Modified atmosphere in the conservation of rainbow trout meat (oncorhynchus mykiss)

Abstract

The main objective of food preservation is to keep it in perfect hygienic conditions and to protect its rheological and organoleptic qualities. In the Andean countries like Ecuador, the cultivation, production and commercialization of trout, a meat with high protein potential and low-fat content, constitutes an opportunity for commercial development. This study aims to present the physicochemical effects of trout meat subjected to packaging with modified atmosphere for conservation. The experiments were carried out through laboratory tests based on various factors, such as humidity, ash, proteins, fats, carbohydrates and energy. Regarding physical characteristics, organoleptic characteristics such as texture, taste, color and smell were identified. The product under study was obtained from the existing crop in the Guangopud parish, Canton Colta, Province of Chimborazo. The results allowed to verify that the modified atmosphere packaging method allows the conservation of the trout, assigning added value.