Dietary influence on quality of farmed Atlantic cod (Gadus morhua): Effect on glycolysis and buffering capacity in white muscle

Førde-Skjærvik, Oddhild; Skjærvik, Olaf; Mørkøre, Turid; Thomassen, Magny S.; Rørvik, Kjell‐Arne

doi:10.1016/j.aquaculture.2005.06.037

Cited by 30 publications

(26 citation statements)

References 24 publications

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“…Due to degradation of glycogen to lactic acid the pH dropped from 7.0 (± SE 0.1) to 6.1 to 6.3 at the beginning of the storage period (Figure 6). Similar pH drop and final pH value have been found in other studies of farmed cod (Førde‐Skjærvik and others 2006; Mørkøre 2006). The vacuum samples had the significantly highest pH at days 4 and 11.…”

Section: Resultssupporting

confidence: 89%

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Quality Changes during Refrigerated Storage of MA‐Packaged Pre‐rigor Fillets of Farmed Atlantic Cod (Gadus morhua L.) Using Traditional MAP, CO₂ Emitter, and Vacuum

Hansen

Mørkøre

Rudi

et al. 2007

Journal of Food Science

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Quality changes during 3 wk of refrigerated storage (1.3 degrees C) were studied on pre-rigor filleted farmed Atlantic cod packed in modified atmosphere (MAP, 60% CO2 and 40% O2) or vacuum. The packages of MAP contained either a CO2 emitter and low gas volume to product volume (g/p ratio) of 1.3, or a 3.9 g/p ratio and no emitter. The CO2 level remained stable or increased in the packages with CO2 emitter, whereas the CO2 level in the packages with no CO2 emitter decreased to 40% after 4 d of refrigerated storage. High levels of oxygen in the gas mixture prevented formation of trimethyl amine (TMA) during storage of the MA-packed fish, whereas the TMA content increased significantly after 10-d storage in vacuum. MA-packed samples had the highest values of 1-penten-3-ol. Sensory scores of sour, sulfur, and pungent odors were significantly higher for vacuum-packed cod compared to the 2 MA-packaging methods measured 14 d after slaughtering. No differences in sensory scores were observed between the 2 methods of MAP, and shelf life of these samples seemed to be 14 to 21 d. Cod samples packaged in vacuum packages had higher pH values compared to ordinary MAP and packages containing a CO2 emitter. Bacterial growth was inhibited by MAP and resulted at the end of the storage period in dominance of Carnobacterium and some Photobacterium. In MA packages with high O2 levels the Photobacterium was inhibited. It is concluded that CO2 emitters are well suited for reduction of transport volume for MA-packaged farmed cod.

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Section: Resultssupporting

confidence: 89%

“…This is also found for MA‐packed salmon (Randell and others 1999). It is generally recognized that there is a negative correlation between muscle pH and liquid loss (Foegeding and others 1996; Førde‐Skjærvik and others 2006), which is also observed for MA‐packed fish samples (Dalgaard and others 1993). …”

Section: Resultsmentioning

confidence: 80%

Quality Changes during Refrigerated Storage of MA‐Packaged Pre‐rigor Fillets of Farmed Atlantic Cod (Gadus morhua L.) Using Traditional MAP, CO₂ Emitter, and Vacuum

Hansen

Mørkøre

Rudi

et al. 2007

Journal of Food Science

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“…A higher pH may result from improved buffer capacity, and AA that constitute the “glutamate family”, that is glutamine and glutamate with arginine, proline, histidine, and ornithine, have shown to be efficient in the regulation of acid–base homoeostasis (Davey, ; Newsholme et al., ; Tapiero et al., ). In Atlantic cod, Førde‐Skjærvik, Skjærvik, Mørkøre, Thomassen, & Rørvik, () reported improved buffering postmortem and less fillet gaping in Atlantic cod fed a histidine‐supplemented diet.…”

Section: Discussionmentioning

confidence: 99%

Functional amino acids stimulate muscle development and improve fillet texture of Atlantic salmon

