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

Christian Pesantes Arriola G.; Roxana Reaño Rivera J.; Milagros Villalobos Meneses B.; Alexis Higinio Rubio V.; Magaly Orellana Berrocal G.; Emilia Torres Carrera L.; Anastacio Pedro Paucar Luna J. · Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology (2026) · DOI: 10.18687/laccei2026.1.1.563

Resumen

The aim of this study was to evaluate the effect of functional ice formulation on the quality and shelf life of rainbow trout (Oncorhynchus mykiss) stored under refrigerated conditions (1-4 °C). A completely randomized design was employed, considering the concentration of peracetic acid (PAA) incorporated into the functional ice as the main source of variability, in addition to experimental error. The response variables included sensory, physicochemical, and microbiological quality, as well as the shelf life of the trout fillets during refrigerated storage. The results indicated that there was no significant interaction between PAA concentration and storage time. Physicochemical quality was assessed through pH and water-holding capacity (WHC), while microbiological quality was evaluated by enumerating aerobic mesophilic bacteria at 30 °C and detecting Escherichia coli, Staphylococcus aureus, Salmonella spp., Vibrio cholerae, and Vibrio vulnificus. Sensory quality was determined using a trained panel of six judges and the Quality Index Method (QIM), in which values close to zero represent characteristics of a fresh product, whereas the maximum score of 40 indicates advanced deterioration. A total of 72 trout were eviscerated and placed in insulated containers with approximately 5 cm layers of functional ice formulated with PAA concentrations of 100, 125, and 150 ppm, maintaining a fish-to-ice ratio of 3:1. The samples were transported to the laboratory, stored under refrigerated conditions, and periodically evaluated on days 0, 4, 6, 8, and 10. The results showed that microbiological parameters remained below the maximum permissible limits established by NTS No. 071-MINSA/DIGESA (2008). Regarding physicochemical and sensory quality, the maximum values recorded after ten days of storage were 6.82 for pH, 7.11 for WHC, and 12 for the QIM score, with no significant differences observed among the different functional ice formulations (p = 0.05). However, shelf life was primarily determined by sensory quality, following zero-order reaction kinetics, with estimated shelf lives of 15, 21, and 24 days for the formulations containing 100, 125, and 150 ppm of PAA, respectively. Finally, it was concluded that a functional ice formulation containing 100 ppm of peracetic acid is sufficient to maintain the freshness of rainbow trout stored under refrigerated conditions (1-4 °C).

Instituciones: Universidad Nacional Mayor de San Marcos; Universidad Nacional del Callao