Improved quality and shelf life of farmed trout (Oncorhynchus mykiss) by whole processing in a combined ozonised flow ice refrigeration system |
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Authors: | Santiago P. Aubourg,Silvia Testi,Minia Sanxuá s,Carolina Gil,& Jorge Barros-Velá zquez |
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Affiliation: | Department of Seafood Chemistry, Institute for Marine Research (IIM-CSIC), C/ Eduardo Cabello 6, E-36208 Vigo, Spain; Department of Veterinary Morpho-Physiology Sciences and Animal Production, University of Bologna, Bologna, Italy; LHICA, Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, E-27002 Lugo, Spain |
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Abstract: | A combined refrigeration system consisting of ozone and flow ice was evaluated for the sacrifice, cooling and chilled storage of continental trout. The batch processed in ozonised flow ice exhibited significant ( P < 0.05) reductions (0.97 and 1.51 log CFU cm−2) in skin aerobes and psychrotrophs on days 6 and 9, respectively, and significant ( P < 0.05) reductions (0.94 log CFU g−1 and 0.96 log CFU g−1) in aerobes, and proteolytic bacteria in muscle on day 13. A significant ( P < 0.05) inhibition of TMA-N formation after 9 days was also observed, with an average reduction of 28.4% along the storage period, Slight reductions in autolytic breakdown mechanisms were also observed in the ozonised batch, a maximum reduction of 14.82% being reached on day 13. The microbial and biochemical changes were well correlated with the sensory evaluation, which revealed relevant differences between the batches on day 13 and a shelf life extension of the ozonised batch up to day 16. |
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Keywords: | Chilled storage fish processing flow ice ozone quality refrigeration shelf life slaughter trout |
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