La trucha (Oncorhynchus mykiss): Potenciales productos alimenticios derivados del principal recurso acuícola en regiones altoandinas
DOI:
https://doi.org/10.18271/ria.2021.279Palabras clave:
Innovación, pescado reestructurado, procesamiento de alimentos, tecnología alimentaria, acuiculturaResumen
La trucha fue introducida en nuestro país en 1928 y logró adaptarse a los ecosistemas dulceacuícolas de la sierra peruana. Actualmente representa el sustento económico de muchos acuicultores de la micro y pequeña empresa junto con la mediana y gran empresa de regiones como Puno, Pasco, Huancavelica y Junín, cuyo crecimiento en los últimos años ha sido considerable. El 71,98% de este recurso fue destinado para su consumo en estado fresco y solo el 28,02% fue procesado como congelado, lo que evidencia la poca diversificación de productos con valor agregado en la cadena productiva de esta especie dulceacuícola junto a una escasez de investigaciones. Por ello, el propósito de esta investigación fue recopilar los últimos estudios, realizados en distintos países, relacionados con el procesamiento de esta especie debido a que es una excelente materia prima por su valor nutritivo y características tecnofuncionales. Los trabajos de investigación recopilados abarcaron el uso de métodos y tecnologías tradicionales como marinado, salado, secado y ahumado, y también procesos innovadores de reestructuración aplicados al músculo picado de trucha y subproductos del fileteado. Dichas investigaciones encontraron que los distintos productos alimenticios se diferenciaron por sus atributos físicos y sensoriales, propiedades tecnofuncionales, vida útil y/o preparación. Con esta revisión, se espera aportar al modelo de triple hélice enfocado a este recurso, desde y para los andes, para promover su producción sostenida, cadena productiva y seguridad alimentaria de los habitantes de las regiones andinas.
Descargas
Referencias
Acosta-Pérez, V. J., Zamudio-Flores, P. B., Ornelas-Paz, J. D. J., Palma-Rodríguez, H. M., Juárez-Muñoz, J., & Vargas-Torres, A. (2019). Effects of native and modified starches on the physicochemical and textural properties of rainbow trout (Oncorhynchus mykiss) fish burgers. CYTA - Journal of Food, 17(1), 207–213. https://doi.org/10.1080/19476337.2019.1574903
Adeyeye, S. A. O. (2019). Smoking of fish: a critical review. Journal of Culinary Science and Technology, 17(6), 559–575. https://doi.org/10.1080/15428052.2018.1495590
Akköse, A., & Aktaş, N. (2016). Determination of Salt Diffusion Coefficient in Rainbow Trout (Oncorhynchus mykiss). Journal of Aquatic Food Product Technology, 25(3), 344–349. https://doi.org/10.1080/10498850.2013.851759
Albertos, I., Martin-Diana, A. B., Burón, M., & Rico, D. (2019). Development of functional bio-based seaweed (Himanthalia elongata and Palmaria palmata) edible films for extending the shelflife of fresh fish burgers. Food Packaging and Shelf Life, 22, 100382. https://doi.org/10.1016/j.fpsl.2019.100382
Añorve Saltaverde, A., Escalona Buendía, H. B., Luna Rodríguez, L., Pérez Chabela, M. de L., Ponce Alquicira, E., Soriano Santos, J., & Vargas Romero, J. M. (2019). Reestructurados de pescado: Una buena alternativa de proteína utilizando especies de bajo valor comercial o recortes. Nacameh, 13(1), 11–24. https://bit.ly/39a7BGu
