A Mixture of Full-Fat and Defatted Hermetia illucens Larvae and Poultry By-Products as Sustainable Protein Sources Improved Fillet Quality Traits in Farmed Barramundi, Lates calcarifer

Chaklader, Reaz; Chung, Wing H.; Howieson, Janet; Fotedar, Ravi

doi:10.3390/foods12020362

Cited by 6 publications

(8 citation statements)

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“…In a promising outcome, BSFL meal was shown to improve final fillet quality in rainbow trout (Oncorhynchus mykiss; Borgogno et al 2017) and barramundi (L. calcarifer; Chaklader et al 2022Chaklader et al , 2023b. In these three studies, an improvement in flavour and texture, especially juiciness, was reported.…”

Section: Seafood Qualitymentioning

confidence: 92%

“…Compositional analyses of food allow for precise nutritional labelling and can lead to putative health claims. It is therefore noteworthy that the composition of seafood species grown with alternate ingredients is often provided, and has been shown to be affected by diet (Olsen et al 2004;Mai et al 2006;Moren et al 2006;Olsen et al 2006;El-Rahman and Badrawy 2007;Abdul Kader et al 2011;Kader and Koshio 2012;Friesen et al 2013;Gause and Trushenski 2013;Waagbø et al 2013;Sprague et al 2015;Emery et al 2016;Wong et al 2016;Kim et al 2019;Monge-Ortiz et al 2020;Chaklader et al 2022Chaklader et al , 2023b. This alteration of composition, particularly evident in fatty acid content, has consequences for human nutrition (Blondeau et al 2015;Mensink 2016;Michielsen et al 2019).…”

Section: Food Science and Aquaculturementioning

confidence: 99%

“…The human sensory analyses include appearance, colour, texture, odour and taste (Nielsen et al 2002;Wu et al 2019). The analytical attributes include pH, total volatile base-nitrogen (TVB-N) (protein deterioration) and thiobarbituric acid-reactive substances (TBARS, lipid oxidation; Olafsdóttir et al 1997;Aro et al 2003;Grigorakis et al 2004;Olafsdottir et al 2004;Iglesias et al 2009;Yao et al 2011;Itoh et al 2013;Cheng et al 2015;Chung et al 2021;Chaklader et al 2022Chaklader et al , 2023b. When sensory and instrumental analytes and acceptable limits are combined with microbiological assessment, then the shelf-life of the target products can be estimated.…”

Section: Safe Seafood and Quality Seafoodmentioning

confidence: 99%

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Market-driven assessment of alternate aquafeed ingredients: seafood waste transformation as a case study

2023

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With the increase in worldwide demand for seafood, the current plateau in production from wild-harvest fisheries has resulted in the rapid growth of the aquaculture sector. Aquaculture relies on quality ingredients such as fishmeal, but cost concerns have led to the investigation of a variety of alternate plant and animal by-products and microbial sources as aquafeed ingredients. Evaluation of alternative aquafeed has traditionally focused on their effects on the growth and immune status of the fish and not always on market-driven assessments of the final edible product. One of the commonly researched groups of alternative ingredients is seafood waste, which, after transformation, has potentially beneficial nutritional characteristics. Transformation, which includes rendering, enzyme hydrolysis and use as a feed source for insects and microbial species, is intended to provide stability and enhance the logistical feasibility of the waste as an aquafeed ingredient. This review discusses transformed fish waste in aquafeeds and describes some of the market and end-user implications (composition, edible safety and quality, sustainability metrics and consumer perceptions) of this approach.

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Section: Seafood Qualitymentioning

confidence: 92%

Section: Food Science and Aquaculturementioning

confidence: 99%

Section: Safe Seafood and Quality Seafoodmentioning

confidence: 99%

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Market-driven assessment of alternate aquafeed ingredients: seafood waste transformation as a case study

2023

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“…Likewise, the use of H. illucens replacing up to 60% of FM significantly increased flesh hardness and decreased cohesiveness in Japanese eel ( Anguilla japonica ) 75 . A recent study tested a mixture of H. illucens larvae meal and poultry by‐products as FM alternatives in the diets of juvenile barramundi ( Lates calcarifer ) 76 . H. illucens inclusion improved muscular microstructure and texture profile based upon the hardness, chewiness, cohesiveness, and gumminess, with 27.8% defatted H. illucens generated the same effects as 35% full‐fat H. illucens .…”

