Inhibición de la alteración lipídica durante la conservación de salmónidos comerciales mediante la aplicación de diferentes sistemas preservales

Abstract

This thesis project comprises an in-depth study of the improvement of the quality of the main commercial salmonid species cultivated both in Galicia and in the south of Chile. The common goal has been to apply different conservation strategies at the level of the different stages of the production chain of salmonids in order to inhibit the lipid damage (i.e., oxidation and hydrolysis) development. Quality enhancement and shelf life increase were addressed by the employment of different strategies including naturally occurring preservative compounds to salmonid species commercialised as chilled, frozen, canned and dried products. In order to verify the inhibitory effect of the different strategies tested, biochemical, physical and sensory analyses of the samples were performed