Inclusion of <i>Hermetia illucens</i> larvae meal on rainbow trout (<i>Oncorhynchus mykiss</i>) feed: effect on sensory profile according to static and dynamic evaluations

Borgogno, Monica; Dinnella, Caterina; Iaconisi, Valeria; Fusi, Renzo; Scarpaleggia, Claudia; Schiavone, Achille; Monteleone, Erminio; Gasco, Laura; Parisi, Giuliana

doi:10.1002/jsfa.8191

Cited by 91 publications

(69 citation statements)

References 30 publications

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“…Borgogno et al . () recently showed that SFAs positively correlated with metallic aroma/flavour, overall flavour and tenderness of boiled rainbow trout ( Oncorhynchus mykiss ) and that MUFAs correlated positively with boiled fish flavour and overall aroma, thus confirming the relations found in the present trial. In addition, sample discrimination according to sensory texture (TxS) had a low RV coefficient with respect to laboratory determined texture (TxI) which means that the two parameters did not discriminate samples in the same way.…”

Section: Resultssupporting

confidence: 90%

Enhanced utilisation of nonmarketable fish: physical, nutritional and sensory properties of ‘clean label’ fish burgers

Husein

Secci

Dinnella

et al. 2018

Int J of Food Sci Tech

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Summary Four ‘clean label’ formulations for fish burgers made with mechanically separated fish meat were characterised in sensory, textural and chemical terms. The formulations differed in the ratios of European sea bass to rainbow trout (50:50 and 30:70) and the ratios of fish to potato flakes (dry matter ratio, DMR: 2.5:1 and 1.5:1). The sensory profile was mainly influenced by DMR. Recipes with the higher DMR were positively correlated with sandy, dry and crusty attributes, salty taste and overall flavour. Soft texture was perceived for recipes with the lower DMR, although no differences in texture were detected by a texturometer. Lowering DMR increased ash and water content and decreased protein content, as expected. The results indicated that 100 g of burger provided more essential fatty acids than the recommended daily intake, irrespective of formulation. In conclusion, multiple factor analysis indicated that the main changes detected and perceived were due to DMR.

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Section: Resultssupporting

confidence: 90%

Enhanced utilisation of nonmarketable fish: physical, nutritional and sensory properties of ‘clean label’ fish burgers

Husein

Secci

Dinnella

et al. 2018

Int J of Food Sci Tech

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“…Recently, authors have found that changes in the dietary protein sources, such as type and quantity, did not affect textural attribute of rainbow trout fillets. Indeed, Borgogno et al (2017) verified that the Warner-Bratzler shear force registered for rainbow trout muscle was unaffected with increasing substitution levels of fishmeal with insect meal, however, the performed sensory analysis revealed that differences between dietary treatments were perceived by trained panellist in terms of fillet textural attributes (tenderness, juiciness, fibrousness). Since no effect of the experimental diet on shear force emerged in the present trial, further studies would be useful to understand if texture might be perceived as different by a trained panel or if liking judgements of fillets by consumers might be altered by the composition of the feed utilised for feeding the fish, as found by Bruni et al (2020).…”

Section: Fish Performances Marketable and Physical Characterisationmentioning

confidence: 81%

A commercial macroalgae extract in a plant-protein rich diet diminished saturated fatty acids of Oncorhynchus mykiss walbaum fillets

Bruni

Secci

Mancini

et al. 2020

Italian Journal of Animal Science

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Seaweeds are considered novel feed ingredients, nutraceutical compounds and source of pigments and proteins. They appear to possess bioactive properties, such as hypolipidemic, antioxidant and immune-stimulative actions; furthermore, their proteins are considered just as nutritious as terrestrial vegetables. In the present work, rainbow trout (Oncorhynchus mykiss Walbaum) was fed for 95 days with three diets: a fishmeal-based positive control diet (Cþ), a vegetable protein-based negative control diet (CÀ) and a diet similar to C À where 5% of soybean concentrate was replaced by a commercial blend of seaweeds (T). The monitored parameters were fish performance, physical and marketable characteristics, fillet oxidative status and fatty acid content. The estimated indices of enzyme activities involved in lipid metabolism were calculated. Fish performances were reduced in C À and T fish; C À and T fillet fatty acid (FA) profiles globally showed the same pattern and were distinct from Cþ, i.e. with a lower content of polyunsaturated FAs and a higher content of monounsaturated and polyunsaturated n6 FAs; contrarywise, saturated FAs were significantly lower in T group in comparison to the other two groups (p < .01). The estimated indices of enzyme activity highlighted differences between dietary groups; desaturase activities of C18 and n3 FAs were higher in T in comparison to CÀ (p < .001). A slight impoverishment of antioxidant activity was found in T compared to C þ group. Dietary seaweeds seemed to be capable of influencing fillet FA composition as well as the activity of enzymes related to lipid metabolism. Further studies in this regard are encouraged. HIGHLIGHTS Seaweeds are novel feed ingredients with nutraceutical properties Saturated fatty acids of rainbow trout fillets were lowered by seaweed inclusion in the diet Estimated desaturase activities of C18 and n3 fatty acids were higher in seaweed-fed trout ARTICLE HISTORY

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“…62 Conflicting results exist regarding the effects of insect meal on sensory attributes of fish fillets in the literature. Insect meal was reported to affect sensory profile of the fillets of Atlantic salmon 60 and rainbow trout, 63 but other studies did not observe any sensory differences in Atlantic salmon, 64 rainbow trout, 58 or common carp. 65 Challenges of incorporating insect meal into aquaculture feeds include the variable and sometimes less ideal nutritional profiles.…”

Section: Insectsmentioning

confidence: 92%

The Future of Aquatic Protein: Implications for Protein Sources in Aquaculture Diets

et al. 2019

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Approximately 70% of the aquatic-based production of animals is fed aquaculture, whereby animals are provided with high-protein aquafeeds. Currently, aquafeeds are reliant on fish meal and fish oil sourced from wild-captured forage fish. However, increasing use of forage fish is unsustainable and, because an additional 37.4 million tons of aquafeeds will be required by 2025, alternative protein sources are needed. Beyond plantbased ingredients, fishery and aquaculture byproducts and insect meals have the greatest potential to supply the protein required by aquafeeds over the next 10-20 years. Food waste also has potential through the biotransformation and/or bioconversion of raw waste materials, whereas microbial and macroalgal biomass have limitations regarding their scalability and protein content, respectively. In this review, we describe the considerable scope for improved efficiency in fed aquaculture and discuss the development and optimization of alternative protein sources for aquafeeds to ensure a socially and environmentally sustainable future for the aquaculture industry.

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Inclusion of Hermetia illucens larvae meal on rainbow trout (Oncorhynchus mykiss) feed: effect on sensory profile according to static and dynamic evaluations

Cited by 91 publications

References 30 publications

Enhanced utilisation of nonmarketable fish: physical, nutritional and sensory properties of ‘clean label’ fish burgers

Enhanced utilisation of nonmarketable fish: physical, nutritional and sensory properties of ‘clean label’ fish burgers

A commercial macroalgae extract in a plant-protein rich diet diminished saturated fatty acids of Oncorhynchus mykiss walbaum fillets

The Future of Aquatic Protein: Implications for Protein Sources in Aquaculture Diets

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