1
|
Tian HH, Li YL, Wang XS, Huang XH, Zhang YY, Zhang ZC, Zhou DY, Qin L. Unraveling the relationship between aroma characteristics and lipid profile of abalone (Haliotis discus hannai) during seasonal fluctuation and thermal processing. Food Chem 2024; 447:138949. [PMID: 38484544 DOI: 10.1016/j.foodchem.2024.138949] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2023] [Revised: 02/24/2024] [Accepted: 03/03/2024] [Indexed: 04/10/2024]
Abstract
Abalone, a highly sought-after aquatic product, possesses significant nutritional value. In this study, the relationship between aroma characteristics and lipid profile of abalone (Haliotis discus hannai) during seasonal fluctuation and thermal processing were profiled via volatolomics and lipidomics. 46 aroma compounds and 371 lipids were identified by HS-SPME-GC-MS and UPLC-Q-Extractive Orbitrap-MS, respectively. Multivariate statistical analysis indicated that carbonyls (aldehydes and ketones) and alcohols were the characteristic aroma compounds of abalone. The fluctuations in the aroma compound and lipid composition of abalone were consistent with the seasonal variation, especially seawater temperature. In addition, based on the correlation analysis, it was found that carbonyls (aldehydes and ketones) and alcohols had a positive correlation with phospholipids (lysophosphatidylethanolamines and lysophosphatidylcholines), while a negative correlation was observed with fatty acyls. These findings suggested that the effect of seasonal variations on the aroma changes of abalone might achieved by modulating the lipids composition of abalone.
Collapse
Affiliation(s)
- He-He Tian
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yu-Lian Li
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Xu-Song Wang
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Xu-Hui Huang
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Yu-Ying Zhang
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Zi-Chun Zhang
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Da-Yong Zhou
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Lei Qin
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| |
Collapse
|
2
|
Li M, Lv W, Zhao Y, Huang W, Yuan Q, Yang H, Wang A, Zhou W, Li M. Effects of Substituting Tenebrio molitor and Elodea nuttallii as Feed on Growth, Flesh Quality and Intestinal Microbiota of Red Swamp Crayfish ( Procambarus clarkii). Foods 2024; 13:2292. [PMID: 39063375 PMCID: PMC11275352 DOI: 10.3390/foods13142292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2024] [Revised: 07/12/2024] [Accepted: 07/18/2024] [Indexed: 07/28/2024] Open
Abstract
This study aimed to evaluate the impact of substituting a portion of feed with Tenebrio molitor (TM) and Elodea nuttallii (EN) on crayfish culture. A total of 270 crayfish (5.1 ± 0.4 g) were fed three different diet combinations (A: 100% feed; B: 80% feed + 10% TM + 10% EN; C: 75% feed + 15% TM + 10% EN) for 12 weeks. The findings demonstrated that group C had an important beneficial impact on the growth performance of crayfish. This was evidenced by a rise in digestive enzyme activity (trypsin, lipase, and cellulase) in the intestinal and hepatopancreas, as well as an upregulation in the expression of growth-related genes (ghsr, igfbp7, mhc, mlc1, mef2, and pax7) in the muscle. Furthermore, the assessment of the flesh quality of crayfish muscle in group C was conducted. The findings indicated a significant increase (p < 0.05) in the energy value (moisture, crude protein, and crude lipid) within the muscle. The levels of delicious amino acids (Glu, Ala, Ser, Gly, and Tyr) and polyunsaturated fatty acids (ARA, DHA) were enhanced, resulting in an improved nutritional profile and flavor of the muscle while maintaining the Σn-3/Σn-6 ratio. The remodeling of the intestinal microbiota (abundance of Proteobacteria and ratio of Firmicutes/Bacteroidota bacteria) also revealed improved growth performance. Additional research is necessary to ascertain whether excessive use of TM or EN feed substitution can have negative effects on crayfish culture.
Collapse
Affiliation(s)
- Muyan Li
- Key Laboratory of Integrated Rice-Fish Farming, Ministry of Agriculture and Rural Affairs, Shanghai Ocean University, Shanghai 201306, China; (M.L.); (Y.Z.)
- Eco-Environmental Protection Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (W.L.); (W.H.); (Q.Y.); (H.Y.)
| | - Weiwei Lv
- Eco-Environmental Protection Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (W.L.); (W.H.); (Q.Y.); (H.Y.)
- Key Laboratory of Integrated Rice-Fish Farming, Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Yifan Zhao
- Key Laboratory of Integrated Rice-Fish Farming, Ministry of Agriculture and Rural Affairs, Shanghai Ocean University, Shanghai 201306, China; (M.L.); (Y.Z.)
- Eco-Environmental Protection Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (W.L.); (W.H.); (Q.Y.); (H.Y.)
| | - Weiwei Huang
- Eco-Environmental Protection Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (W.L.); (W.H.); (Q.Y.); (H.Y.)
- Key Laboratory of Integrated Rice-Fish Farming, Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Quan Yuan
- Eco-Environmental Protection Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (W.L.); (W.H.); (Q.Y.); (H.Y.)
- Key Laboratory of Integrated Rice-Fish Farming, Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Hang Yang
- Eco-Environmental Protection Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (W.L.); (W.H.); (Q.Y.); (H.Y.)
- Key Laboratory of Integrated Rice-Fish Farming, Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Aimin Wang
- College of Marine and Biology Engineering, Yancheng Institute of Technology, Yancheng 224051, China;
| | - Wenzong Zhou
- Eco-Environmental Protection Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (W.L.); (W.H.); (Q.Y.); (H.Y.)
- Key Laboratory of Integrated Rice-Fish Farming, Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Mingyou Li
- Key Laboratory of Integrated Rice-Fish Farming, Ministry of Agriculture and Rural Affairs, Shanghai Ocean University, Shanghai 201306, China; (M.L.); (Y.Z.)
| |
Collapse
|
3
|
Chen F, He Y, Li X, Zhu H, Li Y, Xie D. Improvement in Muscle Fatty Acid Bioavailability and Volatile Flavor in Tilapia by Dietary α-Linolenic Acid Nutrition Strategy. Foods 2024; 13:1005. [PMID: 38611311 PMCID: PMC11011702 DOI: 10.3390/foods13071005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2024] [Revised: 03/15/2024] [Accepted: 03/19/2024] [Indexed: 04/14/2024] Open
Abstract
To investigate the modification of muscle quality of farmed tilapia through dietary fatty acid strategies, two diets were formulated. Diet SO, using soybean oil as the lipid source, and diet BO, using blended soybean and linseed oils, each including 0.58% and 1.35% α-linolenic acid (ALA), respectively, were formulated to feed juvenile tilapia for 10 weeks. The muscular nutrition composition, positional distribution of fatty acid in triglycerides (TAGs) and phospholipids (PLs), volatile flavor, lipid mobilization and oxidation were then analyzed. The results showed that there was no distinct difference between the SO and BO groups in terms of the nutrition composition, including crude protein, crude lipid, TAGs, PLs, and amino acid. Although the fatty acid distribution characteristics in ATGs and PLs showed a similar trend in the two groups, a higher level of n-3 PUFA (polyunsaturated fatty acid) and n-3 LC-PUFA (long-chain polyunsaturated fatty acid) bound to the glycerol backbone of TAGs and PLs was detected in the BO group than the SO group, whereas the opposite was true for n-6 PUFA. Additionally, the muscular volatile aldehyde and alcohol levels were higher in the BO group. Moreover, the expression of enzymatic genes and protein activities related to lipid mobilization (LPL, LPCAT, DGAT) and oxidation (LOX and GPX) was higher in the BO group. The results demonstrate that high-ALA diets may improve the fatty acid bioavailability and volatile flavor of tilapia by improving the lipid mobilization and oxidation, which provides new ideas for the improvement of muscle quality in farmed fish.
