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Improved quality and shelf life of farmed trout ( Oncorhynchus mykiss ) by whole processing in a combined ozonised flow ice refrigeration system
Author(s) -
Aubourg Santiago P.,
Testi Silvia,
Sanxuás Minia,
Gil Carolina,
BarrosVelázquez Jorge
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2008.01889.x
Subject(s) - shelf life , refrigeration , trout , rainbow trout , food science , zoology , cold storage , biology , chemistry , fishery , fish <actinopterygii> , horticulture , mechanical engineering , engineering
Summary 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.