Effects of short‐term starvation periods on flesh quality in Arctic charr (<i>Salvelinus alpinus)</i>in different seasons

Imsland, Albert K.; Roth, Bjørn; Christensen, Line Bach; Siikavuopio, Sten Ivar; Foss, Atle

doi:10.1111/are.14745

Cited by 10 publications

(10 citation statements)

References 59 publications

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“…Previous studies on the effects of environmental factors, such as temperature, on aquaculture fish have mainly focused on their effect on fish growth (Imsland, et al., 2020). However, sensory quality is also very important for the marketability of the product (Carlberg et al., 2018; Imsland et al., 2020) and the results of the present study show that temperature rearing regime affects the flesh quality in Arctic charr. Lower temperatures appear to promote better quality.…”

Section: Discussionsupporting

confidence: 52%

Effect of rearing temperature on flesh quality in Arctic charr ( Salvelinus alpinus )

et al. 2020

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Currently, no information is available on the effect of progressively decreasing temperatures on the sensory quality of Arctic charr. The objective of this study was to investigate if and how different and progressively changing rearing temperatures affect the sensory quality of cooked and raw fillets of Arctic charr. The effects of rearing temperature on the sensory quality of Arctic charr (weight range 622–888 g) were investigated. Rearing temperature was changed during the experimental period as the fish were reared at constant or decreased temperature during October to April and subsequently reared at two constant temperatures from April to August establishing six different rearing temperature combinations. Significant differences were seen in all four main sensory attributes groups, that is odour, appearance, flavour and texture. Freshness characteristics such as sweet odour and flavour, and metallic odour and flavour increased with decreasing rearing temperature, whereas musty odour and flavour decreased. Rearing temperature had a clear effect on the colour of the fillets. Lower rearing temperature increased colour intensity substantially. Softness, juiciness and tenderness increased with decreased rearing temperature. A trend was seen towards more effect from final rearing temperature than initial temperature on the sensory attributes studied. Spoilage characteristics, that is, sour and rancid odour and flavour, and off‐odour and flavour were either very weak or not noticeable in all sample groups.

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Section: Discussionsupporting

confidence: 52%

Effect of rearing temperature on flesh quality in Arctic charr ( Salvelinus alpinus )

et al. 2020

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“… 218 Similar results were observed in sea bass, which showed higher flesh firmness and collagen contents after fasting for 12 days 222 . In Arctic charr ( Salvelinus alpinus ), 3 weeks of starvation led to harder texture and less gaping in the fillet 219 . Further analyses revealed that the starved fish showed lower muscle cathepsin activity than those fed continuously, indicating the delay of collagen degradation.…”

Section: Strategies To Regulate Texture Characteristics In Aquaculturesupporting

confidence: 64%

The flesh texture of teleost fish: Characteristics and interventional strategies

Wang,

Qiao,

Zhang

et al. 2023

Reviews in Aquaculture

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With the growing demand of consumers for high‐quality aquatic products, controlling the harvest quality of farmed fish is becoming increasingly important in aquaculture industry. The texture is a sensory property that covers a group of attributes, such as firmness, tenderness, chewiness, adhesiveness, resilience, etc., which greatly determine consumers' perception and satisfaction for flesh products. Regarding texture quality, extensive research has been conducted in recent decades based on its related theories, influencing factors, and intervention strategies. However, the information available is largely scattered and disjointed. Essentially, flesh texture is mainly determined by the collective contribution of three major muscle components: muscle fibres, intramuscular connective tissue, and intramuscular fat. Therefore, changing these components in living animals through nutritional and management factors has the potential to modulate texture quality. Here, we briefly introduced the features and development of the three muscle components mentioned above, particularly their potential contributions to texture quality of fish flesh. Exciting promises to manipulate flesh texture through dietary intervention, feed restriction, and exercise training were also discussed. To ensure their applications in large‐scale aquaculture facilities, specific considerations of these regimens should be incorporated in experimental design parameters, including the species and age of fish, research system, experiment duration, and exercise intensity. Finally, the existing challenges and limitations of fish texture studies were presented, along with some viewpoints about current work and future directions of this field.

