Flesh quality and biochemistry of light-manipulated Atlantic cod ( Gadus morhua ) and the significance of collagen cross-links on fillet firmness and gaping

Hagen, Ørjan; Johnsen, Chris André

doi:10.1016/j.foodchem.2015.06.007

Cited by 21 publications

(15 citation statements)

References 34 publications

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“…They are important for the spatial organization of collagen fibers, regulating collagen fiber diameter and collagen crosslinking , and thereby indirectly the strength of the connective tissue. The pyrodinoline crosslinks in the connective tissue play a key role for the textural properties . Their unique carbohydrate parts, the GAGs, consist of a highly linear unbranched polysaccharide of repeating disaccharide units of an amino sugar (N‐acetylglucosamine or N‐acetylgalactosamine) and uronic acid (glucuronic acid or iduronic acid) or galactose which is modified by sulfation.…”

Section: Introductionmentioning

confidence: 99%

The use of Fourier‐transform infrared spectroscopy to characterize connective tissue components in skeletal muscle of Atlantic cod (Gadus morhua L.)

Sanden

Köhler

Afseth

et al. 2019

Journal of Biophotonics

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In the present study, Fourier‐transform infrared spectroscopy (FTIR) is investigated as a method to measure connective tissue components that are important for the quality of Atlantic cod filets (Gadus morhua L.). The Atlantic cod used in this study originated from a feeding trial, which found that fish fed a high starch diet contained relative more collagen type I, while fish fed a low starch (LS) diet contained relative more glycosaminoglycans (GAGs) in the connective tissue. FTIR spectra of pure commercial collagen type I and GAGs were acquired to identify spectral markers and compare them with FTIR spectra and images from connective tissue. Using principal component analysis, high and LS diets were separated due to collagen type I in the spectral region 1800 to 800 cm−1. The spatial distribution of collagen type I and GAGs were further investigated by FTIR imaging in combination with immunohistochemistry. Pixel‐wise correlation images were calculated between preprocessed connective tissue images and preprocessed pure components spectra of collagen type I and GAGs, respectively. For collagen, the FTIR images reveal a collagen distribution that closely resembles the collagen distribution as imaged by immunohistochemistry. For GAGs, the concentration is very low. Still, the FTIR images detect the most GAGs rich regions.

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Section: Introductionmentioning

confidence: 99%

The use of Fourier‐transform infrared spectroscopy to characterize connective tissue components in skeletal muscle of Atlantic cod (Gadus morhua L.)

Sanden

Köhler

Afseth

et al. 2019

Journal of Biophotonics

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“…This could be due to the rapid growth phases for the medium and high temperature groups related to muscle tissue becoming looser to allow growth (Johnston, ). In fish, flesh texture is shown to be influenced by a number of different factors, such as light regime (Hagen & Johnsen, ; Hemre et al, ), temperature (Roth et al, ), feeding (Einen, Mørkøre, Rørå, & Thomassen, ), slaughter and filleting method (Kiessling, Espe, Ruohonen, & Mørkøre, ; Kristoffersen, Vang, Larsen, & Olsen, ) and season (Espe et al, ; Imsland et al, ). Fast growth has been found to promote softness of salmon fillets (Mørkøre & Rørvik, ), but there is limited knowledge on underlying causes of the correlation between fast growth and softness (Moreno et al, ).…”

Section: Discussionmentioning

confidence: 99%

Flesh quality of Atlantic salmon smolts reared at different temperatures and photoperiods

et al. 2019

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Possible interactive effects of temperature and photoperiod on flesh quality in Atlantic salmon post-smolts were studied. Juvenile (initial mean weight 96.0 g ± 3.1 SEM) Atlantic salmon were reared at six different combinations of temperatures (4.3, 6.5 or 9.3°C) and photoperiods (continuous light or simulated natural photoperiod).At termination of the trial, the fish were slaughtered and flesh samples taken to investigate quality and textural properties in the different experimental groups. Final weight in the six experimental groups varied between 174 and 345 g. Softer texture was seen in the fast growing groups. Photoperiod has only minor effect on flesh quality and textural properties, whereas temperature had significant impact on most of the measured variables. Although positive for growth, higher temperatures might be less favourable in relation to softer muscle tissue. K E Y W O R D SAtlantic salmon, flesh quality, growth, texture