Collapse
Affiliation(s)
- Fang Chen
- College of Marine Sciences of South China Agricultural University, Guangzhou 510642, China; (F.C.); (Y.H.); (X.L.); (H.Z.); (Y.L.)
| | - Yuhui He
- College of Marine Sciences of South China Agricultural University, Guangzhou 510642, China; (F.C.); (Y.H.); (X.L.); (H.Z.); (Y.L.)
| | - Xinyi Li
- College of Marine Sciences of South China Agricultural University, Guangzhou 510642, China; (F.C.); (Y.H.); (X.L.); (H.Z.); (Y.L.)
| | - Hangbo Zhu
- College of Marine Sciences of South China Agricultural University, Guangzhou 510642, China; (F.C.); (Y.H.); (X.L.); (H.Z.); (Y.L.)
| | - Yuanyou Li
- College of Marine Sciences of South China Agricultural University, Guangzhou 510642, China; (F.C.); (Y.H.); (X.L.); (H.Z.); (Y.L.)
- Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510642, China
| | - Dizhi Xie
- College of Marine Sciences of South China Agricultural University, Guangzhou 510642, China; (F.C.); (Y.H.); (X.L.); (H.Z.); (Y.L.)
- Marine Biology Institute & Guangdong Provincial Key Laboratory of Marine Biotechnology, Shantou University, Shantou 515063, China
| |
Collapse
|
4
|
Song R, Yao X, Jing F, Yang W, Wu J, Zhang H, Zhang P, Xie Y, Pan X, Zhao L, Wu C. Effects of Five Lipid Sources on Growth, Hematological Parameters, Immunity and Muscle Quality in Juvenile Largemouth Bass ( Micropterus salmoides). Animals (Basel) 2024; 14:781. [PMID: 38473166 DOI: 10.3390/ani14050781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2024] [Revised: 02/25/2024] [Accepted: 02/28/2024] [Indexed: 03/14/2024] Open
Abstract
This study investigated the effects of fish oil (FO), soybean oil (SO), rapeseed oil (RO), peanut oil (PO) and lard oil (LO) on growth, immunity and muscle quality in juvenile largemouth bass. After 8 weeks, the results showed that FO and RO could increase weight gain and serum alkaline phosphatase and apelin values compared with LO (p < 0.05). Except lower crude lipid contents, higher amounts of n-3 polyunsaturated fatty acids (15.83% and 14.64%) were present in the dorsal muscle of the FO and RO groups. Meanwhile, FO and RO could heighten mRNA levels of immune defense molecules (lysozyme, hepcidin, and transforming growth factor β1) compared with PO (p < 0.05). While SO could increase potential inflammatory risk via rising counts of white blood cells, platelets, neutrophils and monocytes, and mRNA levels of interleukins (IL-1β, IL-8, IL-12 and IL-15), FO and RO could improve hardness, chewiness and springiness through increasing amounts of hydroxyproline, collagen and lysyl oxidase, and mRNA levels of collagen 1α2 and prolyl hydroxylase in the fish dorsal muscle. Moreover, FO and RO could improve firmness through increasing glycogen and glycogen synthase 1 levels when compared with LO (p < 0.05). Therefore, these results could provide dietary lipid source references during the feeding process of adult largemouth bass.
Collapse
Affiliation(s)
- Rui Song
- National-Local Joint Engineering Laboratory of Aquatic Animal Genetic Breeding and Nutrition (Zhejiang), Huzhou University, 759 East 2nd Road, Huzhou 313000, China
| | - Xinfeng Yao
- National-Local Joint Engineering Laboratory of Aquatic Animal Genetic Breeding and Nutrition (Zhejiang), Huzhou University, 759 East 2nd Road, Huzhou 313000, China
| | - Futao Jing
- Shandong Fisheries Development and Resources Conservation Center, 162 Jiefang Road, Jinan 250013, China
| | - Wenxue Yang
- National-Local Joint Engineering Laboratory of Aquatic Animal Genetic Breeding and Nutrition (Zhejiang), Huzhou University, 759 East 2nd Road, Huzhou 313000, China
| | - Jiaojiao Wu
- National-Local Joint Engineering Laboratory of Aquatic Animal Genetic Breeding and Nutrition (Zhejiang), Huzhou University, 759 East 2nd Road, Huzhou 313000, China
| | - Hao Zhang
- National-Local Joint Engineering Laboratory of Aquatic Animal Genetic Breeding and Nutrition (Zhejiang), Huzhou University, 759 East 2nd Road, Huzhou 313000, China
| | - Penghui Zhang
- National-Local Joint Engineering Laboratory of Aquatic Animal Genetic Breeding and Nutrition (Zhejiang), Huzhou University, 759 East 2nd Road, Huzhou 313000, China
| | - Yuanyuan Xie
- National-Local Joint Engineering Laboratory of Aquatic Animal Genetic Breeding and Nutrition (Zhejiang), Huzhou University, 759 East 2nd Road, Huzhou 313000, China
| | - Xuewen Pan
- National-Local Joint Engineering Laboratory of Aquatic Animal Genetic Breeding and Nutrition (Zhejiang), Huzhou University, 759 East 2nd Road, Huzhou 313000, China
| | - Long Zhao
- National-Local Joint Engineering Laboratory of Aquatic Animal Genetic Breeding and Nutrition (Zhejiang), Huzhou University, 759 East 2nd Road, Huzhou 313000, China
| | - Chenglong Wu
- National-Local Joint Engineering Laboratory of Aquatic Animal Genetic Breeding and Nutrition (Zhejiang), Huzhou University, 759 East 2nd Road, Huzhou 313000, China
| |
Collapse
|
5
|
Podduturi R, da Silva David G, da Silva RJ, Hyldig G, Jørgensen NOG, Agerlin Petersen M. Characterization and finding the origin of off-flavor compounds in Nile tilapia cultured in net cages in hydroelectric reservoirs, São Paulo State, Brazil. Food Res Int 2023; 173:113375. [PMID: 37803713 DOI: 10.1016/j.foodres.2023.113375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 08/06/2023] [Accepted: 08/10/2023] [Indexed: 10/08/2023]
Abstract
An increasing demand for fish products has led to an intensive aquaculture production in Brazil, and cultivation of fish constituted 860 × 103 tons in 2022, contributing to the 87% of total fish consumption. Nile tilapia constitutes almost half of the aquaculture production, and most tilapia farms use floating net cages. One of the major constraints of intensive fish production is production of off-flavors. Release of nutrients by the fish leads to deterioration of the water quality and stimulates growth of microorganisms, also including off-flavor producing species. The objective of this study was to determine levels of taste and odor compounds (geosmin, 2-MIB and a selection of volatile compounds) and their impact on the flavor quality of Nile tilapia produced in net cages in reservoirs in São Paulo State, Brazil. GC-MS analysis of fish and water from six different farms showed concentrations of geosmin in the water from 1 to 8 ng/L, while geosmin in fish flesh ranged from 40 to 750 ng/kg. The level of 2-MIB in water was 2 to 25 ng/L, and 0 to 800 ng/kg fish. The GC-MS analysis also revealed presence of more than 100 volatile organic compounds in the fish flesh, consisting of aldehydes, alcohols, benzene derivatives, hydrocarbons, ketones and few other compounds. Geosmin and 2-MIB related flavor notes were detected in all fish by a sensory panel, and a high correlation between the chemical and sensory analyses was found. The potential impact of the volatile organic compounds on the fish flavor is discussed. Analysis of the water quality in the reservoirs indicated that levels of geosmin and 2-MIB levels were highly influenced by the nutrient levels in the water.
