Effect of Ice Temperature Storage Combined with Bio-preservatives on the Quality Characteristics of Rainbow Trout Meat

Rainbow trout (Oncorhynchus mykiss) is a popular commercial fish in China owing to its delicious and nutritious meat. However, it is extremely prone to spoilage and deterioration during storage, transportation, and sale, which affects its edible value. To study the efficient preservation proposal for rainbow trout during storage and extend its shelf life, this study uses 4 ℃-cold storage as control and studies the effects of the ice temperature (0 ℃) storage combined with composite bio-preservatives (the mass concentration of chitosan, tea polyphenols, and lemon juice are 1.75%, 0.25%, and 4.98%, respectively) on the quality of rainbow trout by measuring the drip loss, pH, and total volatile base nitrogen (TVB-N) of meat samples under different experimental conditions. The results show that the various indicators and their increasing amplitudes over time of the 0 ℃ ice temperature storage group are better than those of the 4 ℃ storage group, which can effectively slow down the spoilage process of rainbow trout meat. On the 12th day, the pH and TVB-N values of the 4 ℃ and 0 ℃ groups are 6.86 and 51.89 mg/100g, and 6.56 and 31.82 mg/100g, respectively, whereas those of the 0 ℃ with bio-preservative group are only 6.32 and 16.96 mg/100g, respectively. This scheme has a better preservation effect on rainbow trout meat and can effectively extend its shelf life.