Physico-Chemical Traits of Raw and Cooked Fillets of Rainbow Trout(Oncorhynchus Mykiss)from Different Strains and Farms

Abstract

Fillets and cooking yields, water holding capacity, textural properties, colour, proximate composition, collagen and fatty acids of five strains (IT1, IT2, IT3, USA, UK) of rainbow trout, Oncorhynchus mykiss, reared in three farms (F1, F2, F3), were measured before and after cooking. Physico-chemical parameters of the strains greatly differed both in raw and cooked state. IT2 and USA recorded the highest yields. IT2 distinguished from the other strains, showing lowest values of hardness, chewiness, gumminess and springiness. It also had brighter and less pigmented flesh with low fat, mainly in the raw state. USA strain showed the most valuable traits in terms of texture and colour, and had higher fat and collagen content in flesh. The physico-chemical profile of each strain was differently modified by cooking. USA strain maintained a positive texture and colour profile after cooking and its quality was the best.

A solution for fillet quality: Slaughter age's effect on protein mechanism and oxidation

“…One of the most important parameters for fish industry is WHC. An increased water content in the muscle has a negative impact on consumer demand by reducing mechanical strength and formation of extremely soft or tender fillets [ 34 ]. It is known that the net load of MPs, the membrane permeability of the muscle cell and its components, namely myofibrils, cytoskeletal connections, and the amount of extracellular space in the muscle are effective in fillet WHC values [ 35 ].…”

Growth, fillet yield, and muscle quality traits are not affected by a genotype by diet interaction in rainbow trout consuming diets that differ in lipid content

“…While there was no genetic line by diet interaction identified for fillet color metrics, the redness (a*) and yellowness (b*) scores were higher in the LY line compared to the HY line, while lightness (L*) did not differ between lines. Fillet color is affected by genetics and environment, as it differs between commercial sources of rainbow trout reared across multiple production sites (Martelli et al, 2014). However, rainbow trout within a commercial production lot that were classified as high fillet yield fish exhibited greater L * and lipid content than their low fillet yield cohorts (Bugeon et al, 2010).…”

Alternative Feed Formulations Impact Growth Performance, Flesh Quality and Consumer Acceptance of Rainbow Trout (Oncorhynchus mykiss)

“…It is interesting to note that the consumer panel discriminates against No PAP compared to other samples, and this sample had the best score for textural features after cooking. The effect of cooking on salmonid flesh is not clear; some authors reported a decline in hardness [66,67] and others an increase [68,69]. Nevertheless, the reason why consumers perceived differences in textural features in line with the laboratory analysis is not clear and should be investigated [70,71].…”