Collapse
Affiliation(s)
- Raju Podduturi
- Microbial Ecology and Biotechnology, Department of Plant and Environmental Sciences, University of Copenhagen, Thorvaldsensvej 40, 1871 Frederiksberg, Denmark; Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark.
| | - Gianmarco da Silva David
- São Paulo State Fisheries Institute, Av. Conselheiro Rodrigues Alves, 1252 - Vila Mariana, São Paulo - SP 04014-900, Brazil.
| | - Reinaldo J da Silva
- Universidade Estadual Paulista Júlio de Mesquita Filho, Instituto de Biociências, Departamento de Parasitologia, Botucatu, São Paulo State, Brazil.
| | - Grethe Hyldig
- National Food Institute, Technical University of Denmark, Kemitorvet 204, 2800 Kgs. Lyngby, Denmark.
| | - Niels O G Jørgensen
- Microbial Ecology and Biotechnology, Department of Plant and Environmental Sciences, University of Copenhagen, Thorvaldsensvej 40, 1871 Frederiksberg, Denmark.
| | - Mikael Agerlin Petersen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark.
| |
Collapse
|
6
|
Zhou J, He C, Qin M, Luo Q, Jiang X, Zhu J, Qiu L, Yu Z, Zhang D, Chen Y, Ni D. Characterizing and Decoding the Effects of Different Fermentation Levels on Key Aroma Substances of Congou Black Tea by Sensomics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:14706-14719. [PMID: 37752697 DOI: 10.1021/acs.jafc.3c02813] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/28/2023]
Abstract
Fermentation is the key technology for black tea aroma formation. The key aroma substances of black tea at different fermentation stages (unfermented (WDY), underfermented (F1H), fully fermented (F4H), and overfermented (F8H)) were characterized by the methodology of Sensomics. Aroma extract dilution analysis was performed on volatile fractions extracted by using solvent-assisted flavor evaporation and solid-phase microextraction, yielding 93 odor-active areas. Internal standard method plus stable isotope dilution analysis was used for quantitative analysis. The omission experiment identified 23 aroma substances. Further reduction and addition experiments revealed phenylacetaldehyde, (E,E)-2,4-heptadienal, geraniol, linalool, β-damascenone, 2-methylbutyraldehyde, dimethyl sulfide, and isovaleraldehyde with odor activity values (OAV) > 100 as the characteristic aroma components of F4H and also as the main contributors to aroma differences between different fermentation degrees. The green odor of (E,E)-2,4-heptadienal was highlighted in WDY and F1H relative to that in F4H due to the lower contribution of phenylacetaldehyde and β-damascenone in the former two samples. Additionally, excessive OAV increase of fatty aldehydes in F8H masked its similar floral and fruity aroma.
Collapse
Affiliation(s)
- Jingtao Zhou
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Chang He
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Muxue Qin
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Qianqian Luo
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Xinfeng Jiang
- Jiangxi Sericulture and Tea Research Institute, Nanchang, Jiangxi 330202, China
| | - Junyu Zhu
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Li Qiu
- Lichuan Xingdoushan Black Tea Co., Ltd, Lichuan, Hubei 445000, China
| | - Zhi Yu
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - De Zhang
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Yuqiong Chen
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Dejiang Ni
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| |
Collapse
|
7
|
Cao S, Guan L, Li C, Sun G, Tian H, Sun R, Tu J, Meng Y, Ma R. Effects of Dietary Protein and Lipid Levels on Growth, Metabolism, Antioxidative Capacity, and Fillet Quality of Adult Triploid Rainbow Trout Farmed in Net Cage. AQUACULTURE NUTRITION 2023; 2023:4733343. [PMID: 37288329 PMCID: PMC10243945 DOI: 10.1155/2023/4733343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 05/16/2023] [Accepted: 05/17/2023] [Indexed: 06/09/2023]
Abstract
The research is aimed at investigating the effects of dietary protein and lipid levels on adult triploid rainbow trout growth performance, feed utilization, digestive and metabolic enzyme activities, antioxidative capacity, and fillet quality. Nine diets containing three dietary protein levels (DP) (300, 350, and 400 g kg-1) and three dietary lipid levels (DL) (200, 250, and 300 g kg-1) were prepared using a 3 × 3 factorial design. In freshwater cages, 13,500 adult female triploid rainbow trout (3.2 ± 0.1 kg) were cultured for 77 days. Triplicate cages (500 fish per cage) were used as repetitions of each experimental diet. The findings revealed that as DP increased to 400 g kg-1 and DL raised to 300 g kg-1, the weight gain ratio (WGR) elevated significantly (P < 0.05). However, when DP ≥ 350 g kg-1, WGR was similar in the DL250 and DL300 groups. As DP raised to 350 g kg-1, the feed conversion ratio (FCR) notably decreased (P < 0.05). In the DP350DL300 group, lipids had a protein-sparing impact. High DP diet (400 g kg-1) generally improved fish health status by increasing antioxidant capacity in the liver and intestine. A high DL diet (300 g kg-1) showed no harmful effect on hepatic health based on plasma levels of alanine aminotransferase (ALT) and aspartate aminotransferase (AST) and antioxidant capacity in the liver. For fillet quality, a high DP diet could increase fillet yield, improve fillet hardness, springiness, and water-holding capacity values, and inhibit the production of off-flavors caused by n-6 fatty acids. A high DL diet could increase odor intensity, and EPA, DHA, and n-3 fatty acid concentrations decrease the thrombogenicity index value. The maximum fillet redness value was discovered in the DP400DL300 group. Overall, for adult triploid rainbow trout (≥3 kg), the minimum recommended DP and DL according to growth performance were 400 and 250 g kg-1, respectively; DP and DL based on feed utilization were 350 and 200 g kg-1, respectively; DP and DL based on fillet quality were 400 and 300 g kg-1, respectively.
Collapse
Affiliation(s)
- Songjing Cao
- State Key Laboratory of Plateau Ecology and Agriculture, College of Ecological Environmental Engineering, Qinghai University, Xining 810016, China
| | - Lingling Guan
- State Key Laboratory of Plateau Ecology and Agriculture, College of Ecological Environmental Engineering, Qinghai University, Xining 810016, China
| | - Changzhong Li
- State Key Laboratory of Plateau Ecology and Agriculture, College of Ecological Environmental Engineering, Qinghai University, Xining 810016, China
| | - Guoliang Sun
- State Key Laboratory of Plateau Ecology and Agriculture, College of Ecological Environmental Engineering, Qinghai University, Xining 810016, China
| | - Haining Tian
- State Key Laboratory of Plateau Ecology and Agriculture, College of Ecological Environmental Engineering, Qinghai University, Xining 810016, China
| | - Ruijian Sun
- Tongwei Agricultural Development Co., LTD., Chengdu 610000, China
| | - Jun Tu
- Tongwei Agricultural Development Co., LTD., Chengdu 610000, China
| | - Yuqiong Meng
- State Key Laboratory of Plateau Ecology and Agriculture, College of Ecological Environmental Engineering, Qinghai University, Xining 810016, China
| | - Rui Ma
- State Key Laboratory of Plateau Ecology and Agriculture, College of Ecological Environmental Engineering, Qinghai University, Xining 810016, China
| |
Collapse
|
8
|
Cengiz N, Guclu G, Kelebek H, Selli S. GC-MS-Olfactometric characterization of key odorants in rainbow trout by the application of aroma extract dilution analysis: Understanding locational and seasonal effects. Food Chem 2023; 407:135137. [PMID: 36508872 DOI: 10.1016/j.foodchem.2022.135137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 11/17/2022] [Accepted: 11/29/2022] [Indexed: 12/12/2022]
Abstract
The effect of seasonal and regional differences of rainbow trout on its aroma and aroma-active profile was investigated. Solvent-assisted flavor evaporation (SAFE) procedure was employed for the aroma extraction while Gas Chromatography-Mass Spectrometry-Olfactometry (GC-MS-O) and aroma extract dilution analysis (AEDA) were utilized to assess the aroma-active substances. The olfactometric analysis indicated seasonal and regional differences in the aroma-active compounds contributing to the characteristic odours of the trout samples and the compounds were more intense in autumn and winter. The strongest aroma-actives were hexanal (green), acetoin (buttery, green), limonene (citrus), 2-hexanol (green, pungent) and 1-octen-3-ol (oily, mushroom). The findings of this study can provide useful information for the selection of rainbow trout based on the seasons and locations in terms of marketing and consumer preference.
