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Effects of stock density on texture-colour quality and chemical composition of rainbow trout (Oncorhynchus mykiss)
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F Çagiltay *   , N Erkan , Ş Ulusoy , A Selcuk , Ö Özden |
| , ferfez@istanbul.edu.tr |
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Abstract: (6875 Views) |
| 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. |
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| Keywords: Rainbow trout, Oncorhynchus mykiss, Stock density, Texture-Colour quality, Chemical composition |
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Full-Text [PDF 582 kb]
(2899 Downloads)
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Type of Study: Orginal research papers |
Subject:
aquaculture
Received: 2013/01/15 | Accepted: 2015/06/16 | Published: 2015/08/22
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