Changes in quality of rainbow trout (Oncorhynchus mykiss) fillets preserved with salt and sugar at low concentrations and stored at 4°C. Issue 10 (3rd October 2017)

• Record Type: Journal Article
• Authors: Lyu, Jian; Li, Qingzheng; Zhang, Longteng; Zhang, Jingbin; Dong, Zehong; Feng, Ligeng; Luo, Yongkang
• Is Part Of: International journal of food properties. Volume 20:Issue 10(2017)
• Page Start: 2286
• Page End: 2298
• Publication Date: 2017-10-03
• Subjects: Biogenic amines -- Quality changes -- Rainbow trout -- Salt -- Sugar; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664.0705
• DOI: 10.1080/10942912.2016.1236272
• Languages: English
• ISSNs: 1094-2912

Abstract

ABSTRACT: The effects of dry-curing with low concentrations of salt and sugar on the quality of rainbow trout ( Oncorhynchus mykiss ) fillets were studied over a 16-day storage period at 4°C. Physicochemical characteristics (total volatile base nitrogen (TVB-N), biogenic amines (BAs), ATP-related compounds and K value), microbial populations (total aerobic counts (TAC), H2 S-producing bacteria, Pseudomonas, Aeromonas, and lactic acid bacteria) and sensory (SA) indicators were analyzed. Fish samples were subjected to the following treatments: untreated (control), dry-cured with 1.3% salt (T1), and dry-cured with 1.3% salt that also contained 0.9% sugar (T2). SA indicated that the sensory quality of the control, T1, and T2 was unacceptable after 8, 12, and 12 days of storage, respectively. Moreover, the cadaverine concentration of treated samples was significantly lower ( P < 0.05) than the control after storing for 8 days. T1 and T2 were significantly higher ( P < 0.05) than the control in inosine 5-monophosphate (IMP) content from the 2th to 10th day. Cadaverine, putrescine, hypoxanthine, and TAC were correlated significantly ( P < 0.01) with SA, and these seemed to be reliable indicators of fish quality. The results indicated that curing treatments extended the shelf life of rainbow trout fillets, which could be exploited by processors.