Enhancement of the Storage Potential of Farmed Rainbow Trout (<i>Oncorhynchus mykiss</i>) by Using Algal (<i>Cystoseira myrica</i> and <i>Cystoseira trinodis</i>) Extract–Ice Combinations

Abstract

An attempt to apply extracts of the brown algae Cystoseira myrica and Cystoseira trinodis for the quality enhancement of fish was carried out. Aqueous, ethanolic, and aqueous–ethanolic (1:1, v/v) extracts of both algae were included, respectively, in the icing system employed for the chilled storage of farmed rainbow trout (Oncorhynchus mykiss). Chemical and microbiological quality indices were determined for a 0–16-day storage period. At the end of the experiment, all alga-treated fish revealed lower (p p Enterobacteriaceae, proteolytic, and lipolytic counts), lower average values were detected in most cases in fish corresponding to alga-treated batches; preservative effects were found more important at advanced storage times. In general, water and water–ethanol extracts led to higher (p p Cystoseira species.

Keywords

• <i>Cystoseira</i> sp.
• extracts
• farmed rainbow trout
• chilling
• ice medium
• microbial development