The effects of partial replacement of fish meal by vegetable protein sources in the diet of rainbow trout (Onchorynchus mykiss) on post mortem spoilage of fillets

Özoğul, Yeşim; Ahmad, John I.; Hole, M.; Özoğul, Fatih; Deguara, Simeon

doi:10.1016/j.foodchem.2005.02.043

Cited by 18 publications

(15 citation statements)

References 59 publications

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“…The changes in tastefulness and taste ab , significant difference in each row at P < 0.05 in whole and gutted fish; SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids; Whole /Gutted, the whole fish were subsequently gutted) profile observed in this study are similar to the changes in nucleotides in ice-stored rainbow trout meat reported by Hattula and Kiesvaara (1996), Rodríguez et al (1999), and Tanimoto et al (1999). Compared to the literature data on cultured rainbow trout (Dawood et al 1986, Berik and Varlik 1999, Fik and Surówka 2004, Özogul et al 2006, the shelf-lives determined in this study are longer. The discrepancy may be due to the lower storage temperature (2°C), compared to 4-5°C applied by the authors referred to.…”

Section: Discussionsupporting

confidence: 86%

“…Sensory characteristics have a major effect on the acceptance and market value of the product. The shelf-life of iced rainbow trout, as estimated by sensory analysis, amounts to about 14 days (Dawood et al 1986, Berik and Varlik 1999, Fik and Surówka 2004, Özogul et al 2006. Based on sensory and microbiological analyses, Chytiri et al (2004) estimated by routine (EC grading of raw fish and 0-10 acceptability scale of cooked) the shelf-life of iced, whole, ungutted rainbow trout to be 15/16 days, the shelf-life of fillets being 10/12 days.…”

Section: Introductionmentioning

confidence: 99%

“…They found acceptable freshness (overall score > 1.5 included colour, odour, texture, flavour score in five-point scale with weightiness factor) to be maintained for five days in gutted and ungutted fish and for six days in vacuum-packed fish. Breakdown products of ATP are an objective indicator of freshness particularly recommended for rainbow trout (Hattula and Kiesvaara 1995, Tanimoto et al 1999, Regenstein 1996, Özogul et al 2006 The fish are a unique source of long chain (LC) n-3 PUFA, indispensable for correct development and functioning of human body (Lands 1997. The cultured rainbow trout LC n-3 PUFA contents depend on the amount and composition of feed (Kiessling et al 2001, Barrado et al 2003, Domiszewski and Ko³akowska 2005) and on culture regime.…”

Section: Introductionmentioning

confidence: 99%

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Lipid changes and sensory quality of whole- and gutted rainbow trout during storage in ice

Kołakowska¹,

Zienkowicz²,

Domiszewski³

et al. 2006

Acta Ichthyol. Piscat.

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Background. The aquaculture rainbow trout may be a valuable source of long chain n-3 polyunsaturated fatty acid (LC n-3 PUFA). In the retail these fish are mainly present as a whole or gutted. The present study was aimed at comparing changes occurring in lipids of whole and gutted rainbow trout stored in ice. Materials and Methods. The analysis were performed after 0, 3, 7, and 14 days of storage in ice at 2°C and the following assays were carried out: proximate composition; lipid composition high pressure liquid chromatography (HPLC); fatty acid composition gas chromatography /mass spectrometry (GC/MS) by direct tissue saponification; contents of lipids extracted, using the Bligh-Dyer technique; UV-VIS, IR, and fluorescence lipid spectra; peroxide value (PV); anisidine value (AsV); and acid value (AC). Results. Gutting prior to storage made it possible to extend the sensory shelf-life by about 2-3 days and affected the quantitative fatty acid composition and oxidation level during storage in ice. The rainbow trout lipids are resistant to oxidation; oxidation product decomposition rather than lipid oxidation proceeds during storage, the decomposition being more intensive in whole than in gutted fish. It is only when the fish lose their eating quality (2 weeks) that a small increase in the level of oxidation occurs, accompanied by an about 15% loss of n-3 PUFA and a 20% loss of DHA, but only in the whole fish. Conclusion. Gutting rainbow trout prior to storage in ice is appropriate by the extending the shelf-life by about 2-3 days and keeping stable amount of n-3 PUFA during 2 weeks of storage.

