Volume 6, Issue 1 (March 2019)                   J. Food Qual. Hazards Control 2019, 6(1): 37-40 | Back to browse issues page


XML Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Zhelyazkov G, Stratev D. Meat Quality of Rainbow Trout (Oncorhynchus mykiss) and Brown Trout (Salmo trutta fario) Farmed in Bulgaria. J. Food Qual. Hazards Control. 2019; 6 (1) :37-40
URL: http://jfqhc.ssu.ac.ir/article-1-517-en.html
Department of Food Hygiene and Control, Veterinary Legislation and Management, Faculty of Veterinary Medicine, Trakia University, 6000 Stara Zagora, Bulgaria , deyan.stratev@trakia-uni.bg
Abstract:   (410 Views)
Background: Fish meat is outlined with high nutritional value having essential amino acids, unsaturated fatty acids, mineral and vitamins. In this short report, we compared the meat quality of rainbow trout (Oncorhynchus mykiss) and brown trout (Salmo trutta fario) farmed in Bulgaria.
Methods: Ten fishes from each species were purchased from a fish farm and their morphological parameters were determined. The technological properties of meat were analyzed such as water holding capacity and cooking loss as well as chemical composition such as water content, protein, fat, dry matter, and ash. Results were processed by STATISTICA 6.0 software.
Results: Higher values were significantly determined in brown trout for standard body length (p<0.05), body height (p<0.001), and body width (p<0.01); while differences in total body length were not relevant (p>0.05). Water holding capacity of rainbow trout meat (9.49±3.86%) was considerably better (p<0.001) than that of brown trout meat (15.85±1.11%). Cooking loss in rainbow trout (31.78±6.17%) was lower (p<0.001) than that of brown trout meat (44.48±4.20%). Protein, fat, and dry matter contents were higher in brown trout (p<0.001). No statistically significant differences were found out with respect to ash content (p>0.05).
Conclusion: Meat of rainbow trout cultivated in Bulgarian farm exhibited better technological properties than that of cultivated brown trout; however, nutritional value of brown trout meat was superior.

DOI: 10.18502/jfqhc.6.1.457
Full-Text [PDF 473 kb]   (131 Downloads)    
Type of Study: Short communication | Subject: Special
Received: 18/12/15 | Accepted: 19/02/03 | Published: 19/03/08

