Effects of three frozen storage methods on wet weight of fish

Crane, Derek P.; Killourhy, Christina C.; Clapsadl, Mark D.

doi:10.1016/j.fishres.2015.11.022

Cited by 11 publications

(24 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Overall, the poorer performance of taxon-specific models may be attributable to the smaller sample sizes and potentially fewer locations and seasons represented in studies at the species, family, or even order level (Hartman and Brandt 1995). Methodological differences (e.g., wet weights measured before versus after freezing; freezing the fish in water or not) could also have contributed to the lack of fit in some cases (Crane et al 2016). Thus, current taxon-specific models may not accurately represent the range of EDs and DM exhibited by the taxon.…”

Section: Energy Density Of Fishesmentioning

confidence: 99%

Energy Density and Dry Matter Content in Fish: New Observations and an Evaluation of Some Empirical Models

2017

View full text Add to dashboard Cite

Energy density (ED) is an indicator of fish nutritional status, physiological status, and fitness. Estimates of ED of predators and prey are also needed for bioenergetics modeling, but direct measurements of ED are difficult to obtain. Hence, investigators often borrow published values from the same species or related species. Alternatively, models have been developed that predict ED from dry matter content (DM). The scarcity of published ED values makes data borrowing and the generality of predictive modeling difficult to evaluate. We report new ED measurements derived from bomb calorimetry for six freshwater fish species (Arctic Char Salvelinus alpinus, Brown Trout Salmo trutta, kokanee Oncorhynchus nerka, Lake Trout Salvelinus namaycush, Rainbow Trout O. mykiss, and White Sucker Catostomus commersonii) and compared them to previously published data. We used our data to validate existing ED:DM models and to fit new ones. We also quantified bias that could result from borrowing inappropriate ED values for bioenergetics modeling. We collected a range of fish sizes from two reservoirs of differing productivity and measured whole‐body ED (wet‐mass basis) and DM. Our data substantially increase the range of ED data for Arctic Char, kokanee, and White Suckers. Two multispecies ED:DM models predicted the ED of our samples accurately (mean root mean square error [RMSE] < 500 J/g), even at the extremes for the range of prediction where data used for model development were limited. Taxon‐specific models performed less well (mean RMSE = 775 J/g), and some appeared highly biased (RMSE 956−1,900 J/g). Bioenergetics model simulations showed that Lake Trout prey consumption could be overestimated by as much as 22% when using borrowed EDs for Lake Trout and their prey, but prey consumption estimates fell within ±2% of observed when ED was predicted from DM. When direct measures of ED are unattainable, measurement of DM and prediction of ED from one of the published multispecies models offer a practical and accurate method for bioenergetics modeling and other studies requiring information on fish energy content.

show abstract

Section: Energy Density Of Fishesmentioning

confidence: 99%

Energy Density and Dry Matter Content in Fish: New Observations and an Evaluation of Some Empirical Models

2017

View full text Add to dashboard Cite

show abstract

“…Microbial spoilage and lipid oxidation are the two major causative factors of freshness deterioration during frozen storage, thereby shortening the shelf‐life of fish products . Ice‐glazing, as a less expensive protection technology, is largely used on frozen fish to inhibit the deterioration of freshness characteristics . However, it is rather ineffective for the long‐term frozen storage of some fatty fish species such as Pacific saury .…”

Section: Discussionmentioning

confidence: 99%

“…Ice‐glazing and freezing are among the extensively used methods for preserving fish and fish products in their natural states . However, a significant decrease in fish freshness can occur during frozen storage due to slow microbial growth and enzymatic activities in muscle tissues, consequently negatively affecting freshness and acceptability . Many studies have reported that the shelf‐life of fish (especially mackerel, tuna, Pacific saury, sardine and bonito) is usually several months during storage at temperatures between −18 and −30 °C .…”

Section: Introductionmentioning

confidence: 99%

Effect of incorporation of natural chemicals in water ice‐glazing on freshness and shelf‐life of Pacific saury (Cololabis saira) during −18 °C frozen storage

et al. 2018

View full text Add to dashboard Cite

The incorporation of natural chemicals tested herein in ice-glazing could inhibit microbial spoilage and lipid oxidation and therefore maintain the freshness of Pacific saury during frozen storage. Under the optimal conditions, the shelf-life of Pacific saury could be extended up to 12 months at -18 °C. The study indicated that the combination treatment with natural chemicals could be commercially utilized to maintain the freshness and prolong the shelf-life of Pacific saury. © 2017 Society of Chemical Industry.

show abstract

“…Sampled fish were frozen after capture and processed within 3 months, and because all samples were between 100 and 150 mm long, we do not expect a large effect of preservation on wet weight (less than ~5%; Crane et al. ). Fish were classified according to fork length (FL; mm) in 5‐mm intervals, and five individuals of each interval were randomly selected to cover the entire range of caught fish.…”

Section: Methodsmentioning

confidence: 99%

“…Samples of the Patagonian stock of Argentine Anchovy were collected from many trawls in a bottom-trawling commercial fishery during October 2014 at different locations within the Bahía Engaño, Chubut Province, Argentina (central location 43°19′60″S, 65°0′0″W). Sampled fish were frozen after capture and processed within 3 months, and because all samples were between 100 and 150 mm long, we do not expect a large effect of preservation on wet weight (less than~5%; Crane et al 2016). Fish were classified according to fork length (FL; mm) in 5-mm intervals, and five individuals of each interval were randomly selected to cover the entire range of caught fish.…”

Section: Methodsmentioning

confidence: 99%

Energy Density Predictors for Argentine Anchovy Engraulis anchoita, a Key Species of the Southwestern Atlantic Ocean

et al. 2020

View full text Add to dashboard Cite

Forage fishes have a cosmopolitan distribution and constitute key species in marine trophic webs throughout the world. We estimated the energy density of the Argentine Anchovy Engraulis anchoita, a key component of the base of the food web in a large fraction of the southwestern Atlantic Ocean. We also examined the relationships between energy density and different proxies (condition factor, fork length, and percent dry weight) and compared the relationship of energy density to percent dry weight for Argentine Anchovy to this relationship in other forage fishes. A regression model that includes percent dry weight and fork length was the best predictor for the energy density in this species. The Argentine Anchovy had similar energy density to percent dry weight to all species in the Engraulidae family (anchovies) and to most of the species in the Clupeidae family (sardines). Engraulidae species showed smaller mean energy density and smaller energy density to percent dry weight compared with the Clupeidae species. The difference in energy density between these two families could have direct implications on population dynamics of predators in oscillating sardine–anchovy systems or in regions where these two families are spatially segregated.

show abstract

Effects of three frozen storage methods on wet weight of fish

Cited by 11 publications

References 11 publications

Energy Density and Dry Matter Content in Fish: New Observations and an Evaluation of Some Empirical Models

Energy Density and Dry Matter Content in Fish: New Observations and an Evaluation of Some Empirical Models

Effect of incorporation of natural chemicals in water ice‐glazing on freshness and shelf‐life of Pacific saury (Cololabis saira) during −18 °C frozen storage

Energy Density Predictors for Argentine Anchovy Engraulis anchoita, a Key Species of the Southwestern Atlantic Ocean

Contact Info

Product

Resources

About