Section: Strategies To Regulate Texture Characteristics In Aquaculturementioning

confidence: 99%

The flesh texture of teleost fish: Characteristics and interventional strategies

Wang,

Qiao,

Zhang

et al. 2023

Reviews in Aquaculture

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With the growing demand of consumers for high‐quality aquatic products, controlling the harvest quality of farmed fish is becoming increasingly important in aquaculture industry. The texture is a sensory property that covers a group of attributes, such as firmness, tenderness, chewiness, adhesiveness, resilience, etc., which greatly determine consumers' perception and satisfaction for flesh products. Regarding texture quality, extensive research has been conducted in recent decades based on its related theories, influencing factors, and intervention strategies. However, the information available is largely scattered and disjointed. Essentially, flesh texture is mainly determined by the collective contribution of three major muscle components: muscle fibres, intramuscular connective tissue, and intramuscular fat. Therefore, changing these components in living animals through nutritional and management factors has the potential to modulate texture quality. Here, we briefly introduced the features and development of the three muscle components mentioned above, particularly their potential contributions to texture quality of fish flesh. Exciting promises to manipulate flesh texture through dietary intervention, feed restriction, and exercise training were also discussed. To ensure their applications in large‐scale aquaculture facilities, specific considerations of these regimens should be incorporated in experimental design parameters, including the species and age of fish, research system, experiment duration, and exercise intensity. Finally, the existing challenges and limitations of fish texture studies were presented, along with some viewpoints about current work and future directions of this field.

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“…For example, the partial replacement of fish meals with BSF can improve the sensory and physicochemical qualities of farmed barramundi filets (Chaklader et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Improvement in bioconversion efficiency and reduction of ammonia emission by introduction of fruit fermentation broth in a black soldier fly larvae and kitchen waste conversion system

Chen

Shang

et al. 2023

Insect Science

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The black soldier fly (BSF), Hermetia illucens (Diptera: Stratiomyidae), is an insect commonly used for the bioconversion of various organic wastes. Not only can the BSF convert organic waste into macromolecular organic substances, such as insect proteins, but it can also lessen the pollution associated with these waste products by reducing ammonia emissions, for example. In this study, we measured the effects of adding fruit fermentation broth (Fer) and commercial lactic acid bacteria fermentation broth (Em) to kitchen waste (KW), as deodorizing auxiliary substances, on the growth performance of black soldier fly larvae (BSFL), the intestinal flora structure of BSFL, the ammonia emission from the KW substrate, and the microbial community structure of the KW substrate. We found that the addition of Fer or Em increased the body weight of BSFL after 6 d of culture, increasing the growth rate by 9.96% and 7.96%, respectively. The addition of Fer not only reduced the pH of the KW substrate but also increased the relative abundance of probiotics, such as Lactobacillus, Lysinibacillus, and Vagococcus, which inhibited the growth of ammonifiers such as Bacillus, Oligella, Paenalcaligenes, Paenibacillus, Pseudogracilibacillus, and Pseudomonas, resulting in the reduction of ammonia emission in the KW substrate. Moreover, the addition of Fer or Em significantly increased the relative abundances of Bacteroides, Campylobacter, Dysgonomonas, Enterococcus, and Ignatzschineria in the gut of BSFL and increased the species diversity and richness in the KW substrate. Our findings provide a novel way to improve the conversion rate of organic waste and reduce the environmental pollution caused by BSF.

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A Mixture of Full-Fat and Defatted Hermetia illucens Larvae and Poultry By-Products as Sustainable Protein Sources Improved Fillet Quality Traits in Farmed Barramundi, Lates calcarifer

Cited by 6 publications

References 115 publications

Market-driven assessment of alternate aquafeed ingredients: seafood waste transformation as a case study

Market-driven assessment of alternate aquafeed ingredients: seafood waste transformation as a case study

The flesh texture of teleost fish: Characteristics and interventional strategies

Improvement in bioconversion efficiency and reduction of ammonia emission by introduction of fruit fermentation broth in a black soldier fly larvae and kitchen waste conversion system

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