Collapse
Affiliation(s)
- Nurten Cengiz
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana, Turkey
| | - Gamze Guclu
- Department of Food Engineering, Faculty of Engineering, Cukurova University, 01130 Adana, Turkey
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana, Turkey
| | - Serkan Selli
- Department of Food Engineering, Faculty of Engineering, Cukurova University, 01130 Adana, Turkey.
| |
Collapse
|
9
|
Li L, Zhang F, Meng X, Cui X, Ma Q, Wei Y, Liang M, Xu H. Recovery of Fatty Acid and Volatile Flavor Compound Composition in Farmed Tiger Puffer ( Takifugu rubripes) with a Fish Oil-Finishing Strategy. Mar Drugs 2023; 21:122. [PMID: 36827163 PMCID: PMC9959805 DOI: 10.3390/md21020122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 02/08/2023] [Accepted: 02/10/2023] [Indexed: 02/16/2023] Open
Abstract
Booming fish farming results in a relative shortage of fish oil (FO) supply, meaning that alternative oils are increasingly used in fish feeds, which leads to reduction of long-chain polyunsaturated fatty acids (LC-PUFAs) and other relevant changes in fish products. This study investigated the efficacy of an FO-finishing strategy in recovering the muscle quality of farmed tiger puffer. An eight-week feeding trial (growing-out period) was conducted with five experimental diets, in which graded levels (0 (control), 25, 50, 75, and 100%) of added FO were replaced by poultry oil (PO). Following the growing-out period was a four-week FO-finishing period, during which fish in all groups were fed the control diet. Dietary PO significantly decreased the muscle LC-PUFA content, whereas in general, the FO-finishing strategy recovered it to a level comparable with that of the group fed FO continuously. The recovery efficiency of EPA was higher than that of DHA. Dietary PO also led to changes of volatile flavor compounds in the muscle, such as butanol, pentenal, and hexenal, whereas the FO-finishing strategy mitigated the changes. In conclusion, the FO-finishing strategy is promising in recovering the LC-PUFA and volatile-flavor-compound composition in farmed tiger puffer after the feeding of PO-based diets.
Collapse
Affiliation(s)
- Lin Li
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
- Laboratory for Marine Fisheries Science and Food Production Processes, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
- College of Fisheries and Life Sciences, Shanghai Ocean University, Shanghai 201306, China
| | - Feiran Zhang
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
- College of Fisheries and Life Sciences, Shanghai Ocean University, Shanghai 201306, China
| | - Xiaoxue Meng
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
- College of Fisheries and Life Sciences, Shanghai Ocean University, Shanghai 201306, China
| | - Xishuai Cui
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
| | - Qiang Ma
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
| | - Yuliang Wei
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
- Laboratory for Marine Fisheries Science and Food Production Processes, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
| | - Mengqing Liang
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
- Laboratory for Marine Fisheries Science and Food Production Processes, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
| | - Houguo Xu
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
- Laboratory for Marine Fisheries Science and Food Production Processes, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
| |
Collapse
|
10
|
Aberoumand A, Baesi F. Evaluation of fatty acid-related nutritional quality indices in processed and raw ( Lethrinus lentjan) fish fillets. Food Sci Nutr 2023; 11:963-971. [PMID: 36789051 PMCID: PMC9922119 DOI: 10.1002/fsn3.3131] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 10/11/2022] [Accepted: 10/25/2022] [Indexed: 11/11/2022] Open
Abstract
The Lethrinus lentjan fish is economically and nutritionally important in Iran. Therefore, knowledge of their chemical composition can help in the development of functional foods. In the present study, proximate and fatty acid compositions were determined in fresh and marinated Lethrinus lentjan fish. Fatty acids were identified by gas chromatography. The 24 pieces of fresh L. lentjan fish with an average weight of 470 ± 125 g were prepared. After removing wastes, the fish fillet was placed in a dish containing acetic acid, salt, garlic, and red pepper. The marinade product contained n-6PUFA (7.94%) and n-3PUFA (3.46%). The results showed that moisture content in the marinade sample decreased, while fat, protein, and ash contents increased and carbohydrate content was also decreased compared to the raw sample. The marinating process increased PUFA percentage (19.32%) and ratio of PUFA and SFA (0.61). The fresh and processed samples showed superior nutritional quality and the lowest h/H ratio, but AI and TI ratios were relatively favorable (p < .05). The thrombogenicity index (TI) (0.46) and atherogenicity index (AI) (3.56) were more than the recommended in terms of risk of coronary heart disease. It can be concluded that fresh and processed fish samples represent an excellent source of high-quality fat, demonstrating that this fish species' freshwater can be considered optimal for human consumption.
Collapse
Affiliation(s)
- Ali Aberoumand
- Department of Fisheries, Natural Resources FacultyBehbahan Khatam Alanbia University of TechnologyBehbahanIran
| | - Farideh Baesi
- Department of Fisheries, Natural Resources FacultyBehbahan Khatam Alanbia University of TechnologyBehbahanIran
| |
Collapse
|
11
|
Meng Y, Liu X, Guan L, Bao S, Zhuo L, Tian H, Li C, Ma R. Does Dietary Lipid Level Affect the Quality of Triploid Rainbow Trout and How Should It Be Assessed? Foods 2022; 12:15. [PMID: 36613231 PMCID: PMC9818296 DOI: 10.3390/foods12010015] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 12/15/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022] Open
Abstract
Organoleptic properties and nutritional value are the most important characteristics of fish fillet quality, which can be determined by a series of quality evaluation indexes and closely related to fish nutrition. Systematic organoleptic and nutritional quality evaluation indexes consisting of 139 indexes for physical properties and chemical compositions of triploid rainbow trout were established. Besides, effects of dietary lipid levels (6.6%, 14.8%, 22.8% and 29.4%) on the quality of triploid rainbow trout were analyzed in the study. The main results showed that, for fillet appearance quality, fish fed diets with lipid levels above 22.8% had higher fillet thickness and redness but lower gutted yield and fillet yield (p < 0.05). For fillet texture, fish fed the diet with a 6.6% lipid level had the highest fillet hardness (5.59 N) and lowest adhesiveness (1.98 mJ) (p < 0.05), which could be related to lipid, glycogen, water soluble protein and collagen contents of the fish fillet. For fillet odor, the odor intensity of “green, fatty and fishy” significantly increased with the increase of the dietary lipid level (from 1400 to 2773 ng/g muscle; p < 0.05), which was related to the degradation of n-6 and n-9 fatty acids. For fillet taste, a high lipid diet (≥22.8%) could increase the umami taste compounds contents (from 114 to 261 mg/100 g muscle) but decrease the bitterness and sourness taste compounds contents (from 127 to 106 mg/100 g muscle and from 1468 to 1075 mg/100 g muscle, respectively) (p < 0.05). For nutritional value, a high lipid diet could increase the lipid nutrition level (such as the content of long chain polyunsaturated fatty acids increased from 3.47 to 4.41 g/kg muscle) but decease tryptophan and selenium content (from 2.48 to 1.60 g/kg muscle and from 0.17 to 0.11 g/kg muscle, respectively). In total, a high lipid diet could improve the quality of triploid rainbow trout. The minimum dietary lipid level for triploid rainbow trout should be 22.8% to keep the better organoleptic and nutritional quality.