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Section: Discussionsupporting

confidence: 86%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Lipid changes and sensory quality of whole- and gutted rainbow trout during storage in ice

Kołakowska¹,

Zienkowicz²,

Domiszewski³

et al. 2006

Acta Ichthyol. Piscat.

View full text Add to dashboard Cite

show abstract

“…The biochemical composition may be affected by the species of the fish, environmental factors, size, age, and diet [41][42][43][50][51][52]. The fish can be a source of essential fatty acids [53].…”

Section: Study Of the Fatty Acid Contentmentioning

confidence: 99%

The Influence of Chankanay Zeolites as Feed Additives on the Chemical, Biochemical and Histological Profile of the Rainbow Trout (Oncorhynchus mykiss)

Paritova¹

2014

J Aquac Res Development

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This article presents the results of the influence of zeolites as feed additives on the chemical, biochemical and histological profile of fish. Research was conducted for 63 days using a rainbow trout from Turgen village (Kazakhstan). The studied material was zeolitic tuff from the Chankanay deposit as an additive to RGM-2M feed. The fish were fed with a normal diet, and the diet supplemented with 1%, 2%, 3% and 4% of natural zeolites. Pathomorphological and histological examinations of muscle tissues and internal organs of the rainbow trout were carried out. Additionally, lipid contents, FAs compositions and amino acid compositions were studied. The content of essential amino acids and proportion of essential amino acids to non-essential amino acids in the experimental group was higher than in the control group. Zeolite supplementation at the 4% inclusion level showed a high content of the amino acids. The results of this study confirmed that zeolites had a positive effect on the chemical, amino acid and fatty acid composition. The addition of natural zeolites to the feed does not cause pathological changes in the liver, muscles and other organs of the experimental fish, and no other negative effects were determined.

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“…Types and levels of bacterial populations associated with farmed fish are useful indicators of quality and safety of fish. Interaction between microbial metabolism and physic-chemical reactions accelerate fish quality deterioration as amines formation, lipid, nucleotide and protein degradation contributes to off odours, off flavours and texture softening [3,4] Pseudomonas spp. and S. putrefaciens are the specific spoilage bacteria of marine and freshwater tropical fish stored in ice [5].…”

Section: Introductionmentioning

confidence: 99%

Effect of Chilling on Microbiological, Biochemical and Sensory Attributes of Whole Aquacultured Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792)

Ninan¹,

K.V²,

A.A³

et al. 2014

J Aquac Res Development

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The effect of chilling (0-2ºC) on the quality deterioration of whole ungutted aquacultured rainbow trout (Oncorhynchus mykiss, Walbaum,1792) was studied by integrated evaluations of microbiological, biochemical, and sensory attributes. The counts of aerobic mesophilic, psychrotrophic bacteria and Pseudomonas increased exponentially. An initial lag phase was noticed for H2S producing bacteria, Aeromonas and Enterobacteriaceae. Presence of pathogens such as Aeromonas hydrophila and A. sobria are of concern in the case of delay in icing or temperature abuse during storage. The pH values increased from an initial value of 6.74 to 7.13. PV showed fluctuations. Of the chemical indicators of spoilage, Thiobarbituric acid (TBA) values increased very slowly reaching final value of 16.56 µg MA g -1 . Total Volatile Base Nitrogen (TVB-N) values exceeded 27. 87 mg N 100 g -1 on day 14 when the psychrotrophic counts exceeded 10 7 cfu g -1 indicating that this value may be useful as a measure of degree of freshness for whole ungutted rainbow trout. Based on the TVB-N and microbiological limits, the shelf life of trout at 0-2˚C was 9-12 days.

show abstract

The effects of partial replacement of fish meal by vegetable protein sources in the diet of rainbow trout (Onchorynchus mykiss) on post mortem spoilage of fillets

Cited by 18 publications

References 59 publications

Lipid changes and sensory quality of whole- and gutted rainbow trout during storage in ice

Lipid changes and sensory quality of whole- and gutted rainbow trout during storage in ice

The Influence of Chankanay Zeolites as Feed Additives on the Chemical, Biochemical and Histological Profile of the Rainbow Trout (Oncorhynchus mykiss)

Effect of Chilling on Microbiological, Biochemical and Sensory Attributes of Whole Aquacultured Rainbow Trout (Oncorhynchus mykiss Walbaum, 1792)

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