et al. 2017

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Sufficient firmness is essential for consumer appreciation and the suitability for processing of fish fillets. The objective of this study was to investigate the effect of functional amino acids (AA) on fillet texture and muscle development of Atlantic salmon.Triplicate net pens of 105 g salmon were fed a standard diet, or the same diet with added 15 g/kg arginine or 15 g/kg glutamate during a 5-month rearing period. The growth rate and FCR (0.91-0.92) showed no significant dietary effects (body weight 864-887 g). Glutamate supplementation resulted in delayed postmortem glycogen degradation (pH drop) and rigour development, along with improved fillet firmness and intercellular myofibre integrity. An in vitro study with salmon myosatellite cells showed that exogenous glutamine or arginine increased the expression of muscle growth markers (myog, tnnl2, myl) at both 8 and 16°C culture temperature. The expression of a marker for proteolysis (ctsb), myl and myog were highest for the glutamine treatment at 16°C. Significant interaction between exogenous AA and temperature indicated elevated AA requirement when growth is accelerated. It is concluded that AA from the glutamate family are vital for fillet firmness. The dispensable glutamine and glutamate appear more critical compared to arginine, particularly during highperformance periods. K E Y W O R D Samino acids, Atlantic salmon, Fillet quality, gene expression, muscle | INTRODUCTIONTexture perception is an important factor in consumer sensory appreciation of Atlantic salmon fillets (Hyldig & Nielsen, 2001) and is also important for the suitability for processing (Mitchie, 2012). Muscle fibre arrangement, density and integrity are among antemortem factors that influence fillet texture (Fauconneau et al., 1993;Hatae, Yoshimatsu, & Matsumoto, 1984;Hurling, Rodell, & Hunt, 1996;Kiessling, Stien, Torslett, Suontarna, & Slinde, 2006;Mørkøre, Ruohonen, & Kiessling, 2009;Taylor, Fjaera, & Skjervold, 2002;Torgersen et al., 2014) and metabolic properties (Ingebrigtsen et al., 2014;Larsson et al., 2012Larsson et al., , 2014Taylor et al., 2002).It has been assumed that animals and humans can synthesize sufficient amounts of dispensable amino acids. Growing evidence suggests that certain traditionally defined dispensable amino acids (e.g., glutamine and glutamate) play important roles in multiple signalling pathways. Hence, amino acids (AA), defined as regulators of key metabolic pathways, are now referred to as functional AA, including glutamate (Glu), glutamine (Gln) and arginine (Arg) that belong to the glutamate family (Wu, 2010). A deficiency of functional AA (either indispensable or dispensable) impairs not only protein synthesis, but also wholebody homoeostasis. Notably, supplementing Glu or Arg to a conventional diet (traditionally considered to provide adequate amounts of these AA) can improve growth potential in young land-living animals | 15 ØSTBYE ET al. (Wu, 2009) and salmon (Oehme et al., 2010). Furthermore, a recent study showed stimulated aerobic met...

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“…Furthermore, according to the relationship between His and taurine, it was suggested that His may have a compensation effect for osmoregulation in milkfish Chanos chanos (Shiau et al, 1997). His and its related imidazole derivatives were illustrated to improve the quality of fish filet (Førde-Skjaervik et al, 2006;Li et al, 2009;Ogata, 2002). Aquaculture 414-415 (2013) [173][174][175][176][177][178][179][180][181][182] Arg has been proved to have interactions or intracellular transformations with some other amino acids (Wu, 2009).…”

Section: Introductionmentioning

confidence: 99%

Interactive effects of dietary arginine and histidine on the performances of Japanese flounder Paralichthys olivaceus juveniles

et al. 2013

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Dietary influence on quality of farmed Atlantic cod (Gadus morhua): Effect on glycolysis and buffering capacity in white muscle

Cited by 30 publications

References 24 publications

Quality Changes during Refrigerated Storage of MA‐Packaged Pre‐rigor Fillets of Farmed Atlantic Cod (Gadus morhua L.) Using Traditional MAP, CO₂ Emitter, and Vacuum

Quality Changes during Refrigerated Storage of MA‐Packaged Pre‐rigor Fillets of Farmed Atlantic Cod (Gadus morhua L.) Using Traditional MAP, CO₂ Emitter, and Vacuum

Functional amino acids stimulate muscle development and improve fillet texture of Atlantic salmon

Interactive effects of dietary arginine and histidine on the performances of Japanese flounder Paralichthys olivaceus juveniles

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Dietary influence on quality of farmed Atlantic cod (Gadus morhua): Effect on glycolysis and buffering capacity in white muscle

Cited by 30 publications

References 24 publications

Quality Changes during Refrigerated Storage of MA‐Packaged Pre‐rigor Fillets of Farmed Atlantic Cod (Gadus morhua L.) Using Traditional MAP, CO2 Emitter, and Vacuum

Quality Changes during Refrigerated Storage of MA‐Packaged Pre‐rigor Fillets of Farmed Atlantic Cod (Gadus morhua L.) Using Traditional MAP, CO2 Emitter, and Vacuum

Functional amino acids stimulate muscle development and improve fillet texture of Atlantic salmon

Interactive effects of dietary arginine and histidine on the performances of Japanese flounder Paralichthys olivaceus juveniles

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Product

Resources

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Quality Changes during Refrigerated Storage of MA‐Packaged Pre‐rigor Fillets of Farmed Atlantic Cod (Gadus morhua L.) Using Traditional MAP, CO₂ Emitter, and Vacuum

Quality Changes during Refrigerated Storage of MA‐Packaged Pre‐rigor Fillets of Farmed Atlantic Cod (Gadus morhua L.) Using Traditional MAP, CO₂ Emitter, and Vacuum