Effect of functional ice formulation on the quality and shelf life of rainbow trout (Oncorhynchus mykiss) stored under refrigerated conditions (#563)

Authors

Pesantes Arriola, Genaro Christian

Reaño Rivera, Jacqueline Roxana

Villalobos Meneses, Bertha Milagros

Higinio Rubio, Víctor Alexis

Orellana Berrocal, Guisella Magaly

Torres Carrera, Lucy Emilia

Paucar Luna, Jorge Anastacio Pedro

Abstract

Claro, aquí tienes una versión reducida y por debajo de 250 palabras (≈180 palabras): This study evaluated the effect of functional ice containing peracetic acid (PAA) on the quality and shelf life of rainbow trout (Oncorhynchus mykiss) stored under refrigerated conditions (1–4 °C). A completely randomized design was applied, using PAA concentration as the main factor. Sensory, physicochemical, and microbiological quality, as well as shelf life, were assessed during storage. Physicochemical quality was evaluated through pH and water-holding capacity (WHC). Microbiological analyses included aerobic mesophilic bacteria counts and the detection of Escherichia coli, Staphylococcus aureus, Salmonella spp., Vibrio cholerae, and Vibrio vulnificus. Sensory quality was determined using the Quality Index Method (QIM) with a trained panel of six judges. A total of 72 eviscerated trout were stored with functional ice containing 100, 125, or 150 ppm PAA, using a fish-to-ice ratio of 3:1. Samples were evaluated on days 0, 4, 6, 8, and 10. No significant interaction between PAA concentration and storage time was observed. Microbiological parameters remained below regulatory limits throughout storage. After ten days, maximum values of 6.82 for pH, 7.11 for WHC, and 12 for QIM were recorded, with no significant differences among treatments (p = 0.05). Shelf life was mainly determined by sensory quality, following zero-order kinetics, with estimated shelf lives of 15, 21, and 24 days for 100, 125, and 150 ppm PAA, respectively. It was concluded that 100 ppm PAA is sufficient to preserve rainbow trout freshness under refrigeration.