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“…It is defined as failure of the connective tissue and muscle segments to holes, which makes the visual appearance of the fillet less attractive (Hagen & Johnsen, 2016). Also, lipids affect the quality attributes of fish flesh, mainly by the length of chain and the degree of saturation of specific FA.…”

Section: )mentioning

confidence: 99%

“…Or factors having consequences on flesh quality e.g., stress (Kristoffersen, Tobiassen, Steinsund, & Olsen, )—mainly the pre‐slaughter stress (Mørkøre et al, ), pre‐ or post‐rigor filleting (Kristoffersen, Vang, Larsen, & Olsen, ) and muscle fibre density, where higher fibre density is related to a reduction in gaping and an increase in flesh firmness (Johnston et al, ). Fillet gaping has attracted the focus during the past three decades and has been reported for several fish species (Fletcher, Hallett, & Holland, ; Foss et al, ; Hagen & Johnsen, ); however, not for brook trout, Salvelinus fontinalis (Mitchill). It is defined as failure of the connective tissue and muscle segments to holes, which makes the visual appearance of the fillet less attractive (Hagen & Johnsen, ).…”

Section: Introductionmentioning

confidence: 99%

“…Fillet gaping has attracted the focus during the past three decades and has been reported for several fish species (Fletcher, Hallett, & Holland, ; Foss et al, ; Hagen & Johnsen, ); however, not for brook trout, Salvelinus fontinalis (Mitchill). It is defined as failure of the connective tissue and muscle segments to holes, which makes the visual appearance of the fillet less attractive (Hagen & Johnsen, ). Also, lipids affect the quality attributes of fish flesh, mainly by the length of chain and the degree of saturation of specific FA.…”

Section: Introductionmentioning

confidence: 99%

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Impact of photostimulation for delayed maturity on flesh quality of brook trout (Salvelinus fontinalis) stored under refrigerated conditions

et al. 2018

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The artificial prolongation of daylight is generally used to delay sexual maturation in many cultured species, mainly in salmonids. This may have a negative impact on flesh quality. Therefore, we aimed to investigate the impact of photostimulation on post‐mortem changes; sensory, textural and nutritional characteristics of flesh of brook trout, Salvelinus fontinalis. Farmed brook trout were randomly divided into four experimental groups, according to photoperiod and sex for 112 days. Fish body traits and flesh quality of experimental fish were examined by body weight (g), gonadosomatic, hepatosomatic and perivisceral fat indices (%), rigor index (%), pH changes, fillet contraction (%), gaping, flesh water losses, textural, colour and sensory analyses and finally fat content and fatty acid (FA) composition. The results of pH measurement and rigor mortis showed that lower values of pH were measured in fish under artificial photoperiod (AP) during the entire measurement with faster progress of rigor mortis in comparison to fish under natural photoperiod (NP, control). In colour measurement, significant differences were detected in lightness L*, where NP fish (mature) were lighter than AP fish (immature). Significantly higher fillet contraction (p < 0.05) more than 7% were observed among AP females compared to the control groups. Finally, we documented that extension of light period has a positive effect on the sensory evaluation, the fat content and FA composition of brook trout flesh, but the effect is only minimal.

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Flesh quality and biochemistry of light-manipulated Atlantic cod ( Gadus morhua ) and the significance of collagen cross-links on fillet firmness and gaping

Cited by 21 publications

References 34 publications

The use of Fourier‐transform infrared spectroscopy to characterize connective tissue components in skeletal muscle of Atlantic cod (Gadus morhua L.)

The use of Fourier‐transform infrared spectroscopy to characterize connective tissue components in skeletal muscle of Atlantic cod (Gadus morhua L.)

Flesh quality of Atlantic salmon smolts reared at different temperatures and photoperiods

Impact of photostimulation for delayed maturity on flesh quality of brook trout (Salvelinus fontinalis) stored under refrigerated conditions

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