Arason, S., Nguyen, M., Thorarinsdottir, K., & Thorkelsson, G. (2014). Preservation of fish by curing. In I. S. Boziaris (Ed.), Seafood Processing: Technology, Quality and Safety. John Wiley & Sons, Ltd. https://doi.org/10.1002/9781118346174.ch6
Asadi, F., Kordjazi, M., Shabanpour, B., & Ojagh, S. (2018). The Effect of Antioxidant Properties of Brown Algae (Iyengaria Stellata) Extract on the Shelf-life and Sensory Properties of Rainbow Trout (Oncorhynchus Mykiss) Fillet Nugget during frozen storage (-18 °C). Journal of Research and Innovation in Food Science and Technology, 7(2), 149–166. https://bit.ly/3raiVsA
Aydin, C, & Kaya, Y. (2018). Sıcak Dumanlanmış Balık Ezmesinin Bazı Kalite Parametrelerinin Belirlenmesi. Gaziosmanpaşa Bilimsel Araştırma Dergisi, 7(3), 130–140. https://bit.ly/3lLjAzv
Aydin, Cem, Kurt, Ü., & Kaya, Y. (2020). Comparison of the Effects of Ohmic and Conventional Heating Methods on Some Quality Parameters of the Hot-smoked Fish Pâté. Journal of Aquatic Food Product Technology, 29(4), 407–416. https://doi.org/10.1080/10498850.2020.1741752
Ayvaz, Z., Çakır, F., Gündüz, H., & Erdağ, M. (2017). The Use of Computer-Based Image Analysis on Colour Determination of Liquid Smoked Trout (Oncorhynchus mykiss) Treated with Different Dry Salt-Sugar Mixtures. Turkish Journal of Agriculture - Food Science and Technology, 5(12), 1528. https://doi.org/10.24925/turjaf.v5i12.1528-1535.1446
Baishak, N. N., Islam, M. R., Moazzem, M. S., Ahmad, I., & Zzaman, W. (2020). Quality Evaluation of Nutritious Fish Crackers Developed from Three Carp Fish Species. Asian Food Science Journal, 15–23. https://doi.org/10.9734/afsj/2020/v17i130182
Baygar, T., Erkan, N., Mol, S., Ozden, O., Uçok, D., & Yildirim, Y. (2008). Determination of the shelf-life of trout (Oncorhynchus mykiss) raw meatball that packed under modified atmosphere. Pakistan Journal of Nutrition, 7(3), 412–417. https://bit.ly/3f9HUK0
Bienkiewicz, G., Tokarczyk, G., Czerniejewska–Surma, B., & Suryn, J. (2019). Changes in the EPA and DHA content and lipids quality parameters of rainbow trout (Oncorhynchus mykiss, Walbaum) and carp (Cyprinus carpio, L.) at individual stages of hot smoking. Heliyon, 5(12), e02964. https://doi.org/10.1016/J.HELIYON.2019.E02964
Borderías, J., & Moreno, H. M. (2018). Recent Advances in Seafood Technology: An overview. In D. Borda, A. I. Nicolau, & P. Raspor (Eds.), Trends in Fish Processing Technologies. CRC Press. https://doi.org/10.1201/9781315120461-1
Çankırılıgil, E. C., & Berik, N. (2017). Gökkuşaği alabaliği (Oncorhynchus mykiss) kroketlerinin soğuk muhafazada (+ 4 °C) raf ömrünün belirlenmesi. Turkish Journal of Aquatic Sciences, 32(1), 35–48. https://doi.org/10.18864/TJAS201704
Çankırılıgil, E. C., & Berik, N. (2018). Sensorial Evaluation of Fish Croquettes Produced from Different Seafood. Aquatic Sciences and Engineering, 33(3), 96–101. https://doi.org/10.26650/ASE201818
Chae, J., Kim, S., Choi, G., Kim, J., Lee, J., Kim, S.-B., Kim, Y.-M., Kim, J.-S., Lee, J.-S., & Cho, S. (2019). Physicochemical Characteristics of Fried-fish Snacks with Different Types of Starch. Korean Journal of Fisheries and Aquatic Sciences, 52(6), 580–586. https://doi.org/10.5657/KFAS.2019.0580