Collapse
Affiliation(s)
- Yuqiong Meng
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining 810016, China
- College of Ecological Environmental Engineering, Qinghai University, Xining 810016, China
| | - Xiaohong Liu
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining 810016, China
| | - Lingling Guan
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining 810016, China
| | - Shoumin Bao
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining 810016, China
| | - Linying Zhuo
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining 810016, China
| | - Haining Tian
- College of Ecological Environmental Engineering, Qinghai University, Xining 810016, China
| | - Changzhong Li
- College of Ecological Environmental Engineering, Qinghai University, Xining 810016, China
| | - Rui Ma
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining 810016, China
| |
Collapse
|
12
|
Sun L, Lv J, Liu Y, Zang M, Li P, Wang D, Zhu Y, Xu W. Effects of combined carnosine and ultra-high pressure on the inhibition of fishy off-odor of snakehead fillets and the possible mechanism. Food Chem 2022; 395:133615. [DOI: 10.1016/j.foodchem.2022.133615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 06/23/2022] [Accepted: 06/29/2022] [Indexed: 11/04/2022]
|
13
|
Biochemical composition and quality of wild-caught adult mitten crabs from three river basins. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104574] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
14
|
The influence of chitosan-carboxymethyl celloluse composite and bi-layer film and coatings on flavor quality and volatile profile of Asian sea bass during storage at refrigerator. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01104-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
15
|
Dietary aflatoxin impairs flesh quality through reducing nutritional value and changing myofiber characteristics in yellow catfish (Pelteobagrus fulvidraco). Anim Feed Sci Technol 2021. [DOI: 10.1016/j.anifeedsci.2020.114764] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
16
|
Partial replacement of fish oil with vegetal oils in commercial diets: The effect on the quality of gilthead seabream (Sparus aurata). Anim Feed Sci Technol 2020. [DOI: 10.1016/j.anifeedsci.2020.114504] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
17
|
Nayak M, Giri SS, Pradhan A, Samanta M, Saha A. Effects of dietary α-linolenic acid/linoleic acid ratio on growth performance, tissue fatty acid profile, serum metabolites and Δ6 fad and elovl5 gene expression in silver barb (Puntius gonionotus). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1643-1652. [PMID: 31802501 DOI: 10.1002/jsfa.10177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/12/2019] [Revised: 11/26/2019] [Accepted: 11/28/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Silver barb (Puntius gonionotus) is a medium-sized carp that is promising for freshwater aquaculture in Asia. This study's aim was to investigate the ideal dietary α-linolenic acid (ALA): linoleic acid (LA) ratio for maximizing long-chain polyunsaturated fatty acid (LC-PUFA) synthesis and their deposition in the muscle of silver barb, as that of fish oil based control diet. RESULT Fish (with an initial body weight of 11.07 ± 0.12 g) were fed for 60 days with five experimental iso-proteinous, iso-lipidic, and iso-caloric diets, supplemented with linseed oil and peanut oil at varying levels to obtain ALA:LA ratios of 0.35, 0.51, 0.91, 2.04, 2.66. A control diet was prepared by supplementing fish oil. The dietary ALA:LA ratio did not influence the growth performance of fish. With increased dietary ALA:LA ratios, LA content decreased and ALA content increased in the muscle and liver of silver barb. The n-3 LC-PUFA level in muscle and liver was not influenced by feeding different ratios of ALA:LA, whereas n-6 LC-PUFA was decreased in the muscle and increased in the liver with increased dietary ALA:LA ratios. Increasing dietary ALA:LA ratio increased the Δ6fad and elovl5mRNA expression in the liver, muscle, brain, and intestinal tissues of silver barbs. CONCLUSION Silver barb possess the ability to elongate and desaturate ALA and LA to their end products EPA and DHA. The highest level expression of Δ6 fad and elovl5 mRNA at the dietary ALA:LA ratio of 2.66 suggests greater affinity of these enzymes towards ALA than LA in silver barb. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Madhusmita Nayak
- Nutrigenomics Laboratory, Fish Nutrition and Physiology Division, ICAR- Central Institute of Freshwater Aquaculture, Kausalyaganga, Bhubaneswar, India
| | - Shiba Shankar Giri
- Nutrigenomics Laboratory, Fish Nutrition and Physiology Division, ICAR- Central Institute of Freshwater Aquaculture, Kausalyaganga, Bhubaneswar, India
| | - Avinash Pradhan
- Nutrigenomics Laboratory, Fish Nutrition and Physiology Division, ICAR- Central Institute of Freshwater Aquaculture, Kausalyaganga, Bhubaneswar, India
| | - Mrinal Samanta
- Nutrigenomics Laboratory, Fish Nutrition and Physiology Division, ICAR- Central Institute of Freshwater Aquaculture, Kausalyaganga, Bhubaneswar, India
| | - Ashis Saha
- Nutrigenomics Laboratory, Fish Nutrition and Physiology Division, ICAR- Central Institute of Freshwater Aquaculture, Kausalyaganga, Bhubaneswar, India
| |
Collapse
|
18
|
Yuan Y, Wang X, Jin M, Jiao L, Sun P, Betancor MB, Tocher DR, Zhou Q. Modification of nutritional values and flavor qualities of muscle of swimming crab (Portunus trituberculatus): Application of a dietary lipid nutrition strategy. Food Chem 2019; 308:125607. [PMID: 31677599 DOI: 10.1016/j.foodchem.2019.125607] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Revised: 09/25/2019] [Accepted: 09/26/2019] [Indexed: 11/26/2022]
Abstract
Lipid sources as alternatives to fish oil could alter the nutritional value and flavor quality of crab meat affecting consumer preferences. Herein, an 8-week nutritional trial was designed to investigate the effects of dietary lipid sources including fish oil (FO), krill oil (KO), palm oil, rapeseed oil, soybean oil and linseed oil on profiles of amino acids, fatty acids and volatiles in muscle of swimming crab (Portunus trituberculatus). Volatiles of crab muscle were characterized by headspace solid-phase microextraction and gas chromatography-tandem mass spectrometry. Results revealed that crabs fed FO and KO had significantly higher levels of protein, indispensable amino acids, eicosapentaenoic acid and docosahexaenoic acid in muscle. Principal component analysis and hierarchical cluster analysis demonstrated that muscle volatiles of crabs fed different dietary oils exhibited significant variations. Dietary FO and KO significantly increased the relative levels of 3-methylbutanal, heptanal, benzaldehyde and nonanal in muscle, which may produce more pleasant flavors.
Collapse
Affiliation(s)
- Ye Yuan
- Laboratory of Fish and Shellfish Nutrition, School of Marine Sciences, Ningbo University, Ningbo 315211, China
| | - Xuexi Wang
- Laboratory of Fish and Shellfish Nutrition, School of Marine Sciences, Ningbo University, Ningbo 315211, China
| | - Min Jin
- Laboratory of Fish and Shellfish Nutrition, School of Marine Sciences, Ningbo University, Ningbo 315211, China.
| | - Lefei Jiao
- Laboratory of Fish and Shellfish Nutrition, School of Marine Sciences, Ningbo University, Ningbo 315211, China
| | - Peng Sun
- Laboratory of Fish and Shellfish Nutrition, School of Marine Sciences, Ningbo University, Ningbo 315211, China
| | - Mónica B Betancor
- Institute of Aquaculture, Faculty of Natural Sciences, University of Stirling, Stirling FK9 4LA, UK
| | - Douglas R Tocher
- Institute of Aquaculture, Faculty of Natural Sciences, University of Stirling, Stirling FK9 4LA, UK
| | - Qicun Zhou
- Laboratory of Fish and Shellfish Nutrition, School of Marine Sciences, Ningbo University, Ningbo 315211, China.
