Sensory and instrumental textural changes in fillets from Pacú (Piaractus mesopotamicus) fed different diets

Abstract

The influence of two dietary treatments on quality properties, like textural parameters, sensory profile, and nutritional composition of Pacú fillets (Piaractus mesopotamicus) were studied. Pacú were fed diets based on plant‐meals containing 13 g 100 g−1 fish meal (FMD) or bovine plasma protein concentrate (BPPD) as a complete replacement of fish meal. Harvested fish were filleted, kept frozen at −20C for 7 days before analysis. Chemical composition, amino acid and fatty acid profiles, and CIE‐Lab parameters of fillets were measured. Sensory characteristics and texture profile analysis (TPA) were conducted for cooked portions. Average values of TPA hardness, chewiness, and deformability modulus were higher in BPPD samples but there was no significant difference in cohesiveness between samples. In accordance with TPA, higher values of firmness and chewiness as well as less flaky muscle were detected in BPPD samples by sensory panel. However, there was no significant difference in the characteristics associated with higher freshness between samples. Total color difference was lower in BPPD samples. Differences in protein, lipid, ash, and moisture content of FMD or BPPD fillets were not found (p > .05). BPPD fillets showed higher basic and sulfur amino acids. Saturated and polyunsaturated fatty acid contents were higher in FMD fillets than BPPD. However, a significantly higher n−6/n−3 ratio for FMD fillets was observed. The higher values of textural parameters observed for BPPD cooked fillets and the lower n−6/n−3 ratio imply a better sensory and nutritional quality of fillets from fish fed with BPPD. Practical applications A complete study is presented on how the source of protein and lipids in feed affect both the sensory profile and the nutritional composition of fillets of Pacú (omnivorous temperate freshwater fish) cultivated in the second stage of fattening. Instrumental texture analysis of the fillets is presented, identifying the indicators that match with sensorial analysis. This analysis can help the industry of aquaculture in the evaluation of new ingredients or diets for fish feeding with impact in the quality of fillets.

Bromatological characteristics of fillet fish of <i>Leporinus agassizi</i> and <i>Leporinus fasciatus</i> (Pisces: Characidae) in its natural habitat

“…In the fillets of the species of L. agassizi and L. fasciatus were found similar levels of protein to Pacú (Piaractus mesopotamicus) (~19%) (Pavón et al 2018). Likewise, the protein obtained in the present study for Leporinus fasciatus (17.6%) and Leporinus agassizi (16.59%), can be contrasted with the average protein of the species Leporinus obtusidens, which was 16.56% on average (Lazzari et al 2015).…”

“…Considering that the fish feed of the present study was different from the one used by the mentioned author, the evaluated parameters show a quite similar behavior (Lazzari et al 2007). Although the ash values of Warakú verdadero and Warakú pinima resemble different species, they are superior to the values found for fillets of Pacú (Piaractus mesopotamicus) (~1.20%) (Pavón et al 2018) Although no statistically significant differences were found in the present study (p > 0.05) related to the hydrobiological cycle in the different capture sites, it should be considered that the factors that affect the chemical/nutritional composition of the fish are numerous, being either an intrinsic nature bearing upon genetics, morphology, physiology or environmental factors, relating to the living conditions and food (Jacquot 1961;Borgstrom 2012). In turn, it is reported that the lipid content of severe species of fish, including common carp, can vary widely depending on the feeding habits of animal and the feed used (Ćirković et al 2012).…”

Bovine plasma protein as an alternative protein source in extruded aquafeeds forPiaractus mesopotamicus(pacú) at two fattening stages

“…These results could indicate changes in macromolecules metabolism induced by different protein and lipid sources. In this regard, Pavón et al () reported different fatty acid and amino acid profile in fillets from pacú fed with BPPD than FMD. Additionally, Von Der Decken and Lied () demonstrated that increasing amount of soybean protein concentrates in balanced diets caused lower muscle protein and glycogen levels in cod ( Gadus morhua ).…”

“…These results could indicate changes in macromolecules metabolism induced by different protein and lipid sources. In this regard,Pavón et al (2018) reported different fatty acid and amino acid profile in fillets from pacú fed with BPPD than FMD. Additionally, Von Der Decken and…”