39C-13

J. N. LIU, J. P. Smith, I. Tarte, I. Dufresne, and C. Simard. Department of Food Science and Agricultural Chemistry, McGill University, 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada

JUSTIFICATION: Problems facing the growth of seafood processing industry include environmental concerns about dumping of fish wastes and dwindling of fish stocks. Therefore, it is necessary to investigate the use of under-utilized fish species, which are both cheaper and in greater abundance, as well as the use of seafood processing wastes. Another problem facing the industry is the method of storage and distribution of products since seafood products are highly perishable. Modified atmosphere packaging (MAP) is one of the most promising preservation techniques in extending the shelf-life of products while economizing the energy costs and providing consumer with high quality products.

OBJECTIVES: The objectives of this study were : (i) to formulate good quality and consumer acceptable value-added trout products with use of trout processing wastes; (ii) to investigate the potential of MAP to extend the shelf-life of the products and (iii) to monitor the physical, chemical, microbiological and sensorial changes in the MAP products at refrigeration (4^oC) and mild temperature abuse (12^oC) conditions.

METHODS: Products were packaged under air, air and oxygen absorbent (Ageless SS), and 2 gas packaging conditions (60% and 80% CO₂ , balance N₂); and stored at 4 and 12^oC for 28 days. Total aerobic plate count, lactic acid bacteria count and sensorial changes of products were evaluated.

RESULTS: Two value-added trout products were formulated: trout burgers and wontons. Both microbiological and sensory shelf-life of products can be extended for at least 2 weeks with the use of MAP. Strict temperature control had a synergistic effect with MAP in delaying spoilage of products. Most products stored at 4^oC had a shelf-life of >28 days.

SIGNIFICANCE: These results suggest that acceptable value-added trout products can be made from trout trimming waste. An appreciable microbiological and sensory shelf-life extension of the formulated value-added trout products was possible using MAP technology.