Oxidative changes during ice storage of rainbow trout (Oncorhynchus mykiss) fed different ratios of marine and vegetable feed ingredients

Timm‐Heinrich, Maike; Eymard, Sylvie; Baron, Caroline P.; Nielsen, Henrik Hauch; Jacobsen, Charlotte

doi:10.1016/j.foodchem.2012.09.019

Cited by 40 publications

(26 citation statements)

References 32 publications

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“…The reduction in these highly unsaturated fatty acids, highly susceptible to oxidation, can increase the stability of the tissues to peroxidation, as indicated by the PIn. These results are in agreement with previous studies in rainbow trout and Atlantic salmon, in which replacement of FO with VO reduced the formation of primary oxidation products such as lipid hydroperoxides (71) or TBARS (72) . Other studies have not found differences in oxidative stability in salmon muscle when FO was substituted by VO (43) , or they have found lower oxidation rates in VO-fed fish than in FO-fed ones (73) , which indicates that the presence of other antioxidant nutrients such as α-tocopherol or carotenoids may be more critical for oxidative stability in flesh than the degree of unsaturation of the feeds or Se levels in the flesh.…”

Section: Discussionsupporting

confidence: 93%

Modulation of selenium tissue distribution and selenoprotein expression in Atlantic salmon (Salmo salarL.) fed diets with graded levels of plant ingredients

et al. 2016

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Increased substitution of marine ingredients by terrestrial plant products in aquafeeds has been proven to be suitable for Atlantic salmon farming. However, a reduction in n-3 long-chain PUFA is a consequence of this substitution. In contrast, relatively little attention has been paid to the effects of fishmeal and oil substitution on levels of micronutrients such as Se, considering fish are major sources of this mineral for human consumers. To evaluate the effects of dietary marine ingredient substitution on tissue Se distribution and the expression of Se metabolism and antioxidant enzyme genes, Atlantic salmons were fed three feeds based on commercial formulations with increasing levels of plant proteins (PP) and vegetable oil. Lipid content in flesh did not vary at any sampling point, but it was higher in the liver of 1 kg of fish fed higher PP. Fatty acid content reflected dietary input and was related to oxidation levels (thiobarbituric acid-reactive substances). Liver had the highest Se levels, followed by head kidney, whereas the lowest contents were found in brain and gill. The Se concentration of flesh decreased considerably with high levels of substitution, reducing the added value of fish consumption. Only the brain showed significant differences in glutathione peroxidase, transfer RNA selenocysteine 1-associated protein 1b and superoxide dismutase expression, whereas no significant regulation of Se-related genes was found in liver. Although Se levels in the diets satisfied the essential requirements of salmon, high PP levels led to a reduction in the supply of this essential micronutrient.

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Section: Discussionsupporting

confidence: 93%

Modulation of selenium tissue distribution and selenoprotein expression in Atlantic salmon (Salmo salarL.) fed diets with graded levels of plant ingredients

et al. 2016

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“…TBARS values were found stable around 0.51 and 0.57 mg MDA/kg flesh for both species during the whole storage. Similar PV values were obtained by Timm-Heinrich et al (2013) studying the oxidative changes of rainbow trout during ice storage (12 d at 2 C) by following PV and volatile content. PV were below 0.5 meq O 2 /kg flesh during the first 5 d of storage.…”

