Determination and Comparison of Physical Meat Quality Parameters of Percidae and Salmonidae in Aquaculture
Although aquaculture has been the fastest growing food sector for decades, there are no standardized parameters for most of the fish species regarding physical meat quality. Therefore, this study provides for the first time an overview of the physical meat characteristics of the most important fish...
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| Format: | Article |
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MDPI AG
2020-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/4/388 |
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| author | Katrin Komolka Ralf Bochert George P. Franz Yagmur Kaya Ralf Pfuhl Bianka Grunow |
| author_facet | Katrin Komolka Ralf Bochert George P. Franz Yagmur Kaya Ralf Pfuhl Bianka Grunow |
| author_sort | Katrin Komolka |
| collection | DOAJ |
| description | Although aquaculture has been the fastest growing food sector for decades, there are no standardized parameters for most of the fish species regarding physical meat quality. Therefore, this study provides for the first time an overview of the physical meat characteristics of the most important fish species of the German Baltic Sea coast. Traditional farmed salmonids (rainbow trout (<i>Oncorhynchus mykiss</i>) and maraena whitefish (<i>Coregonus maraena</i>) as well as two percids (European perch, <i>Perca fluviatilis</i> and pikeperch, <i>Sander lucioperca</i>) were utilized for this comparison. The results demonstrate that the meat of the salmonids is very analogous. However, the <i>post mortem</i> degradation process starts faster in trout meat. In contrast, the meat quality characteristics of the percids are relatively different. The meat of pikeperch has comparatively low shear strength with a high water-holding capacity resulting in high meat tenderness. The opposite situation is present in European perch. The results indicate that it is not possible to establish the overall quality characteristics for fish or production form, as there is a high range of variability. Consequently, it is particularly important that meat quality characteristics are developed for important aquaculture species for further improvement through changes in husbandry conditions when necessary. |
| first_indexed | 2024-03-11T10:12:07Z |
| format | Article |
| id | doaj.art-c129f6ec1287474fbb34e350224f8100 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T10:12:07Z |
| publishDate | 2020-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-c129f6ec1287474fbb34e350224f81002023-11-16T14:28:58ZengMDPI AGFoods2304-81582020-03-019438810.3390/foods9040388Determination and Comparison of Physical Meat Quality Parameters of Percidae and Salmonidae in AquacultureKatrin Komolka0Ralf Bochert1George P. Franz2Yagmur Kaya3Ralf Pfuhl4Bianka Grunow5Institute of Muscle Biology and Growth, Leibniz Institute for Farm Animal Biology (FBN), 18196 Dummerstorf, GermanyMecklenburg-Vorpommern Research Centre for Agriculture and Fisheries (LFA MV), Institute of Fisheries, Research Station Aquaculture, 18375 Born, GermanyInstitute of Muscle Biology and Growth, Leibniz Institute for Farm Animal Biology (FBN), 18196 Dummerstorf, GermanyInstitute of Muscle Biology and Growth, Leibniz Institute for Farm Animal Biology (FBN), 18196 Dummerstorf, GermanyInstitute of Muscle Biology and Growth, Leibniz Institute for Farm Animal Biology (FBN), 18196 Dummerstorf, GermanyInstitute of Muscle Biology and Growth, Leibniz Institute for Farm Animal Biology (FBN), 18196 Dummerstorf, GermanyAlthough aquaculture has been the fastest growing food sector for decades, there are no standardized parameters for most of the fish species regarding physical meat quality. Therefore, this study provides for the first time an overview of the physical meat characteristics of the most important fish species of the German Baltic Sea coast. Traditional farmed salmonids (rainbow trout (<i>Oncorhynchus mykiss</i>) and maraena whitefish (<i>Coregonus maraena</i>) as well as two percids (European perch, <i>Perca fluviatilis</i> and pikeperch, <i>Sander lucioperca</i>) were utilized for this comparison. The results demonstrate that the meat of the salmonids is very analogous. However, the <i>post mortem</i> degradation process starts faster in trout meat. In contrast, the meat quality characteristics of the percids are relatively different. The meat of pikeperch has comparatively low shear strength with a high water-holding capacity resulting in high meat tenderness. The opposite situation is present in European perch. The results indicate that it is not possible to establish the overall quality characteristics for fish or production form, as there is a high range of variability. Consequently, it is particularly important that meat quality characteristics are developed for important aquaculture species for further improvement through changes in husbandry conditions when necessary.https://www.mdpi.com/2304-8158/9/4/388meat qualityshear forcerainbow troutmaraena whitefishpikeperchEuropean perch |
| spellingShingle | Katrin Komolka Ralf Bochert George P. Franz Yagmur Kaya Ralf Pfuhl Bianka Grunow Determination and Comparison of Physical Meat Quality Parameters of Percidae and Salmonidae in Aquaculture Foods meat quality shear force rainbow trout maraena whitefish pikeperch European perch |
| title | Determination and Comparison of Physical Meat Quality Parameters of Percidae and Salmonidae in Aquaculture |
| title_full | Determination and Comparison of Physical Meat Quality Parameters of Percidae and Salmonidae in Aquaculture |
| title_fullStr | Determination and Comparison of Physical Meat Quality Parameters of Percidae and Salmonidae in Aquaculture |
| title_full_unstemmed | Determination and Comparison of Physical Meat Quality Parameters of Percidae and Salmonidae in Aquaculture |
| title_short | Determination and Comparison of Physical Meat Quality Parameters of Percidae and Salmonidae in Aquaculture |
| title_sort | determination and comparison of physical meat quality parameters of percidae and salmonidae in aquaculture |
| topic | meat quality shear force rainbow trout maraena whitefish pikeperch European perch |
| url | https://www.mdpi.com/2304-8158/9/4/388 |
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