Abstract

The physicochemical and functional behaviour of rainbow trout stored at 4°C and -20°C for 9 days and 6 months, respectively, were investigated. The combined effect of proteolytic activity and physicochemical changes in the muscle (pH, solubility and proteolytic activity) altered the molecular structure of the proteins. SDS-PAGE showed the degradation of myosin and the formation of peptides of low molecular weight, causing an increase in solubility, which is correlated with changes in the functional properties of meat (water retention, capacity of emulsification and ability of gelling). In a gel obtained from the stored samples, the solubility had an effect on the distribution of the water gel, and significant differences (P<0.05) in colour and texture parameters were observed during storage. Regarding correlation analysis, during cooling, all variables studied were dependent on each other, however, in freezing, the correlation diminished in variables such as hardness, solubility and CRA. Surplus meat of trout according to the time of cold storage, can be incorporated into technological processes up to 2 days at a storage temperature of 4°C and 3 months at - 20°C, thus could contribute to the functional and textural properties of commercial meat products, generating a value liked trout producers. After this time of storage, the trout flesh can be consumed in the conventional way.

Key words: Rainbow trout, refrigeration, freezing, texture.

Abbreviation

WHC, Water-holding capacity; EC, capacity emulsifier; SDS PAGE,sodium dodecylsulphate polyacrylamide gel electrophoresis; TPA, textural profile analysis.