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“…With improvements in people's living standards, consumers have begun to exhibit a greater desire for high-quality fish ( Liu et al., 2020 ). The flesh quality of muscle, which is the main edible part of the fish, is not only affected by the internal factors of the fish, such as strain ( Johnston et al., 2006 ) and size ( Shearer, 1994 ), but also by external factors, such as feed ( Sun et al., 2018 ; Zhao et al., 2019 ), feeding strategy ( Lv et al., 2018 ; Imsland et al., 2020 ), temperature ( López-Albors et al., 2008 ), density ( Álvarez et al., 2020 ; Birolo et al., 2020 ; Silva et al., 2020 ), salinity ( Cheng et al., 2020 ), dissolved oxygen ( Zuanazzi et al., 2019 ), and other environmental factors. The levels of nutrients, such as mineral elements ( Zhang et al., 2016a ), fatty acids ( Li, 2020a ), amino acids ( Cai et al., 2018 ), and proteins ( Zhang et al., 2016b ) in feed, along with the source of protein ( Wang et al., 2017 ), play an important role in regulating flesh quality.…”

Section: Introductionmentioning

confidence: 99%

Flesh quality of hybrid grouper (Epinephelus fuscoguttatus ♀ × Epinephelus lanceolatus ♂) fed with hydrolyzed porcine mucosa-supplemented low fishmeal diet

et al. 2022

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Iso-nitrogenous and iso-lipidic diets containing 0%, 3%, 6%, 9%, and 12% hydrolyzed porcine mucosa (namely, HPM0, HPM3, HPM6, HPM9, and HPM12) were prepared to evaluate their effects on the growth performance, muscle nutrition composition, texture property, and gene expression related to muscle growth of hybrid groupers ( Epinephelus fuscoguttatus ♀ × Epinephelus lanceolatus ♂). Groupers were fed to apparent satiation at 08:00 and 16:00 every day for a total of 56 days. It was found that the weight gain percentage in the HPM0, HPM3, and HPM6 groups did not differ ( P > 0.05). The cooking loss and drip loss of the dorsal muscle in the HPM3 group were lower than those in the HPM6 and HPM9 groups ( P < 0.05). The hardness and chewiness of the dorsal muscle in the HPM3 group were higher than those in the HPM0, HPM9, and HPM12 groups ( P < 0.05). The gumminess in the HPM3 group was higher than that in the HPM9 and HPM12 groups ( P < 0.05). The total essential amino acid content of the dorsal muscle in the HPM12 group was higher than that in the HPM0 group ( P < 0.05). The contents of total n-3 polyunsaturated fatty acid and total n-3 highly unsaturated fatty acid, as well as the ratio of n-3/n-6 polyunsaturated fatty acid in the dorsal muscle was higher in the HPM0 group than in all other groups ( P < 0.05). The relative expressions of gene myogenic factor 5, myocyte enhancer factor 2c, myocyte enhancer factor 2a, myosin heavy chain, transforming growth factor-beta 1 ( TGF - β1 ), and follistatin ( FST ) were the highest in the dorsal muscle of the HPM3 group. The results indicated that the growth performance of hybrid grouper fed a diet with 6% HPM and 27% fish meal was as good as that of the HPM0 group. When fish ingested a diet containing 3% HPM, the expression of genes TGF-β1 and FST involved in muscle growth were upregulated, and then the muscle quality related to hardness and chewiness were improved. An appropriate amount of HPM could be better used in grouper feed.

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Effects of short‐term starvation periods on flesh quality in Arctic charr (Salvelinus alpinus)in different seasons

Cited by 10 publications

References 59 publications

Effect of rearing temperature on flesh quality in Arctic charr ( Salvelinus alpinus )

Effect of rearing temperature on flesh quality in Arctic charr ( Salvelinus alpinus )

The flesh texture of teleost fish: Characteristics and interventional strategies

Flesh quality of hybrid grouper (Epinephelus fuscoguttatus ♀ × Epinephelus lanceolatus ♂) fed with hydrolyzed porcine mucosa-supplemented low fishmeal diet

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