Carcass and meat quality of rainbow trout, Oncorhynchus mykiss Richardson, produced in the northwest of Chihuahua State.

Authors

  • José Arturo García Macías Facultad de Zootecnia, Universidad Autónoma de Chihuahua, Perif. Fco. R. Almada Km 1, Admón. Correos 4-28, C.P.- 31031, Chihuahua, Chih., México, Tel.- (14) 34 03 03; Fax.- (14) 34 03 45. E-mail: jgarci@uach.mx.
  • Francisco Alfredo Núñez González Facultad de Zootecnia, Universidad Autónoma de Chihuahua, Perif. Fco. R. Almada Km 1, Admón. Correos 4-28, C.P.- 31031, Chihuahua, Chih., México, Tel.- (14) 34 03 03; Fax.- (14) 34 03 45. E-mail: jgarci@uach.mx.
  • Omar Chacón Pineda Instituto de Investigación Agropecuaria de Panama (IDIAP)
  • Rosa Hayde Alfaro Rodríguez Universidad Autónoma del Estado de Hidalgo.
  • Martín Ricardo Espinosa Hernández Asociación de Productores de Trucha Región Madera, A.C.

Keywords:

Rainbow trout, quality, carcass, meat, color, electric conductivity, water holding capacity, protein, fat.

Abstract

Ninety nine different weight and length rainbow trouts were used to characterize their carcass and meat quality. Carcass yield was assessed by total dissection whereas the meat quality variables pH, color, water holding capacity, electric conductivity, protein, fat, ashes and moisture content, were measured in the filet. An asymptotic relationship between trout length and weight was found in this study; trouts weighing 200 g or less had 85.5% carcass yield whereas 300 g or more trouts yielded over 88.0%. Filet yield increased with total weight with 53.14 and 55.25 % of carcass weight, respectively. Protein content also increased with carcass weight, but fat content remained low at all weights. Significant differences were found between low (128.79 g) and high (361.0 g) weight trouts in color (L* 48.41 vs. 41.21, b* 13.58 vs. 8.96) and electric conductivity (9.18 vs. 13.3 µ).

Water holding capacity was over 55.0% in trouts weighing 250 g or more. It was concluded that trouts weighing over 200 g have a higher carcass yield and meat quality than lighter trouts.

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Published

2017-01-13

How to Cite

García Macías, J. A., Núñez González, F. A., Chacón Pineda, O., Alfaro Rodríguez, R. H., & Espinosa Hernández, M. R. (2017). Carcass and meat quality of rainbow trout, Oncorhynchus mykiss Richardson, produced in the northwest of Chihuahua State. HIDROBIOLÓGICA, 14(1), 19–26. Retrieved from https://hidrobiologica.izt.uam.mx/index.php/revHidro/article/view/922

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