| |
Collapse
|
19
|
Wu N, Fu X, Zhuang K, Wu X, Wang X. Effects of dietary replacement of fish oil by vegetable oil on proximate composition and odor profile of hepatopancreas and gonad of Chinese mitten crab (Eriocheir sinensis). J Food Biochem 2018; 43:e12646. [PMID: 31608464 DOI: 10.1111/jfbc.12646] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2018] [Revised: 07/16/2018] [Accepted: 07/26/2018] [Indexed: 11/29/2022]
Abstract
Five different diets with different ratio of fish oil to vegetable oil were prepared. The biological index and proximate composition of Eriocheir sinensis fed with different diets were compared, and then sensory analysis, electronic nose (E-nose) and headspace-solid phase micro-extraction combined with gas chromatography-mass spectrometer (HS-SPME-GC-MS) analysis were applied to determine the odor profile of E. sinensis. The results showed that partial replacement (50%-75%) of fish oil by vegetable oil (FO/VO) was beneficial to the weight increment, nutrition accumulation, and odor-active compounds (OACs) formation of E. sinensis. A total of 7 and 11 OACs were detected in the hepatopancreas and gonad, respectively, these OACs contributed greatly to the overall odor profiles of E. sinensis when the dietary replacement levels were at 50% and 75%, respectively. The results could provide the guide for dietary fish oil replacement as well as improving the odor quality of E. sinensis. Practical application The objective of this research is to compare the effects of dietary replacement of fish oil by vegetable oil on proximate composition and odor profiles of E.sinensis. The results obtained from this study would not only chose an optimal dietary replacement level and serve as a useful database for the odor of female and crabs, but also provide some guide for the improvement of Chinese mitten crab aquaculture.
Collapse
Affiliation(s)
- Na Wu
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Xueyan Fu
- College of Food Science and Technology, Shanghai Ocean University, Nanhui New City, China
| | - Kejin Zhuang
- College of Food Science and Technology, Shanghai Ocean University, Nanhui New City, China
| | - Xugan Wu
- Key Laboratory of Freshwater Aquatic Genetic Resources, Ministry of Agriculture, Shanghai Ocean University, Shanghai, China
| | - Xichang Wang
- College of Food Science and Technology, Shanghai Ocean University, Nanhui New City, China
| |
Collapse
|
20
|
Mahmoud MAA, Tybussek T, Loos HM, Wagenstaller M, Buettner A. Odorants in Fish Feeds: A Potential Source of Malodors in Aquaculture. Front Chem 2018; 6:241. [PMID: 29988554 PMCID: PMC6027061 DOI: 10.3389/fchem.2018.00241] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2018] [Accepted: 06/06/2018] [Indexed: 11/25/2022] Open
Abstract
Although the microbiota is considered to be the primary source of off-flavors in farmed fish, there is a lack of information about the possible contribution of feeds to fish malodor. For this reason, the current study was designed to perform comprehensive sensory and chemo-analytical characterization of fish feed constituents that can impact the quality of farmed fish, and to determine whether feeds cause malodor accumulation in fish. To this aim, odorants in four commercial fish feeds were extracted using solvent assisted flavor evaporation (SAFE) and characterized by comparative aroma extract dilution analysis (cAEDA) and multi-dimensional gas chromatography-mass spectrometry/olfactometry (MD-GC-MS/O). The odorants in the fish feed samples were correlated with their respective sensory and fatty acid profiles. The cAEDA studies revealed the presence of 81 odorants of which 55 compounds were common to all the samples. Most of these odorants are identified here for the first time in fish feeds, and include skatole, indole, (E,Z,Z)-2,4,7-tridecatrienal, 4-ethyloctanoic acid, and cresols. Additionally, geosmin and 3-isopropyl-2-methoxypyrazine, known for their contribution to fish taint, and other cyanobacterial by-products, dimethyldisulfide and dimethyltrisulfide, were identified in feed samples. The results suggest that fish feed may contribute to fish malodor. Most of these off-flavors were linked to lipid source (fish oil or plant/lard alternatives), unsaturated fatty acids contents, and protein type (plant-based or fishmeal-based sources) in the feed.
Collapse
Affiliation(s)
- Mohamed A A Mahmoud
- Chair of Aroma and Smell Research, Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander-Universität Erlangen-Nürnberg, Erlangen, Germany.,Sensory Analytics Department, Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany.,Agricultural Biochemistry Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt
| | - Thorsten Tybussek
- Department of Retention of Food Quality, Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
| | - Helene M Loos
- Chair of Aroma and Smell Research, Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander-Universität Erlangen-Nürnberg, Erlangen, Germany.,Sensory Analytics Department, Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
| | - Maria Wagenstaller
- Sensory Analytics Department, Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
| | - Andrea Buettner
- Chair of Aroma and Smell Research, Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander-Universität Erlangen-Nürnberg, Erlangen, Germany.,Sensory Analytics Department, Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
| |
Collapse
|
21
|
Álvarez A, Fontanillas R, García-García B, Hernández MD. Impact of Dietary Oil Source on the Shelf-Life of Gilthead Seabream (Sparus aurata). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1484543] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Ana Álvarez
- IMIDA-Acuicultura, Consejería de Agua, Agricultura, Ganadería y Pesca de la Región de Murcia, Murcia, Spain
| | - Ramón Fontanillas
- Nutrition Department, Skretting Aquaculture Research Center, ARC, Stavanger, Norway
| | - Benjamín García-García
- IMIDA-Acuicultura, Consejería de Agua, Agricultura, Ganadería y Pesca de la Región de Murcia, Murcia, Spain
| | - Mª Dolores Hernández
- IMIDA-Acuicultura, Consejería de Agua, Agricultura, Ganadería y Pesca de la Región de Murcia, Murcia, Spain
| |
Collapse
|
22
|
Quality parameters of black carp (Mylopharyngodon piceus) raised in lotic and lentic freshwater systems. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.11.060] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
23
|
Impact of Diets Containing Plant Raw Materials as Fish Meal and Fish Oil Replacement on Rainbow Trout (Oncorhynchus mykiss), Gilthead Sea Bream (Sparus aurata), and Common Carp (Cyprinus carpio) Freshness. J FOOD QUALITY 2018. [DOI: 10.1155/2018/1717465] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The present study aimed to evaluate whether the total or high substitution of fish meal (FM) and fish oil (FO) by sustainable plant raw materials (plant meal and oils) in long-term feeding for rainbow trout, gilthead sea bream, and common carp can result in spoilage alterations during ice storage. These three species were fed throughout their whole rearing cycle with plant-based diets and compared to counterparts that received FM/FO-based diets or commercial-like diets. Sensory QIM schemes adopted for these species and ATP breakdown products (K-value and components) were used to evaluate the freshness. Sensory acceptability of 14, 15, and 12 days was found for rainbow trout, gilthead sea bream, and common carp, respectively. This corresponded to K-values of approximately 80%, 35%, and 65% for rainbow trout, gilthead sea bream, and common carp, respectively. No major effect of dietary history on postmortem shelf life was shown for gilthead sea bream and common carp; neither sensory-perceived nor chemical freshness showed diet-related differences. Rainbow trout fed with the plant-based diet exhibited slightly worse sensory freshness than fish fed with FM/FO-based diets, at the end of shelf life. These findings imply that FM and FO can be successfully substituted without major impacts on shelf life of fish.
