Evaluation of some qualitative variations in frozen fillets of beluga (Huso huso) fed by different carbohydrate to lipid ratios

Abstract

In this study, juvenile beluga (Huso huso) was fed by the diets containing different carbohydrate to lipid ratios for 5 months. At the end of culture period, proximate compositions of the fish carcasses (moisture, protein, lipid, and ash) were measured. Then, qualitative changes in the fishes were evaluated during 6 months frozen storage (-20 °C) along with recording changes in their Total Volatile Bases Nitrogen (TVN), Thiobarbituric Acid (TBA), Free Fatty Acids (FFA), pH, and muscle texture profile analysis. The results of proximate analysis of the carcasses showed that moisture, protein, and ash of the carcasses increased significantly (p < 0.05) with higher carbohydrate to lipid ratio, but lipid content of the carcasses decreased significantly (p < 0.05). Also, during frozen storage, TVN, TBA, and FFA increased significantly in all the samples (p < 0.05). Significant differences were detected in pH of the treatments (p < 0.05), but these changes didn't follow a regular pattern in all the treatments. The results of muscle texture profile analysis showed lower chewiness, hardness, and gumminess during the first 3 months of frozen storage; however, after 6 month, the values increased significantly compared to those in 3 months. Different characteristics of texture showed significant differences in the treatments during frozen storage (p < 0.05), although these changes didn't follow an identical pattern in all the treatments. It can be concluded that carbohydrate higher than 27% in diet has had adverse effect on quality of fillets during frozen storage. However, lipid levels used in the present study haven't had significant influence on quality of the fillets during the preservation.

The Influence of Different Dietary Carbohydrate to Lipid Ratios on Some Qualitative Characteristics of Fillets of Beluga (Huso huso) During Refrigeration

“…Our results showed that there was no regular trend in TBA levels in different treatments during preservation. This is in agreement with the results of frozen storage of beluga fillets (Asghari et al, 2011).…”

“…Generally, different dietary carbohydrate to lipid ratios did not show any significant differences. Similar results were obtained in our study on frozen storage (Asghari et al, 2011).…”

“…Use of them in the diets has brought about a decrease in the price of fish diets, and considering the long culture period for sturgeons, this plays a great role in economization of the fish culture. On the basis of the results obtained from the frozen storage study (Asghari et al, 2011), carbohydrate level higher than 27% of diet negatively affects the quality of fillet during frozen storage. But during refrigeration, it seems that different carbohydrate to lipid ratio did not have an effect on qualitative characteristics of beluga fillets.…”

Dietary supplementation of Bacillus cereus as probiotics in Pengze crucian carp ( Carassius auratus var. Pengze): Effects on growth performance, fillet quality, serum biochemical parameters and intestinal histology

“…The excessive release of ROS in cells induces toxic effects named as oxidative stress, and then produces a large amount of malondialdehyde (MDA), one of most important lipid-oxidation products, which is an important indicator, reflecting peroxidative tissue injury (Janero, 1990;Sharma, Jha, Dubey, & Pessarakli, 2012). Evidence from previous studies suggested that some autolytic enzymes and microbiological effects within muscle could cause muscles to be less elastic and softer, following by a negative impact on fish quality and consumer acceptance (Asghari, Shabanpour, & Pakravan, 2014;Ashton, Michie, & Johnston, 2010). supplementation could elevate antioxidant capacity of fish such as Nile tilapia (Gobi et al, 2018), Clarias gariepinus (Reda et al, 2018) and Product quality is one of the most important factors affecting consumers' purchase of fish food (Gatlin III et al (2007) et al, 2018).…”

Study of novel carbohydrate sources on rainbow trout (Oncorhynchus mykiss) diets

“…Fish muscle texture is based on many intrinsic biological factors such as collagen or fat content. Some autolytic enzymes and microbiological effects could be induced to degradation, which made muscles less elastic and softer (Asghari et al 2014, Xu et al 2015. Casas et al (2006) reported cohesiveness as a parameter to measure muscle elasticity since it describes the ability of the muscle to recover from deformation and its resistance to subsequent deformation.…”