Chang, J., Mori, S., Aoki, M., Ichikawa, H., Goto, S., Osatomi, K., & Nozaki, Y. (2011). Changes of gel-forming ability of surimi from freshwater fish during frozen storage. Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers, 15, 43–52. https://bit.ly/3lKb2ZK
Dawson, P., Al-Jeddawi, W., & Remington, N. (2018). Effect of Freezing on the Shelf Life of Salmon. International Journal of Food Science, 2018. https://doi.org/10.1155/2018/1686121
Demirok, E., Kolsarici, N., Çelik, S., Doʇan, Z., Hamdan, S., & Öztürk, F. (2014). Proteolytic and sensory changes during marination of rainbow trout (Oncorhynchus mykiss) flesh in pomegranate juice. Journal of Aquatic Food Product Technology, 23(6), 621–632. https://doi.org/10.1080/10498850.2012.752425
Díaz-Vela, J., Pérez-Chabela, M. D. L., & Totosaus, A. (2008). Efecto del pH y de la adición de fosfatos de sodio sobre las propiedades de gelificación y emulsión de surimi de trucha arco-iris (Oncorhynchus mykiss). Ciencia e Tecnologia de Alimentos, 28(3), 691–695. https://doi.org/10.1590/s0101-20612008000300027
Duman, M., & Karaton Kuzgun, N. (2018). Quality changes of nugget prepared from fresh and smoked rainbow trout during chilled storage. British Food Journal, 120(9), 2080–2087. https://doi.org/10.1108/BFJ-01-2018-0048
Ehsani, A., Jasour, M. S., Hashemi, M., Mehryar, L., & Khodayari, M. (2014). Zataria multiflora Boiss essential oil and sodium acetate: How they affect shelf life of vacuum-packaged trout burgers. International Journal of Food Science and Technology, 49(4), 1055–1062. https://doi.org/10.1111/ijfs.12400
Ekonomou, S. I., Bulut, S., Karatzas, K. A. G., & Boziaris, I. S. (2020). Inactivation of Listeria monocytogenes in raw and hot smoked trout fillets by high hydrostatic pressure processing combined with liquid smoke and freezing. Innovative Food Science and Emerging Technologies, 64, 102427. https://doi.org/10.1016/j.ifset.2020.102427
Escobar-Mamani, F., Branca, D., & Haller, A. (2020). Investigación de montaña sobre y para la región andina. Revista de Investigaciones Altoandinas - Journal of High Andean Research, 22(4), 311–312. https://doi.org/10.18271/ria.2020.191
Fellenberg, M. A., Carlos, F., Peña, I., Ibáñez, R. A., & Vargas-Bello-Pérez, E. (2020). Oxidative quality and color variation during refrigeration (4 °C) of rainbow trout fillets marinated with different natural antioxidants from oregano, quillaia and rosemary. Agricultural and Food Science, 29(1), 43–54. https://doi.org/10.23986/afsci.87078
Fıcıcılar, B. B., & Genccelep, H. (2017). A Characterization Study of Hot Smoked Rainbow Trout for Each Production Stages. International Journal of Agriculture Innovations and Research, 6(2), 411–418. https://bit.ly/3rhPc0I
Giavasis, I., Apostolopoulou, A., Deirmentzoglou, A., & Katsanidis, E. (2014). Combined Hurdle Effects of Process Parameters on Biochemical, Microbiological and Sensory Attributes of Trout Fillets. Journal of Food Processing and Preservation, 38(1), 466–476. https://doi.org/10.1111/j.1745-4549.2012.00795.x
Gürel İnanlı, A., Karaton Kuzgun, N., Emir Çoban, Ö., & Özpolat, E. (2018). Shelf life of rainbow trout fillets hot smoking with different sauces. Ege Journal of Fisheries and Aquatic Sciences, 35(1), 43–48. https://doi.org/10.12714/egejfas.2018.35.1.08
Hall, G. M. (2010). Surimi and Fish Mince Products. In G. M. Hall (Ed.), Fish Processing-Sustainability and New Opportunities. Blackwell Publishing Ltd. https://doi.org/10.1002/9781444328585.ch5
