Determination and Comparison of Physical Meat Quality Parameters of Percidae and Salmonidae in Aquaculture

Abstract

Although aquaculture has been the fastest growing food sector for decades, there are no standardized parameters for most of the fish species regarding physical meat quality. Therefore, this study provides for the first time an overview of the physical meat characteristics of the most important fish species of the German Baltic Sea coast. Traditional farmed salmonids (rainbow trout (Oncorhynchus mykiss) and maraena whitefish (Coregonus maraena) as well as two percids (European perch, Perca fluviatilis and pikeperch, Sander lucioperca) were utilized for this comparison. The results demonstrate that the meat of the salmonids is very analogous. However, the post mortem degradation process starts faster in trout meat. In contrast, the meat quality characteristics of the percids are relatively different. The meat of pikeperch has comparatively low shear strength with a high water-holding capacity resulting in high meat tenderness. The opposite situation is present in European perch. The results indicate that it is not possible to establish the overall quality characteristics for fish or production form, as there is a high range of variability. Consequently, it is particularly important that meat quality characteristics are developed for important aquaculture species for further improvement through changes in husbandry conditions when necessary.

Effects of Mulberry (Morus alba L.) Leaf Extracts on Growth, Immune Response, and Antioxidant Functions in Nile Tilapia (Oreochromis niloticus)

“…The water-holding capacity (WHC) of meat was determined using the standard filter-paper press technique (Komolka et al, 2020). Three fresh fillets of 5 ± 0.05 g from each fish were cut out and each was placed onto separate filter papers.…”

Effect of the inclusion of raw meat in a cooked pâté of mechanically recovered rainbow trout meat

“…Con respecto al valor a*, estos fueron muy similares a los reportados por Komolka et al (2020) en filete de trucha (4,51), quienes observaron que los niveles de astaxantina se mantuvieron estables luego de la cocción; sin embargo, el valor b* fue menor en el filete de trucha (4,53) en tanto en el paté de CMR de trucha este estuvo entre 23,91 y 25,24, posiblemente por el efecto de la molienda y la adición de los demás ingredientes, sin embargo, es similar a otros patés de pescado tal como de tilapia, armado y flaminguinha (Minozzo, 2010). Para la evaluación sensorial, tal cual se vio en la Figura 1, los panelistas calificaron a las muestras con un puntaje promedio de 6.…”

Impact of spawning season on fillet quality of wild pikeperch (Sander lucioperca)

“…However, there are only few studies available with single aspects of its meat quality [11][12][13][14]. For the first time, Komolka et al (2020) examined pikeperch obtained from aquaculture in terms of physical meat parameters and compared them with two salmonids and the European perch [15]. This study showed that the pikeperch grows well in aquaculture, but the physical meat quality could be improved [15].…”

“…For the first time, Komolka et al (2020) examined pikeperch obtained from aquaculture in terms of physical meat parameters and compared them with two salmonids and the European perch [15]. This study showed that the pikeperch grows well in aquaculture, but the physical meat quality could be improved [15]. Pikeperch, a lean fish with a low lipid content of about 0.5%, is recommended as an important polyunsaturated fatty acid (PUFA) source due to its comparatively high n-3 PUFA concentrations.…”