Drobac Gorana, Chan Sherry Stephanie, Tobiassen Torbjørn, Ageeva Tatiana N, Løvdal Trond, Sone Izumi, Rotabakk Bjørn Tore, Roth Bjørn
Department of Processing Technology, Nofima AS, Stavanger, Norway.
Department of Seafood Industry, Nofima AS, Tromsø, Norway.
Sci Rep. 2025 Jun 5;15(1):19821. doi: 10.1038/s41598-025-01641-8.
Brown trout (Salmo trutta) is an emerging species for aquaculture in freshwater systems in Norway sold at the high-end fresh markets in Europe. Therefore, efficient temperature management is crucial to prevent fish spoilage during transportation and storage. This study investigated the impact of sub-chilling on the quality and shelf life of whole gutted brown trout, including temperature abuse during transport. Sub-chilling in refrigerated seawater (RSW) was compared with the traditional chilling method using ice. Water holding capacity (WHC), weight changes, colour, texture, quality index method, gaping, microbiological analyses, and enzyme activities were assessed over an 18-day storage period. Results showed an initial increase in WHC in fish stored in RSW, although this effect diminished over time. Weight gain was observed during RSW storage, followed by drip loss upon transfer to ice storage. Texture analysis showed fillet hardening during storage across all groups. Enzyme activity increased temporarily post-temperature abuse but did not significantly differ between groups, indicating sub-chilling's minimal impact on enzymatic reactions. Microbial analysis showed minimal differences among the groups, with the microbiota dominated by Pseudomonas spp. on day 11. Overall, sub-chilling in RSW showed potential storage without ice, without significantly compromising quality or shelf life. These findings suggest that sub-chilling techniques could reduce reliance on ice during fish transportation and storage, contributing to more sustainable practices in the aquaculture industry.
褐鳟（Salmo trutta）是挪威淡水养殖系统中一种新兴的鱼类品种，在欧洲高端生鲜市场销售。因此，有效的温度管理对于防止运输和储存过程中的鱼肉变质至关重要。本研究调查了亚冷处理对去内脏褐鳟鱼片品质和货架期的影响，包括运输过程中的温度滥用情况。将冷藏海水（RSW）中的亚冷处理与传统的冰藏方法进行了比较。在18天的储存期内，对持水力（WHC）、重量变化、颜色、质地、品质指数法、鱼体开裂、微生物分析和酶活性进行了评估。结果表明，RSW储存的鱼最初持水力增加，尽管这种效果会随着时间减弱。RSW储存期间观察到重量增加，随后转移到冰藏时出现滴液损失。质地分析表明，所有组在储存期间鱼片都变硬。温度滥用后酶活性暂时增加，但各组之间没有显著差异，表明亚冷处理对酶促反应的影响最小。微生物分析表明，各组之间差异最小，在第11天微生物群以假单胞菌属为主。总体而言，RSW中的亚冷处理显示出无需冰藏的潜在储存能力，且不会显著影响品质或货架期。这些发现表明，亚冷处理技术可以减少鱼类运输和储存过程中对冰的依赖，有助于水产养殖业实现更可持续的做法。
