Pigmentantes naturales en la coloración de la carne de trucha arcoíris.

Abstract

The objective of this research was to collect relevant information about the natural pigmentants in the coloring of the meat of the rainbow trout (Oncorhynchus mykiss). A search of scientific publications was carried out in the following specialized electronic databases: SCIENDO, SPRINGER, WILEY ONLINE LIBRARY, SCIENCE & SPRINGER LINK, where an investigation was found about the mechanisms used for the administration of natural pigmentants, using flours, extracts and oleoresins as the most common ones used in most of the experimental investigations. Likewise, there are other mechanisms that are not very well investigated, for example algae biomass, intact or fragmented red yeast cells and black mulberry powder (Morus nigra). Information was collected on the effects of the different natural pigmentants, that is, on the daily weight gain (g / day) and growth parameter of the rainbow trout. The lowest value was 0.76 g / day with the use of powder of black mulberry (Morus nigra). In addition, the highest one was 5.15 g / day with oleoresins of paprika (Capsicum annuum) and marigold flower (Tagetes erecta). Another effect was the carotenoid content in the meat measured in mg / kg. The lowest value was 2.4 mg / kg with the implementation of the chili extract (Capsicum annuum), while 8.5 mg / kg was the higher value with the use of the extract of marine pineapple (Halocynthia roretzi). The most effective methods were those that originated the red and pink colors in meat, because they are ideal for marketing, for example, the use of krill meal (Euphasia superba) of animal origin that caused a pale red-pink color, while that of vegetable origin such as pollen extract produced a pale pink color or the red pepper flour (Capsicum annuum) that originated a red color.