Haller, A., & Branca, D. (2020). Montología: una perspectiva de montaña hacia la investigación transdisciplinaria y el desarrollo sustentable. Revista de Investigaciones Altoandinas - Journal of High Andean Research, 22(4), 313–332. https://doi.org/10.18271/ria.2020.193
Hazavehei ha, Y., Mahasti Shotorbani, P., & Khoshkhoo, Z. (2019). Effect of edible gelatin coating based on Dunaliella salina alge essential oil on physicochemical and microbial characteristics of rainbow trout fish burger during refrigerated storage. Food Science and Technology, 16(89), 125–137. https://bit.ly/3cetHK0
Hill, J. I., Nelson, R. G., Woods, K. L., Weese, J. O., & Whitis, G. N. (2013). Consumer preferences for attributes of catfish nuggets: price, breading color, cooking method, and country of origin. Aquaculture Economics and Management, 17(2), 123–147. https://doi.org/10.1080/13657305.2013.772263
Husein, Y., Secci, G., Mancini, S., Zanoni, B., & Parisi, G. (2020). Nutritional Quality, Physical Properties and Lipid Stability of Ready-to-cook Fish Products are Preserved during Frozen Storage and Oven-cooking. Journal of Aquatic Food Product Technology, 29(2), 207–217. https://doi.org/10.1080/10498850.2019.1708834
Iacumin, L., Tirloni, E., Manzano, M., & Comi, G. (2017). Shelf-life evaluation of sliced cold-smoked rainbow trout (Oncorhynchus mykiss) under vacuum (PV) and modified atmosphere packaging (MAP). Turkish Journal of Fisheries and Aquatic Sciences, 17(6), 1279–1285. https://doi.org/10.4194/1303-2712-v17_6_21
Instituto Nacional de Estadística e Informática. (2019). Perú: Indicadores de Resultados de los Programas Presupuestales, 2013-2018. https://bit.ly/3fMFy4d
Jimenez, D., Llerena, T., & Salvá, B. (2019). Development of a canned mechanically recovered meat from rainbow trout (Oncorhynchus mykiss) and its physicochemical and sensory characterization. Agroindustrial Science, 9(1), 93–98. https://doi.org/10.17268/agroind.sci.2019.01.12
Karaton Kuzgun, N. (2018). Chemical composition and sensory quality of fish onion rings made from rainbow trout (Oncorhynchus mykiss). International Journal of Nature and Life Science, 2(1), 34–41. https://bit.ly/3lO2yRw
Karaton Kuzgun, N. (2020). Shelf life during storage in 4±2°C’of fish crackers made with Oncorhynchus mykiss and Cyprinus carpio. European Journal of Technic, 10(2), 454–463. https://doi.org/10.36222/ejt.755511
Keser, E., & İzci, L. (2020). Gökkuşağı Alabalığı (Oncorhynchus mykiss)’ndan Elde Edilen Balık Köftelerinde Biberiye ve Defne Uçucu Yağlarının Mikrobiyolojik ve Duyusal Kaliteye Etkisi. Acta Aquatica Turcica, 16(1), 13–21. https://doi.org/10.22392/actaquatr.562381
Kilinç, B., Bulat, F. N., & Demir Atalay, S. (2020). Farklı Baharatlar Kullanılarak Üretilen Su Ürünleri Atıştırmalıkları ve Duyusal Değerlendirmesi. Acta Aquatica Turcica, 17(1), 146–158. https://doi.org/10.22392/actaquatr.770637
Köse, S., Balaban, M. O., Boran, M., & Boran, G. (2009). The effect of mincing method on the quality of refrigerated whiting burgers. International Journal of Food Science and Technology, 44(8), 1649–1660. https://doi.org/10.1111/j.1365-2621.2009.01984.x
Lerfall, J., & Hoel, S. (2021). Effects of salting technology and smoking protocol on yield and quality of hot‐smoked Atlantic salmon (Salmo salar L.). Journal of Food Processing and Preservation, 45(1), e15064. https://doi.org/10.1111/jfpp.15064