Collapse
|
24
|
Nieva-Echevarría B, Goicoechea E, Manzanos MJ, Guillén MD. Effects of different cooking methods on the lipids and volatile components of farmed and wild European sea bass ( Dicentrarchus labrax ). Food Res Int 2018; 103:48-58. [DOI: 10.1016/j.foodres.2017.10.029] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2017] [Revised: 10/11/2017] [Accepted: 10/12/2017] [Indexed: 11/29/2022]
|
25
|
Gasco L, Gai F, Maricchiolo G, Genovese L, Ragonese S, Bottari T, Caruso G. Fishmeal Alternative Protein Sources for Aquaculture Feeds. SPRINGERBRIEFS IN MOLECULAR SCIENCE 2018. [DOI: 10.1007/978-3-319-77941-6_1] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
26
|
Grigorakis K, Alexi N, Vasilaki A, Giogios I, Fountoulaki E. Chemical quality and sensory profile of the Mediterranean farmed fish shi drum (Umbrina cirrosa) as affected by its dietary protein/fat levels. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.1080/1828051x.2016.1222890] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
27
|
Interactive effects of dietary protein level and oil source on proximate composition and fatty acid composition in common carp (Cyprinus carpio L.). J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2014.09.005] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
28
|
Kukačka V, Chaloupková L, Fialová M, Kopp R, Mareš J. The influence of linseed oil and fish oil diet supplements to the fatty acid spectrum of common carp (Cyprinus carpio L.) muscle. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2014. [DOI: 10.11118/actaun200957050183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
|
29
|
Tao NP, Wu R, Zhou PG, Gu SQ, Wu W. Characterization of odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) using gas chromatography-mass spectrometry-olfactometry. J Food Drug Anal 2014; 22:431-438. [PMID: 28911457 PMCID: PMC9355009 DOI: 10.1016/j.jfda.2014.02.005] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2013] [Revised: 02/08/2014] [Accepted: 02/10/2014] [Indexed: 11/15/2022] Open
Abstract
The volatile and odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) were analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). The volatile compounds were extracted by the simultaneous distillation-extraction (SDE) method, then separated and identified by GC-MS. Odor-active compounds in the SDE extract were characterized by GC-MS-O. A total of 68 volatile compounds were found, including 23 aldehydes, 10 alcohols, nine ketones, 17 N- or S-containing compounds and aromatics, three acids, three alkanes, and three esters. Of these, 31 odor-active compounds were detected and identified. Trimethylamine (fishy), octanal (grassy, leafy, green), (E)-2-octenal (roast, fatty), 1-octen-3-ol (fishy, fatty, mushroom, grassy), 2-ethyl-1-hexanethiol (cooked fish), (E,E)-2,4-octadienal (cooked meat, sweet), 2-acetylthiazole (meaty, roast, nutty, sulfur), 2-acetylpyrrole (nutty, walnut, bread) were identified as the key odorants in the cooked meat of farmed obscure puffer based on posterior intensity and time-intensity methods.
Collapse
Affiliation(s)
- Ning-Ping Tao
- College of Food Science and Technology, Shanghai Ocean University, Lingang New City, Shanghai 201306, China.
| | - Rong Wu
- College of Food Science and Technology, Shanghai Ocean University, Lingang New City, Shanghai 201306, China
| | - Pei-Gen Zhou
- College of Food Science and Technology, Shanghai Ocean University, Lingang New City, Shanghai 201306, China
| | - Sai-Qi Gu
- College of Food Science and Technology, Shanghai Ocean University, Lingang New City, Shanghai 201306, China
| | - Wei Wu
- College of Food Science and Technology, Shanghai Ocean University, Lingang New City, Shanghai 201306, China
| |
Collapse
|
30
|
Effect of two experimental diets (protein and lipid vegetable oil blends) on the volatile profile of Senegalese sole (Solea senegalensis Kaup, 1858) muscle. Food Chem 2013; 153:327-33. [PMID: 24491737 DOI: 10.1016/j.foodchem.2013.12.071] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2013] [Revised: 12/10/2013] [Accepted: 12/17/2013] [Indexed: 11/20/2022]
Abstract
The aim of this study was to determine differences among volatile compounds composition of Senegalese sole muscle fed with extruded diets containing different plant protein (PP) and vegetable oil (VO) sources. Two set of experiments were performed on growing sole. One growth trial used a control diet containing fish meal (FM) as the main protein source and different PP-based diets. Another growth trial compared a control diet containing fish oil (FO) as the main lipid source and different VO-based diets; after a period, all sole were fed with the FO diet. Results showed that the incorporation of PP sources up to 75% allowed the production of a similar content of major volatile compounds to the control diet. In VO-based diets, some significant differences were found in the levels of some volatile compounds in sole muscle; however, no significant differences were obtained through sensory evaluation.
Collapse
|
31
|
Shao L, Wang C, He J, Wu X, Cheng Y. Meat Quality of Chinese Mitten Crabs Fattened with Natural and Formulated Diets. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2013. [DOI: 10.1080/10498850.2012.694583] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
32
|
Giogios I, Grigorakis K, Kalogeropoulos N. Organoleptic and chemical quality of farmed meagre (Argyrosomus regius) as affected by size. Food Chem 2013; 141:3153-9. [DOI: 10.1016/j.foodchem.2013.05.154] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2013] [Revised: 05/15/2013] [Accepted: 05/31/2013] [Indexed: 10/26/2022]
|
33
|
Turchini G, Moretti V, Hermon K, Caprino F, Busetto M, Bellagamba F, Rankin T, Keast R, Francis D. Monola oil versus canola oil as a fish oil replacer in rainbow trout feeds: Effects on growth, fatty acid metabolism and final eating quality. Food Chem 2013; 141:1335-44. [DOI: 10.1016/j.foodchem.2013.03.069] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2013] [Revised: 03/04/2013] [Accepted: 03/07/2013] [Indexed: 11/16/2022]
|
34
|
Zanqui AB, Maruyama SA, Barilli DJ, Ribeiro SAO, Gomes STM, Visentainer JV, Souza NED, Boscolo WR, Matsushita M. Incorporation of conjugated linoleic and alpha linolenic fatty acids into Pimedolus maculatus fillets. FOOD SCIENCE AND TECHNOLOGY 2013. [DOI: 10.1590/s0101-20612013005000066] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
35
|
Effect of storage time and heat processing on the volatile profile of Senegalese sole (Solea senegalensis Kaup, 1858) muscle. Food Chem 2013; 138:2365-73. [DOI: 10.1016/j.foodchem.2012.11.135] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2012] [Revised: 11/06/2012] [Accepted: 11/28/2012] [Indexed: 11/20/2022]
|
36
|
Shao L, Wang C, He J, Wu X, Cheng Y. Hepatopancreas and Gonad Quality of Chinese Mitten Crabs Fattened with Natural and Formulated Diets. J FOOD QUALITY 2013. [DOI: 10.1111/jfq.12030] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
- Luchang Shao
- Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources; Shanghai Ocean University; No 999 Huchenghuan Road, Lingang New District Shanghai 201306 China
| | - Chun Wang
- Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources; Shanghai Ocean University; No 999 Huchenghuan Road, Lingang New District Shanghai 201306 China
| | - Jie He
- Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources; Shanghai Ocean University; No 999 Huchenghuan Road, Lingang New District Shanghai 201306 China
| | - Xugan Wu
- Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources; Shanghai Ocean University; No 999 Huchenghuan Road, Lingang New District Shanghai 201306 China
| | - Yongxu Cheng
- Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources; Shanghai Ocean University; No 999 Huchenghuan Road, Lingang New District Shanghai 201306 China
| |
Collapse
|
37
|
Silva J, Valente L, Castro-Cunha M, Bacelar M, Guedes de Pinho P. Impact of dietary plant protein levels on the volatile composition of Senegalese sole (Solea senegalensis Kaup, 1858) muscle. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.09.035] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
38
|
Özyurt G, Kafkas E, Etyemez M. Effect of the type of frying oil on volatile compounds of goatfish (Upeneus pori) during cold storage. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02789.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
39
|
Gómez-Estaca J, Gómez-Guillén M, Montero P, Sopelana P, Guillén M. Oxidative stability, volatile components and polycyclic aromatic hydrocarbons of cold-smoked sardine (Sardina pilchardus) and dolphinfish (Coryphaena hippurus). Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.02.006] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
40
|
Simmons CA, Turk P, Beamer S, Jaczynski J, Semmens K, Matak KE. The effect of a flaxseed oil-enhanced diet on the product quality of farmed brook trout (Salvelinus fontinalis) fillets. J Food Sci 2011; 76:S192-7. [PMID: 21535859 DOI: 10.1111/j.1750-3841.2011.02070.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
The effects of dietary modification with flaxseed oil-enhanced (Flax) feed on the product quality of brook trout fillets were examined. Trout were fed a commercial feed supplemented with fish oil (CD) or flaxseed oil (Flax) for 165 d before harvesting. Proximate composition and fatty acid profile were determined on fillets. Quality parameters of the raw fillets were examined over the storage period by measuring color (L*, a*, b*), muscle pH, and thiobarbituric acid reactive substances test. Evaluations on the cooked fillets included sensory evaluation with triangle tests and a paired preference test. There were no differences in proximate composition between the groups; however, the total omega-3 fatty acids were greater in Flax fillets (P<0.05). Diet and day were shown to interact in their effect on whiteness, pH, and lipid oxidation (P<0.05); however, linear regression did not determine that malondialdehyde concentration was associated with time in either diet type implying that lipid oxidation in the vacuum-packed fish was controlled at storage temperatures (4°C). Sensory panelists were able to choose the odd sample in a replicated triangle test analyzed using the β-binomial model, and there was preference for Flax fillets (P<0.05). Results indicate that a Flax-enhanced diet would have favorable effects on product quality of farmed brook trout.
