Abstract
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.
Highlights
Trout was introduced in our country in 1928 and managed to adapt to the freshwater ecosystems of the Peruvian highlands
Las mayores extracciones de trucha a nivel nacional fueron realizadas por departamentos de la sierra como Puno con 32 580 t, Pasco con 7 213 t, Huancavelica con 4 321 t y Junín con 3 198 t (Ministerio de la Producción, 2020)
Las propiedades colorimétricas y de textura fueron similares para ambos métodos, pero el método por inyección obtuvo un contenido de sal, actividad de agua y rendimiento promedio de 1,8 %, 0,984 y 97.85 %, respectivamente, en comparación al método de salado en seco que obtuvo valores de 1,9 %, 0,978 y 90,9 %, respectivamente
Summary
La información fue obtenida en las siguientes bases de datos: Scopus, Wiley Online Library, Taylor & Francis Online, ScienceDirect y Google Scholar. Las palabras clave introducidas fueron: smoked rainbow trout, restructured fish products, ready-to-eat products, fish mince products, value-added seafood. Esta revisión recopiló investigaciones de países como Brasil, Chile, España, Irán, Italia, México, Polonia y principalmente Turquía, donde la demanda de trucha aumentó significativamente en la última década. Estos países han desarrollado diferentes formas de producción y consumo a través de procesos tradicionales como salado, marinado y ahumado hasta procesos innovativos de reestructuración en músculo picado de trucha y subproductos del fileteado. Revisados, resumidos según el tipo proceso, estudio de vida útil e innovación con el fin de organizar la estructura del artículo de revisión
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More From: Revista de Investigaciones Altoandinas - Journal of High Andean Research
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