg, Santiago P. | Testi, Silvia | Sanjuás, Minia | Gil-Lozano, Carolina | Barros-Velázquez, Jorge
Farmed trout (Oncorhynchus mykiss) is gaining an increasing importance in the European markets because of its firm and flavourful flesh. With a view to extend its shelf life, a combined refrigeration system consisting of ozone and flow ice previously applied to to marine fish species, was evaluated for the sacrifice, cooling and chilled storage of this fish species and compared to flow ice alone. Slaughter and chilled storage of trout in the combined system slowed down microbial growth both at surface and muscle levels, this inhibition reaching its maximum after 9 days of refrigerated storage. Storage in ozonised flow ice also implied a significant inhibition of TMA-N formation and slight reductions in the autolytic breakdown mechanisms, as determined by the K value. Microbial and biochemical changes correlated well with respect to sensory evaluation, which indicated a shelf life extension up to day 16 of storage for the ozonised flow ice batch. This work opens the way to the practical application of ozonised flow ice for the sacrifice, cooling and storage of continental fish species such as farmed trout and others, due to the better maintenance of quality and the slight shelf life extension provided as compared to flow ice alone.
显示更多 [+] 显示较少 [-]This work was supported by a project granted by the Dirección Xeral de I+D from the Galician Government (Xunta de Galicia, Project PGIDT05TAL00701CT).
显示更多 [+] 显示较少 [-]Peer reviewed
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