References
1. Alasalvar C., Miyashita K., Shahidi F., Wanasundara U. (2011). Handbook of seafood quality, safety and health applications. John Wiley and Sons, UK.
2. Association of Official Analytical Chemists (AOAC). (1995). Official methods of analysis. Association of Official Analytical Chemists. method 950.46. 16th edition. Washington D.C.
3. Association of Official Analytical Chemists (AOAC). (2005). Official methods of analysis. Association of Official Analytical Chemists. 18th edition. method 983.18. Washington DC.
4. Balev D.K., Vlahova-Vangelova D.B., Dragoeva P.S., Nikolova L.N., Dragoev S.G. (2017). A comparative study on the quality of scaly and mirror carp (Cyprinus carpio L.) cultivated in conventional and organic systems. Turkish Journal of Fisheries and Aquatic Sciences. 17: 395-403. [DOI: 10.4194/ 1303-2712-v17_2_19]https://doi.org/10.4194/1303-2712-v17_5_12 [DOI:10.4194/1303-2712-v17_2_19]
5. Bastias J.M., Balladares P., Acu-a S., Quevedo R., Mu-oz O. (2017). Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets. PLOS One. 12: e0180993. [DOI: 10.1371/journal.pone.0180993] [DOI:10.1371/journal.pone.0180993]
6. Bermejo-Poza R., De la Fuente J., Pérez C., Lauzurica S., González E., Diaz M.T., Villarroel M. (2015). The effect of intermittent feeding on the pre-slaughter fasting response in rainbow trout. Aquaculture. 443: 24-30. [DOI: 10.1016/j.aquaculture.2015. 03.007] [DOI:10.1016/j.aquaculture.2015.03.007]
7. Bosworth B.G., Wolters W.R., Silva J.L., Chamul R.S., Park S. (2004). Comparison of production, meat yield, and meat quality traits of NWAC103 line channel catfish, Norris line channel catfish, and female channel catfish×male blue catfish F1 hybrids. North American Journal of Aquaculture. 66: 177-183. [DOI: 10.1577/A03-032.1] [DOI:10.1577/A03-032.1]
8. Coşkun O.F., Aydın D., Duman F. (2016). Comparison of some blood parameters of rainbow trout (Oncorhynchus mykiss) living in running and still water. Iranian Journal of Fisheries Sciences. 15: 497-507.
9. Demchenko V.O., Tkachenko M.Y. (2017). Biological characteristics of the round goby, Neogobius melanostomus (Pallas, 1814), from different water bodies. Archives of Polish Fisheries. 25: 51-61. [DOI: 10.1515/aopf-2017-0006] [DOI:10.1515/aopf-2017-0006]
10. El Rammouz R., Abboud J., Abboud M., El Mur A., Yammine S., Jammal B. (2013). pH, rigor mortis and physical properties of fillet in fresh water fish: the case of rainbow trout (Oncorynchus mykiss). The Journal of Applied Sciences Research. 9: 5746-5755.
11. Everaarts J.M., Shugart L.R., Gustin M.K., Hawkins W.E., Walker W.W. (1993). Biological markers in fish: DNA integrity, hematological parameters and liver somatic index. Marine Environmental Research. 35: 101-107. [DOI: 10.1016/0141-1136(93)90021-Q] [DOI:10.1016/0141-1136(93)90021-Q]
12. Mairesse G., Thomas M., Gardeur J.N., Brun-Bellut J. (2006). Effects of geographic source, rearing system, and season on the nutritional quality of wild and farmed Perca fluviatilis. Lipids. 41: 221-229. [DOI: 10.1007/s11745-006-5091-9] [DOI:10.1007/s11745-006-5091-9]
13. Martelli R., Franci O., Lupi P., Faccenda F., Parisi G. (2014). Physico-chemical traits of raw and cooked fillets of rainbow trout (Oncorhynchus mykiss) from different strains and farms. Italian Journal of Animal Science. 13: 693-702. [DOI: 10. 4081/ijas.2014.3417] [DOI:10.4081/ijas.2014.3417]
14. Marty-Mahé P., Loisel P., Fauconneau B., Haffray P., Brossard D., Davenel A. (2004). Quality traits of brown trouts (Salmo trutta) cutlets described by automated color image analysis. Aquaculture. 232: 225-240. [DOI: 10.1016/S0044-8486(03) 00458-7] [DOI:10.1016/S0044-8486(03)00458-7]
15. Nistor C.E., Pagu B.I., Albu A., Păsărin B. (2014). Study of meat physical-chemical composition of three trout breeds farmed in salmonid exploitations from Moldova. Scientific Papers Animal Science and Biotechnologies. 47: 190-195.
16. Rawat M.S., Bantwan B., Singh D., Gusain O.P. (2011). Status of brown trout (Salmo trutta fario L.) in Garhwal Himalaya with a note on it morphometric characteristics. Environment Conservation Journal. 12: 47-52.
17. Souza M.L.R.D., Macedo-Viegas E.M., Zuanon J.A.S., Carvalho M.R.B.D., Goes E.S.D.R. (2015). Processing yield and chemical composition of rainbow trout (Oncorhynchus mykiss) with regard to body weight. Acta Scientiarum, Animal Sciences. 37: 103-108. [DOI: 10.4025/actascianimsci.v37i2.24165] [DOI:10.4025/actascianimsci.v37i2.24165]
18. Yanong R.P., Hartman K.H., Watson C.A., Hill J.E., Petty B.D., Francis-Floyd R. (2007). Fish slaughter, killing, and euthanasia: a review of major published US guidance documents and general considerations of methods. CIR1525. University of Florida, Institute of Food and Agricultural Sciences.
19. Yeşilayer N., Genç N. (2013). Comparison of proximate and fatty acid compositions of wild brown trout and farmed rainbow trout. South African Journal of Animal Science. 43: 89-97. [DOI: 10.4314/sajas.v43i1.11] [DOI:10.4314/sajas.v43i1.11]

Add your comments about this article : Your username or Email:
CAPTCHA

© 2019 All Rights Reserved | Journal of food quality and hazards control

Designed & Developed by : Yektaweb