alexa Extension the Shelf-Life of Fresh Golden Rainbow Trout via Ultra-Fast Air or Cryogenic Carbon Dioxide Super Chilling
ISSN: 2155-9546

Journal of Aquaculture Research & Development
Open Access

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Research Article

Extension the Shelf-Life of Fresh Golden Rainbow Trout via Ultra-Fast Air or Cryogenic Carbon Dioxide Super Chilling

Vladimir Dimche Kitanovski1*, Dessislava Borislavova Vlahova-Vangelova1, Stefan Georgiev Dragoev1, Hristo Nikolov Nikolov2, and Dessislav Kostadinov Balev1

1Department of Meat and Fish Technology, University of Food Technology, Bulgaria

2Department of Preservation and Refrigeration Technology, University of Food Technology, Plovdiv, Bulgaria

*Corresponding Author:
Vladimir Dimche Kitanovski
Department of Meat and Fish Technology
University of Food Technology, 26 Maritza blvd
4002 Plovdiv, Bulgaria
Tel: 0038970462441
E-mail: [email protected]

Received date: May 02, 2016; Accepted date: May 16, 2017; Published date: May 18, 2017

Citation: Kitanovski VD, Vlahova-Vangelova DB, Dragoev SG, Nikolov HN, Balev DK (2017) Extension the Shelf-Life of Fresh Golden Rainbow Trout via Ultra-Fast Air or Cryogenic Carbon Dioxide Super Chilling. J Aquac Res Development 8: 481. doi: 10.4172/2155-9546.1000481

Copyright: © 2017 Kitanovski VD, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

The objective of this study was to evaluate the possibilities of ultra-fast air or cryogenic super chilling by dry ice (carbon dioxide) for prolongation the shelf life of fresh golden albino of rainbow trout (Oncorhynchus mykiss), and to evaluate its effect on the fish quality comparing with flake ice chilling. The gutted fish 2 h post mortem was packed in transparent plastic polyvinyl dichloride bags with zipper. The first (control) sample was stored chilled at 0°C to 4°C. The second group was cryogenic super chilled by dry ice (CO2) at -78°C with steam flow 0.5 m/s. The third group was ultra-fast super chilled with air at -20°C with air flow 3 m/s and stored at 2°C to 3°C. All samples were examined on 0, 7th, 14th and 21st day of storage. On 21st d of storage comparison between supper chilled samples and flake ice chilled control indicated lower as follows: pH with 18.2%, TVB-N with 24.1%, FFA 9.5 times, POV about 2.5 times, TBARS and FAN approximately 2 times. The 10.40 mg cadaverine/ kg in cryogenic dry CO2 super chilled golden rainbow trout was only determined. Sensory data show a continued acceptability of fish to 14 days for super chilled (to 21st d) than in flake ice chilled (only to 7th d). Microbiological shelf life was determined as 16-18 days and 10-12 days, respectively. The conclusion was made that the ultra-fast air flow super chilling retains better sensory qualities of golden rainbow trout while super chilling with dry carbon dioxide.

The objective of this study was to evaluate the possibilities of ultra-fast air or cryogenic super chilling by dry ice (carbon dioxide) for prolongation the shelf life of fresh golden albino of rainbow trout (Oncorhynchus mykiss), and to evaluate its effect on the fish quality comparing with flake ice chilling. The gutted fish 2 h post mortem was packed in transparent plastic polyvinyl dichloride bags with zipper. The first (control) sample was stored chilled at 0°C to 4°C. The second group was cryogenic super chilled by dry ice (CO2) at -78°C with steam flow 0.5 m/s. The third group was ultra-fast super chilled with air at -20°C with air flow 3 m/s and stored at 2°C to 3°C. All samples were examined on 0, 7th, 14th and 21st day of storage. On 21st d of storage comparison between supper chilled samples and flake ice chilled control indicated lower as follows: pH with 18.2%, TVB-N with 24.1%, FFA 9.5 times, POV about 2.5 times, TBARS and FAN approximately 2 times. The 10.40 mg cadaverine/ kg in cryogenic dry CO2 super chilled golden rainbow trout was only determined. Sensory data show a continued acceptability of fish to 14 days for super chilled (to 21st d) than in flake ice chilled (only to 7th d). Microbiological shelf life was determined as 16-18 days and 10-12 days, respectively. The conclusion was made that the ultra-fast air flow super chilling retains better sensory qualities of golden rainbow trout while super chilling with dry carbon dioxide.

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