Mahmud, A., Abraha, B., Samuel, M., Mohammedidris, H., Abraham, W., & Mahmud, E. (2018). Fish preservation: a multi-dimensional approach. MOJ Food Processing & Technology, 6(3), 303–310. https://doi.org/10.15406/mojfpt.2018.06.00180
Maktabi, S, Zarei, M., & Chadorbaf, M. (2015). Effect of Traditional Marinating on Bacterial and Chemical Characteristics in Frozen Rainbow Trout Fillet. Journal of Food Quality and Hazards Control, 2, 128–133. https://bit.ly/3lK4lGW
Maktabi, Siavash, Zarei, M., Chadorbaf, M., & Dvm, S. M. (2016). Effect of a traditional marinating on properties of rainbow trout fillet during chilled storage. Veterinary Research Forum, 7(4), 295–300. https://bit.ly/3reig9C
Ministerio de Economía y Finanzas. (2017). Pauta metodológica para la elaboración de Planes de Negocio de trucha andina con valor agregado en el marco de la Ley PROCOMPITE. https://bit.ly/3uxw5SD
Ministerio de la Producción. (2020). Anuario Estadístico Pesquero y Acuícola 2019. https://bit.ly/3dxZ4P2
Nielsen, T., Mihnea, M., Båth, K., Cunha, S. C., Fereira, R., Fernandes, J. O., Gonçalves, A., Nunes, M. L., & Oliveira, H. (2020). New formulation for producing salmon pâté with reduced sodium content. Food and Chemical Toxicology, 143, 111546. https://doi.org/10.1016/j.fct.2020.111546
Öksüztepe, G., Emir Çoban, Ö., & Şahan Güran, H. (2010). Sodyum Laktat İlavesinin Taze Gökkuşağı Alabalığından (Oncorhynchus mykiss W.) Yapılan Köftelere Etkisi. Kafkas Univ Vet Fak Derg, 16, 65–72. https://doi.org/10.9775/kvfd.2009.1470
Palmeira, K. R., Mársico, E. T., Doro, L., Lemos, M., Teixeira, C. E., Paschoalin, V. M. F., Monteiro, M. L. G., & Conte Júnior, C. A. (2014). Quality of Semi-Prepared Products from Rainbow Trout Waste (Onchorynchus mykiss) by Using Different Technological Strategics. Food and Nutrition Sciences, 05(06), 571–580. https://doi.org/10.4236/fns.2014.56067
Palmeira, K., Rodrigues, B., Gaze, L., Freitas, M., Texeira, C., Mársico, E., Cruz, A., & Conte Junior, C. (2014). Use of transglutaminase, soybean waste and salt replacement in the elaboration of trout (Oncorhynchus mykiss) meatball. International Food Research Journal, 21(4), 1597–1602. https://bit.ly/3rgbksv
Patir, B., Can, Ö., Emir Çoban, Ö., & Özpolat, E. (2014). The effects of different combinations of eugenol and acetic acid on quality changes of marinated rainbow trout (Oncorhynchus mykiss, W. 1792) fillets. Turkish Journal of Science & Technology, 9(2), 109–116. https://bit.ly/3tTZZQF
Qin, N., Zhang, Y., & Luo, Y. (2017). Effects of Adding Salt and Sugar on the Quality and IMP-Related Enzyme Activity of Grass Carp (Ctebopharyngodon idellus) Fillets During 0 °C Storage. Journal of Food Processing and Preservation, 41(2), e12844. https://doi.org/10.1111/jfpp.12844
Reyes Narvaez, S. E., Contreras, Contreras, A. M., & Oyola Canto, M. S. (2019). Anemia y desnutrición infantil en zonas rurales: impacto de una intervención integral a nivel comunitario. Revista de Investigaciones Altoandinas - Journal of High Andean Research, 21(3), 205–214. https://doi.org/10.18271/ria.2019.478
Rizo, A., Fuentes, A., Fernández-Segovia, I., & Barat, J. M. (2017). Development of a novel smoke-flavoured trout product: An approach to sodium reduction and shelf life assessment. Journal of Food Engineering, 211, 22–29. https://doi.org/10.1016/j.jfoodeng.2017.04.031
