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Effect of refrigeration storage on the quality of salted and vacuum packaged rainbow trout (Oncorhynchus mykiss) belly flap

AutorJorquera, Denisse; Rodríguez, Alicia; Aubourg, Santiago P.
Palabras claveRainbow trout
Belly flap
By-product
Vacuum
Salting
Refrigeration
Shelf life
Quality
Fecha de publicación2011
ResumenThe shelf life of a by-product of the salmon industry was studied. For it, belly flap resulting from rainbow trout (Oncorhynchus mykiss) processing was kept under refrigerated conditions (0-1.5 °C), being its quality changes studied by sensory, physical, chemical and microbiological parameters. The trout were grown in a Chilean farming facility, where belly flap processing (salting and vacuum packaging) was also carried out and finally sent to our laboratory. Quality analyses included seven control points (days 0, 4, 8, 14, 20, 25 and 53) throughout the refrigerated storage; the experiment was carried out in triplicate (n = 3). The microbiological analysis was found decisive to determine the lifetime of the product since after day 53, total plate counts showed to exceed the maximum allowed for this kind of product. Statistically significant (p<0.05) differences were found with storage time for physical parameters such as shear, drip loss and colour. Thus, maximum strength occurred at day 0, falling then sharply at day 4 and maintaining low levels until day 53; drip loss values decreased at day 4, and later on increased until day 53; instrumental L*, a* and b* parameters provided differences throughout the experiment. Proximate composition was unchanged over time, but showed higher levels of lipid contents when compared to other species. With respect to pH, its lowest value was obtained at day 53 and the highest at day 20 (6.11 vs. 6.49, respectively). Sensory evaluation was performed using QDA methodology with trained judges; it showed significant differences for the following parameters: brightness, typical colour, hardness, elasticity, drip, humidity and odour (typical, sour, rancid and putrid); such values showed to satisfactorily correlate with those delivered by physical analysis. The study provides a first approach to the promotion and development of this kind of by-product from the salmon industry
Descripción4 páginas, 2 figuras.-- Póster presentado al 6th CIGR Section VI International Symposium “Towards a Sustainable Food Chain” Food Process, Bioprocessing and Food Quality Management. Nantes, France - April 18-20, 2011
URIhttp://hdl.handle.net/10261/50184
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