Optimizing shelf life and quality of rainbow trout fillet using slurry ice containing sodium dodecyl sulfate and citric acid

This study investigates the synergistic effects of antimicrobial compounds on enhancing hygiene standards in the food industry. Specifically, it evaluates the efficacy of preserving rainbow trout fillets in slurry ice containing sodium dodecyl sulfate, with or without citric acid, during a 15-day storage period. Fish fillets were divided into three groups: Pure slurry ice (SI), slurry ice containing 0.5% sodium dodecyl sulfate (SIS), and slurry ice containing 0.5% SDS and 0.1% citric acid (SISC). Microbiological tests (total mesophilic and psychrophilic bacterial counts), chemical analyses (thiobarbituric acid reactive substance (TBA), total volatile base nitrogen (TVB-N), and pH), and sensory evaluations (color, odor, texture, and overall acceptability) were conducted every three days. Results indicate that rainbow trout samples preserved in SISC exhibited a shelf life extension of 3–5 days compared to the control group. These findings highlight the potential of combining sodium dodecyl sulfate and citric acid in slurry ice to prolong the shelf life of rainbow trout fillets while maintaining quality attributes. These findings offer practical benefits for the seafood industry, reducing food waste and maintaining fish quality during storage and distribution. Additionally, the study sheds light on the mechanisms underlying the preservation effects of dodecyl sulfate and citric acid, aiding in the optimization of preservation strategies.