Estudio de la calidad de la carne de la trucha arcoíris (Oncorhynchus mykiss) mediante la utilización de diferentes técnicas de sacrificio.

Abstract

The objective of this study was to analyze how the quality of rainbow trout (Onchorynchus mykiss) meat can be improved according to the slaugthering technique used. For this purpose, a search, organizatio, systematization and analysis of electronic documents was carried out. The research wass focused on a selective bibliographic review obtained in documentary sources with academic validity whit the assistance of the search engine “Google academic” using the databases of journals such as: Scielo, Dianelt, Revista Ciencias Técnicas Agropecuarias, among others, information was also obtained frm books, magazines, technical reports, electronic documents, theses. After compiling the information, some selection criterio were established; it was verifed that the information was scientifically proven, that the source were reliable, and that at least 90% of the information was update whitin the last 5 years. At the time of the search, key words such as “rainbow trout”, “slaughter techniques”, “quality of rainbow trout meat”, “time of death of raibow trout”, were written. For this work, satistical techniques were used, constructing tables and graphs where the information found from different authors was compare and later used in the presentation of results, discussions and conclusions. The results on the time of death of rainbow trout, color, odor and flavor of the meat showed that the suffocation technique changes the composition of the meat and the Ikejime technique is the one that presented less time of death. It was recommended to carry out an experimental study to corroborate that the results of this research are real.