Collapse
Affiliation(s)
- Courtney A Simmons
- West Virginia University, Animal and Nutritional Sciences, PO Box 6108, Morgantown, WV 26505, USA
| | | | | | | | | | | |
Collapse
|
41
|
Varlet V, Fernandez X. Review. Sulfur-containing volatile compounds in seafood: occurrence, odorant properties and mechanisms of formation. FOOD SCI TECHNOL INT 2010; 16:463-503. [PMID: 21339165 DOI: 10.1177/1082013210379688] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
An inventory of the most part of sulfur-containing volatile compounds (SCVCs) present in seafood was carried out. These molecules constitute key compounds to understand and improve seafood quality. According to their nature, concentration and environmental parameters (temperature), they can move the overall seafood odor from desirable to rotten. Sulfury odors can also indicate problems in sanitary quality. Thus, it is essential to monitor the generation of these compounds to better control the organoleptic and sanitary quality of seafood. SCVC were divided in two categories: aliphatic compounds and cyclic compounds. Among cyclic SCVC, several families of compounds can be distinguished as thiophenes, thiazoles and their respective derivatives. The main pathways of formation of SCVC in seafood are investigated in order to better understand their presence in seafood aroma. Microbial mediated enzymatic reactions are mainly implied in the generation of aliphatic SCVC whereas Maillard reactions are involved in the generation of cyclic SCVC. A small part of SCVC could also derive from the environment by direct bioaccumulation of S-containing molecules or precursors. Then, the occurrence of SCVC in seafood is discussed according to the extraction methods, analysis methods - sometimes olfactometric methods and the species - the state and the average biochemical composition of the seafood matrix in which they were recovered. Finally, among the identified SCVC, the odorant properties of odor-active volatile compounds were investigated. Aromatic notes and odorant thresholds for odorant SCVC of seafood aroma are listed. Both pathways of formation and lists of SCVC linked to their odorant properties constitute important indicators to optimise seafood quality from an organoleptic and sanitary point of view.
Collapse
Affiliation(s)
- V Varlet
- Université de Nice-Sophia Antipolis, Laboratoire de Chimie des Molécules Bioactives et des Arômes, UMR 6001 CNRS-UNSA, Faculté des Sciences 28, avenue Valrose 06108 NICE Cedex 2, France.
| | | |
Collapse
|
42
|
Özogul Y, Kuley E, Özogul F. Quality Changes of Marinated Tench (Tinca tinca) during Refrigerated Storage. FOOD SCI TECHNOL INT 2010. [DOI: 10.1177/1082013209350541] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The quality control of marinated tench with sauce stored at 4 °C was investigated in terms of sensory, chemical (total volatile basic nitrogen (TVB-N), trimethylamine (TMA), thiobarbituric values (TBA), peroxide value, free fatty acids, biogenic amines, fatty acids, and pH and microbiological parameters (total aerobic count, coliform, Escherichia coli, and Salmonella) during 6 months of storage. The use of alcohol vinegar and salt in marinated tench caused the TVB-N, TMA to decrease. The maximum TVB-N and TMA values were found to be 12.77 mg/100 g and 4.68 mg/100 g after 150 days and 180 days storage period, respectively. Oxidative rancidity in marinated tench was found to be low (2.81 mg MA/kg) and rancid flavor was not detected even after a storage period of 180 days. As storage time progressed, putrescine, cadaverine, and serotonine became the dominant amines. Salmonella, coliform, E. coli, and Staphylococcus aureus were not detected during the storage period of 6 months. Total bacteria count increased to 4.3 log CFU/g at the end of the storage period. Data obtained from this study showed that marinated tench can be stored for more than 6 months.
Collapse
Affiliation(s)
- Y. Özogul
- Department of Fish Processing Technology, University of Cukurova, Faculty of Fisheries Balcali, Adana, Turkey,
| | - E. Kuley
- Department of Fish Processing Technology, University of Cukurova, Faculty of Fisheries Balcali, Adana, Turkey
| | - F. Özogul
- Department of Fish Processing Technology, University of Cukurova, Faculty of Fisheries Balcali, Adana, Turkey
| |
Collapse
|
43
|
Selli S, Prost C, Serot T. Odour-active and off-odour components in rainbow trout (Oncorhynchus mykiss) extracts obtained by microwave assisted distillation–solvent extraction. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.09.038] [Citation(s) in RCA: 68] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
44
|
Palmeri G, Turchini GM, Keast R, Marriott PJ, Morrison P, De Silva SS. Effects of starvation and water quality on the purging process of farmed Murray cod (Maccullochella peelii peelii). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:9037-9045. [PMID: 18783236 DOI: 10.1021/jf801286n] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The aim of this study was to determine the effects of starvation and water quality during the purging process on the biometric parameters, fatty acids, and flavor volatiles of Murray cod farmed in a recirculation system. Market size Murray cod, at the end of the grow-out stage, were divided into eight treatments. The treatments were either fed/starved (F or S) and kept in clean water (CW: CWF2, CWS2, CWF4, and CWS4) or fed/starved and kept in recycled water (RW: RWF2, RWS2, RWF4, and RWS4) for either 2 or 4 weeks. Fish were sampled at 0, 2, and 4 week intervals. Food deprivation was responsible for a significant (P < 0.05) weight loss compared to that of fed treatments. The same was observed for the condition factor (K), hepatosomatic index (HSI), and dress-out percentage (DP). No significant changes were, however, observed in the visceral fat index (VFI). Saturated fatty acids (SFA) were highest in RWF4 and lowest in CWS4 (P < 0.05), while monounsaturated fatty acids (MUFA) were lowest in CWF4 (P < 0.05). Starvation did not affect the flavor volatile compounds, which were mainly affected by changes in water quality. Specifically, total aldehyde (% w/w) content was significantly (P < 0.05) affected by water quality, but the time of purging was not responsible for any noteworthy differences. This study was able to separate the effects of starvation and water quality, in the purging process, on the final eating quality of farmed market size Murray cod. It is concluded that because of the inevitable weight loss during starvation, Murray cod should be fed during the purging stage but kept in clean water and deprived of food only for the time necessary to empty the gastro-intestinal tract.
Collapse
Affiliation(s)
- Giorgio Palmeri
- School of Life and Environmental Sciences, Deakin University, P.O. Box 423, Warrnambool, Victoria 3280, Australia
| | | | | | | | | | | |
Collapse
|
45
|
Biometric, nutritional and sensory changes in intensively farmed Murray cod (Maccullochella peelii peelii, Mitchell) following different purging times. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.09.079] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|