Vol 14 No 3 July 2015
Effects of stock density on texture-colour quality and chemical composition of rainbow trout (Oncorhynchus mykiss)
Description:1-Istanbul University, Faculty of Fisheries, Department of Aquaculture, Ordu cad. No: 200 34134 Laleli/ Istanbul- Turkey. 2-Istanbul University, Faculty of Fisheries, Department of Seafood Processing and Quality Control, Ordu Caddesi No:200, 34134 Laleli/Istanbul-Turkey, E-mail: nurerkan@istanbul.edu.tr 3-Tubitak Marmara Research Center, Food Institute, Gebze/ Kocaeli- Turkey *Corresponding author's email: ferfez@istanbul.edu.tr
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Abstract
This study describes the effects of different stocking densities on texture/colour characteristics, protein content/amino acid and lipid content/fatty acid composition of rainbow trout fillet. Stocking density was selected 5 (Group A), 15 (Group B), 25 (Group C) kg fish m−3. Tukey’s Multiple Comparison Test showed insignificant differences between measured size/weight measurement and condition factors. No significant differences were found between A and C groups for colour analysis (L* and a* value) and texture profile analysis (hardness, adhesiveness, cohesiveness and gumminess values) of rainbow trout fillets. The proximate composition analysis showed rainbow trout fillets from the A and C groups to exhibit higher values of moisture than the B group. Fish from the A and B groups had a lower of ash and protein in comparison to C group samples. The highest fat values of rainbow trout were measured in B group samples. The content essential amino acid and non-essential amino acid was lower in A and B groups than in C groups. Fish from the C group had higher content of polyunsaturated fatty acids, especially n-3, docosahexanoic acid (DHA) and eicosapentaenoic acid (EPA) in comparison to A and C group. As a result, 25 kg fish m−3 is recommended stock density in terms of product texture/color and composition quality.

Keywords:Rainbow trout,Oncorhynchus mykiss, Stock density, Texture-Colour quality,
Chemical composition
Author:Çagiltay F.1*; Erkan N.2; Ulusoy Ş.2; Selcuk A.3;ÖzdenÖ.2
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