Savlak, N. (2020). Potential Use of Dried Trout Flesh Powder in Salty Biscuit Production. Akademik Gıda, 18(2), 116–124. https://doi.org/10.24323/akademik-gida.758807
Shabanpour, B., & Jamshidi, A. (2014). Effect of pre-treatments with light salting and pre-drying on physical characteristics and amount of oil uptake in rainbow trout (Oncorhynchus mykiss) nuggets. Journal of Food Hygiene, 3(12), 41–53. https://bit.ly/3lIQvEM
Shahinfar, R., Khanzadi, S., Hashemi, M., Azizzadeh, M., & Boston, A. (2017). The effect of Ziziphora clinopodioides essential oil and Nisin on chemical and microbial characteristics of fish burger during refrigerated storage. Iranian Journal of Chemistry and Chemical Engineering, 36(5), 65–75. https://bit.ly/3rbRhLT
Simpson, R., Nuñez, H., Jaques, A., Ramírez, C., Quiroz, N., Moreno, J., & Sastry, S. (2018). Application of a moderate electric field for the potential acceleration of the salting process of Atlantic salmon (Salmo salar). Journal of Food Process Engineering, 41(6), e12846. https://doi.org/10.1111/jfpe.12846
Soto-Jover, S., Boluda-Aguilar, M., Esnoz-Nicuesa, A., Iguaz-Gainza, A., & López-Gómez, A. (2016). Texture, Oil Adsorption and Safety of the European Style Croquettes Manufactured at Industrial Scale. Food Engineering Reviews, 8(2), 181–200. https://doi.org/10.1007/s12393-015-9130-2
Szymczak, M., Felisiak, K., Tokarczyk, G., & Szymczak, B. (2019). The reuse of brine to enhance the ripening of marine and freshwater fish resistant to marinating. International Journal of Food Science and Technology, 54(4), 1151–1159. https://doi.org/10.1111/ijfs.14034
Taşkaya, L., Çaklı Duygu Kışla, Ş., & Kılınç, B. (2003). Quality Changes of Fish Burger from Rainbow Trout During Refrigerated Storage. E.U. Journal of Fisheries & Aquatic Sciences, 20(1–2), 147–154. https://bit.ly/3tNtSBT
Uçak, I. (2020). Determination of antioxidant and antimicrobial effects of pomegranate peel extract in trout burgers stored at cold temperatures (4±1°C). Ege Journal of Fisheries and Aquatic Sciences, 37(4), 415–422. https://doi.org/10.12714/egejfas.37.4.13
Ünlüsayin, M., Erdilal, R., Gumus, B., & Gulyavuz, H. (2010). The Effects of Different Salting Methods on Extract Loss from Rainbow Trout. Pakistan Veterinary Journal, 30(3), 131–134. https://bit.ly/3rdQcTD
Vilca-Caceres, V. A., Gomez-Pacco, N. L., & Vargas Callo, W. del R. (2020). Calidad nutricional y niveles de aceptabilidad de productos innovados con base a pescado: empanizados y kamaboko. Journal of the Selva Andina Research Society, 11(2), 153–166. https://bit.ly/3rkIhE6
Villarroel, M., Hazbun, J., & Morales, P. (2010). Desarrollo de una formulación de paté a base de descartes de pulpa de trucha arcoiris (Oncorhynchus mykiss). Archivos Latinoamericanos de Nutrición, 60(2), 199–204. https://bit.ly/3stHx0E
Yavuzer, E. (2020). Fatty acid profiles of waste fish skins and potential use for crackers. Journal of Anatolian Environmental and Animal Sciences, 5(4), 527–532. https://doi.org/10.35229/jaes.766584
Yıldız, P. O. (2016). Effect of thyme and rosemary essential oils on the shelf life of marinated rainbow trout. The Journal of Animal & Plant Sciences, 26(3), 665–673. https://bit.ly/3ceIEvv
