Coho salmon (Oncorhynchus kisutch), also known as silver salmon, has recently acquired an important role because of its growing aquaculture production in countries such as Chile, Japan and Canada, in parallel with significant catches in countries like the United States, Russia, Canada and Japan. This thesis project focuses on this species and its derivatives products such as refrigerated, frozen, cooked and canned, susceptible of being used in the human diet. In a first phase, storage under chilled (traditional ice) and frozen (-20 °C) conditions was studied, with emphasis on the shelf life time as well as on the relative development of the various damage pathways. In a second phase, the application of different advanced technologies in order to inhibit the different mechanisms of degradation and thereby, prolong the shelf life was studied. These technologies include slurry ice, active packaging including natural antioxidants, hydrostatic high-pressure, and feeding diets enriched with natural antioxidants during the growth period. Quality indices employed throughout the development of the different experiments included chemicals and microbiological analyses, but in a special way the sensory and physical ones

Este trabajo de investigación ha sido realizado gracias a la financiación concedida por Programa Bilateral Universidad de Chile (Chile)-Consejo Superior de Investigaciones Científicas (España). Proyecto 2003CL 0013; Proyecto 2006CL 0034, y soportado por la Secretaría Xeral I+D (Xunta de PGIDIT05TAL00701CT): Universidad de Chile – CSIC España. Proyecto colaborativo de investigación. CSIC Nº22/05-06. Universidad de Chile–Vicerrectoría de Investigación. Concurso de Proyectos Multidisciplinarios de Investigación en temas de Interés Nacional. MULT 05/13-2. DI- 2005. 2006-2007

Peer reviewed

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