Section: Storagesupporting

confidence: 71%

From farm to fork: lipid oxidation in fish products. A review

Secci

Parisi

2016

Italian Journal of Animal Science

164

106

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Lipid oxidation is a very complex and important event threatening the quality of foods especially of those containing highly unsaturated fats. Fish are the main source of polyunsaturated fatty acids that, unfortunately, are highly susceptible to degradation process, such as oxidation. Fish supply chain generally involves many steps and each of them together with their interaction might play a central role in muscle quality maintenance. From this review emerged that antioxidants supplementation diet can play a central role to limit the detrimental effects of stress (preslaughter or at killing) and storage. In this sense, lycopene shows the best antioxidant activity during stressful conditions while a-tocopherol acts preferentially in long-term frozen storage. Stress just before or at slaughter can greatly threaten flesh quality both immediately and after storage by inducing numerous metabolic pathways, that often involve the production of very reactive molecular species, such as hydroperoxides. A common operation such as bleeding can significantly reduce both reactive molecules and haemoglobin (Hb), which is recognised as a great pro-oxidant. Temperature and duration are two critical points of storage phase which has to be considered even by consumers. Frozen storage at very low temperatures (À30 C, À40 C) confirms to be the best storage practise. Finally, cooking can compromise aromatic profile of cooking fillets. Thus, feeding antioxidant, reducing stress both during pre-slaughter practise and at killing, good storage practises, if associated with an appropriate cooking method (low temperature, short time) seems to be the clues for preserving the fragile lipid fraction from farm to fork. ARTICLE HISTORY

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“…Fish that were stunned by hypothermia with no previous anesthesia had higher lipid oxidation in the flesh immediately after slaughtering, which probably contributed to accelerate protein oxidation along the storage in their fillets, as indicated by the decreased SH content along the storage (oxidation of thiol groups from proteins and peptides), and the increased PC content. Protein and lipid oxidation may interact with the reciprocal transference of reactive and nonreactive species (Estévez, ) as previously observed for rainbow trout (Timm‐Heinrich et al, ) and horse mackerel mince (Eymard et al, ).…”

Section: Discussionmentioning

confidence: 56%

Stability of frozen fillets from silver catfish anesthetized with essential oil ofLippia albaprior to electrical stunning or hypothermia

Veit

Piccolo

Scherer

et al. 2017

Journal of Food Processing and Preservation

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The effects of anesthesia with essential oil (EO) of L. alba prior to electrical stunning or hypothermia were evaluated on the stability of silver catfish fillets during frozen storage. Electrically stunned fish had the greatest increase in lipid oxidation along the storage and previous anesthesia with EO potentialized this effect. Fish stunned by hypothermia with no previous anesthesia had higher lipid oxidation in the flesh immediately after slaughtering, which probably contributed to accelerate protein oxidation along the storage. Fish stunned by hypothermia had the highest springiness value by the end of storage and the highest changes in instrumental color along the storage, whereas electrically stunned fish had delayed protein oxidation and smaller color and texture changes during frozen storage. Thus, hypothermia induced greatest changes in physico‐chemical markers and previous anesthesia with the EO of L. alba did not prevent these changes and did potentialize lipid oxidation induced by electrical stunning. Practical applications There is a growing interest for natural anesthetics in commercial aquaculture and essential oils have been lately used with this purpose for fish husbandry and management. The use of natural anesthetics in pre‐slaughter steps, however, has been scarcely investigated. Stressful procedures during pre‐slaughter and slaughter steps can adversely affect fish flesh properties and the association of anesthetics with other stunning or killing methods could be an alternative to reduce fish stress and assure flesh quality. Our study, however, revealed that fillet stability during frozen storage is not improved by fish anesthesia with essential oil prior to hypothermia or electrical stunning. In addition, we also revealed that electrical stunning yielded greater fillet stability during frozen storage compared with hypothermia. These results are relevant in the search of humane fish stunning methods that provide the greatest flesh quality and stability.

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Oxidative changes during ice storage of rainbow trout (Oncorhynchus mykiss) fed different ratios of marine and vegetable feed ingredients

Cited by 40 publications

References 32 publications

Modulation of selenium tissue distribution and selenoprotein expression in Atlantic salmon (Salmo salarL.) fed diets with graded levels of plant ingredients

Modulation of selenium tissue distribution and selenoprotein expression in Atlantic salmon (Salmo salarL.) fed diets with graded levels of plant ingredients

From farm to fork: lipid oxidation in fish products. A review

Stability of frozen fillets from silver catfish anesthetized with essential oil ofLippia albaprior to electrical stunning or hypothermia

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