La trucha (Oncorhynchus mykiss): Potenciales productos alimenticios derivados del principal recurso acuícola en regiones altoandinas

Trout was introduced in our country in 1928 and managed to adapt to the freshwater ecosystems of the Peruvian highlands. It currently represents the economic livelihood of many micro and small-scale fish farmers, together with medium and large companies in regions such as Puno, Pasco, Huancavelica and Junín, whose growth in recent years has been considerable. The 71.98% of this resource was destined for consumption in its fresh state and only 28.02% was processed as frozen, which shows the lack of diversification of value-added products in the production chain of this sweet aquaculture species, together with a shortage of research. Therefore, the purpose of this research was to compile the latest studies, carried out in different countries, related to the processing of this species because it is an excellent raw material due to its nutritional value and techno-functional characteristics. The research work collected covered the use of traditional methods and technologies such as marinating, salting, drying, and smoking, as well as innovative restructuring processes applied to trout minced muscle and filleting by-products. These investigations found that the different food products were differentiated by their physical and sensory attributes, techno-functional properties, shelf life and/or preparation. With this review, we hope to contribute to the triple helix model focused on this resource, from and for the Andes, to promote its sustained production, productive chain, and food security for the inhabitants of the Andean regions.

ODOR CONTROL IN FOODS USING DIETARY FIBERS

The aim of the present work is to determine the ability of wheat bran to eliminate an unpleasant fish smell by converting volatile extractive substances to nonvolatile ones, as well as the effect of wheat bran on the nutritional value of thermally treated samples of minced muscle tissue of fish. The main methods for research include the Kjeldahl’s method for determining the content of nitrogenous extractives, the gas-liquid chromatography for determining the composition of fatty acids, and the test organism of Tetrahymena pyriformis ciliate for determining the relative biological value. As a result, the ability of dietary fibers to eliminate an unpleasant fish smell by converting volatile nitrogenous extractives into nonvolatile ones has been shown by the example of wheat bran: in a series of experiments to identify the dependence of the content of trimethylamine oxide and nitrogen of volatile bases in samples of minced muscle tissue of the navaga, depending on the proportion of added wheat bran, it has been found that in all samples there is a decrease in the content of extractives with an increase in the mass fraction of wheat bran. Moreover, unmilled bran more actively contributes to the process of neutralizing odor. The fatty acid composition of the lipids of the Far Eastern navaga Eleginus gracilis, wheat bran and their mixture, and the effect on the relative biological value determined on the test organism of experimental samples after thermal treatment (scalding and boiling) have been identified.