Comparison of Variable‐Blade to Allo‐Kramer Shear Method in Assessing Rainbow Trout (<i>Oncorhynchus mykiss</i>) Fillet Firmness

Aussanasuwannakul, Aunchalee; Slider, S.D.; Salem, Mohamed; Yao, Jianbo; Kenney, P. Brett

doi:10.1111/j.1750-3841.2012.02879.x

Cited by 28 publications

(11 citation statements)

References 40 publications

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“…Physicochemical and sensory characterization of three different portions from commercial pirarucu (Arapaima gigas) fillets Santos, J. S. L. et al chewiness values than their raw counterparts. The same pattern was also observed by Aussanasuwannakul et al (2012) and Monteiro et al (2015b).…”

Section: Instrumental Colour Evaluationsupporting

confidence: 83%

Physicochemical and sensory characterization of three different portions from commercial pirarucu (Arapaima gigas) fillets

Santos

Mársico

Cinquini

et al. 2018

Braz. J. Food Technol.

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The objective of the present study was to investigate the relevant physicochemical and sensory parameters of three different Arapaima gigas muscle portions. Cranial, medial and caudal portions were analysed regarding their proximate compositions, instrumental colour and texture parameters, and sensory evaluations. The medial and caudal portions exhibited the greatest (P < 0.05) lipid contents and energy values and the lowest (P < 0.05) moisture and carbohydrate levels. The protein contents were similar (P > 0.05) for the different muscle portions. Before cooking, the medial and caudal portions displayed the greatest (P < 0.05) values for lightness, redness, hardness and chewiness. After cooking, no differences ( P > 0.05) were observed between the different muscle portions for the instrumental colour parameters, while the medial portion exhibited lower (P < 0.05) values for hardness and chewiness as compared to the caudal portion. The cranial portion received the lowest (P < 0.05) scores for flavour and overall liking. Thus the Arapaima gigas medial and caudal muscle portions presented the greatest potentials to satisfy the consumer requirements.

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Section: Instrumental Colour Evaluationsupporting

confidence: 83%

Physicochemical and sensory characterization of three different portions from commercial pirarucu (Arapaima gigas) fillets

Santos

Mársico

Cinquini

et al. 2018

Braz. J. Food Technol.

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show abstract

“…Texture is an important quality attribute of acquatic foods and its shear force determination requires careful attention due to the unique fish muscle structure being organised in myotomes held together by thin membranous myocommata (Cheng et al, 2014). Variable blade and Allo-Kramer shear have been proposed in literature as instrumental texture methods and comparable sensitivity in detecting variation in fillet texture were evidenced (Aussanasuwannakul et al 2012). Among the many plant proteins available for aquafeed, soy products are one of the most interesting alternatives because of the advantages of supply, price, protein and amino acid composition (Parma et al, 2016).…”

Section: Introductionmentioning

confidence: 97%

Integrated study on production performance and quality traits of European sea bass (Dicentrarchus labrax) fed high plant protein diets

et al. 2018

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In the issue of fishmeal replacement, besides maintaining optimal growth, a key area of investigation for continuing to improve modern aquafeeds includes the evaluation of the effects of plant ingredients on fish quality. It is generally accepted that farmed fish quality can be influenced by the formulation of composition of their feed. Hence, the aim of the present research was to evaluate plant protein inclusion up to 84% of the overall protein content in an integrated study on growth and quality traits of European sea bass. Three diets were formulated to contain increasing plant protein levels (50, 67 and 84%; 50PP, 67PP and 84PP, respectively), with fishmeal dietary levels at 30, 20 and 10%, respectively. No significant differences due to reducing fishmeal content were observed after 118 days in terms of growth (final body weight and specific growth rate) and feed intake, even though a trend towards lower growth performance at higher fishmeal replacement levels was observed. Fish fed diet 50PP showed lower feed conversion rate in comparison to those fed diet 84PP, while no differences were recorded between diet 50PP and 67PP. No significant differences among treatments were found in protein efficiency rate. On the contrary, fish fed diet 84PP showed lower gross protein efficiency in comparison to those fed diet 50PP and 67PP. No significant differences in biometric indices and fillet composition were observed. No significant differences were found in pH, liquid holding capacity and skin colour measurements between treatments, while regarding fillet colour, significant differences were found only for H°ab. In conclusion, our findings demonstrated that dietary plant proteins up to 84% of the overall protein content had no effects on quality traits of European sea bass 4 in comparison with 50% and 67%. All experimental groups showed similar growth even though 84% plant protein inclusion negatively influenced feed and protein utilisation.

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“…Collagen is the most significant constituent of the connective tissues. It plays a vital role in maintaining filet integrity and muscle cohesiveness (Bjørnevik et al, 2004 ; Aussanasuwannakul et al, 2012 ). Previous studies were focused mainly on the influence of different diets on muscle texture, without thoroughly investigating the link between muscle texture and its molecular regulation (Mommsen, 2001 ; Gong et al, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

Diet Affects Muscle Quality and Growth Traits of Grass Carp (Ctenopharyngodon idellus): A Comparison Between Grass and Artificial Feed

et al. 2018

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Fish muscle, the main edible parts with high protein level and low fat level, is consumed worldwide. Diet contributes greatly to fish growth performance and muscle quality. In order to elucidate the correlation between diet and muscle quality, the same batch of juvenile grass carp (Ctenopharyngodon idellus) were divided into two groups and fed with either grass (Lolium perenne, Euphrasia pectinata and Sorghum sudanense) or artificial feed, respectively. However, the different two diets didn't result in significant differences in all the detected water quality parameters (e.g., Tm, pH, DO, NH3/NH4+-N, NO3--N, NO2-, TN, TP, and TOC) between the two experimental groups. After a 4-month culture period, various indexes and expression of myogenic regulatory factor (MRFs) and their related genes were tested. The weight gain of the fish fed with artificial feed (AFG) was nearly 40% higher than the fish fed with grass (GFG). Significantly higher alkaline phosphatase, total cholestrol, high density cholestrol and total protein were detected in GFG as compared to AFG. GFG also showed increased hardness, resilience and shear force in texture profile analysis, with significantly bigger and compact muscle fibers in histologic slices. The fat accumulation was most serious in the abdomen muscle of AFG. Additionally, the expression levels of MyoG, MyoD, IGF-1, and MSTNs were higher, whereas Myf-5, MRF4, and IGF-2 were lower in most positional muscles of GFG as compared to AFG. Overall, these results suggested that feeding grass could promote muscle growth and development by stimulating muscle fiber hypertrophy, as well as significantly enhance the expression of CoL1As. Feeding C. idellus with grass could also improve flesh quality by improving muscle characteristics, enhancing the production of collagen, meanthile, reducing fat accumulation and moisture in muscle, but at the cost of a slower growth.

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Comparison of Variable‐Blade to Allo‐Kramer Shear Method in Assessing Rainbow Trout (Oncorhynchus mykiss) Fillet Firmness

Abstract: Fillet texture was determined by a recently developed device and compared to texture determined by the Allo-Kramer shear attachment; both responses were related to collagen content. The VB attachment defined fillet texture as affected by cooking and storage condition.

Cited by 28 publications

References 40 publications

Physicochemical and sensory characterization of three different portions from commercial pirarucu (Arapaima gigas) fillets

Physicochemical and sensory characterization of three different portions from commercial pirarucu (Arapaima gigas) fillets

Integrated study on production performance and quality traits of European sea bass (Dicentrarchus labrax) fed high plant protein diets

Diet Affects Muscle Quality and Growth Traits of Grass Carp (Ctenopharyngodon idellus): A Comparison Between Grass and Artificial Feed

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