Fishmeal-based diet decreases the redness of sunshine bass ( Morone chrysops × Morone saxatilis) fillets
The objectives of the present study were to determine the effects of feeding a fishmeal-based diet on color attributes and lipid oxidation in sunshine bass ( Morone chrysops × Morone saxatilis) fillets during retail display. A balanced diet containing 30 percent fishmeal (FM) or a diet containing po...
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| Veröffentlicht in: | Food science & technology 2009-04, Vol.42 (3), p.730-734 |
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| creator | Joseph, P. Suman, S.P. Li, S. Xiong, Y.L. Webster, C.D. Thompson, K.R. Metts, L.S. |
| description | The objectives of the present study were to determine the effects of feeding a fishmeal-based diet on color attributes and lipid oxidation in sunshine bass (
Morone chrysops
×
Morone saxatilis) fillets during retail display. A balanced diet containing 30 percent fishmeal (FM) or a diet containing poultry byproduct meal as a complete replacement of fishmeal (PB) was fed to sunshine bass for fifteen months. Harvested fish were filleted, overwrapped with polyvinyl chloride film and stored at 2
°C (REF) or over ice (ICE), under an illuminated retail display. Samples (
n
=
6) were analyzed after 0, 3, 6, or 9
d storage for color attributes (CIE
L
∗,
a
∗,
b
∗, hue angle and chroma), thiobarbituric acid-reactive substances (TBARS), and pH. TBARS and pH increased (
P
<
0.05) during storage, indicating progress in lipid oxidation and protein changes. FM fillets demonstrated lower (
P
<
0.05)
a
∗ (redness) value and greater (
P
<
0.05) hue angle than PB fillets. Since consumer acceptance of sunshine bass is dependant upon its white flesh, fishmeal supplementation could be used as a dietary strategy to improve fish marketability. |
| doi_str_mv | 10.1016/j.lwt.2008.10.001 |
| format | Article |
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Morone chrysops
×
Morone saxatilis) fillets during retail display. A balanced diet containing 30 percent fishmeal (FM) or a diet containing poultry byproduct meal as a complete replacement of fishmeal (PB) was fed to sunshine bass for fifteen months. Harvested fish were filleted, overwrapped with polyvinyl chloride film and stored at 2
°C (REF) or over ice (ICE), under an illuminated retail display. Samples (
n
=
6) were analyzed after 0, 3, 6, or 9
d storage for color attributes (CIE
L
∗,
a
∗,
b
∗, hue angle and chroma), thiobarbituric acid-reactive substances (TBARS), and pH. TBARS and pH increased (
P
<
0.05) during storage, indicating progress in lipid oxidation and protein changes. FM fillets demonstrated lower (
P
<
0.05)
a
∗ (redness) value and greater (
P
<
0.05) hue angle than PB fillets. Since consumer acceptance of sunshine bass is dependant upon its white flesh, fishmeal supplementation could be used as a dietary strategy to improve fish marketability.</description><identifier>ISSN: 0023-6438</identifier><identifier>EISSN: 1096-1127</identifier><identifier>DOI: 10.1016/j.lwt.2008.10.001</identifier><identifier>CODEN: LBWTAP</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>appearance (quality) ; bass ; Biological and medical sciences ; color ; Color attributes ; consumer acceptance ; feed conversion ; Feeding. Feeding behavior ; fish culture ; fish feeding ; fish fillets ; fish meal ; Fishmeal ; food acceptability ; Food industries ; Fundamental and applied biological sciences. Psychology ; Lipid oxidation ; lipid peroxidation ; Morone chrysops ; Morone chrysops x Morone saxatilis ; Morone chrysops × Morone saxatilis ; Morone saxatilis ; protein degradation ; sensory evaluation ; shelf life ; storage quality ; Sunshine bass ; thiobarbituric acid-reactive substances ; Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><ispartof>Food science & technology, 2009-04, Vol.42 (3), p.730-734</ispartof><rights>2008 Swiss Society of Food Science and Technology</rights><rights>2009 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c382t-e9382a4e5eed740301e50411638cf4798476a4d0e022aca0b0d90fab31d18ee03</citedby><cites>FETCH-LOGICAL-c382t-e9382a4e5eed740301e50411638cf4798476a4d0e022aca0b0d90fab31d18ee03</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0023643808002545$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=21243562$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Joseph, P.</creatorcontrib><creatorcontrib>Suman, S.P.</creatorcontrib><creatorcontrib>Li, S.</creatorcontrib><creatorcontrib>Xiong, Y.L.</creatorcontrib><creatorcontrib>Webster, C.D.</creatorcontrib><creatorcontrib>Thompson, K.R.</creatorcontrib><creatorcontrib>Metts, L.S.</creatorcontrib><title>Fishmeal-based diet decreases the redness of sunshine bass ( Morone chrysops × Morone saxatilis) fillets</title><title>Food science & technology</title><description>The objectives of the present study were to determine the effects of feeding a fishmeal-based diet on color attributes and lipid oxidation in sunshine bass (
Morone chrysops
×
Morone saxatilis) fillets during retail display. A balanced diet containing 30 percent fishmeal (FM) or a diet containing poultry byproduct meal as a complete replacement of fishmeal (PB) was fed to sunshine bass for fifteen months. Harvested fish were filleted, overwrapped with polyvinyl chloride film and stored at 2
°C (REF) or over ice (ICE), under an illuminated retail display. Samples (
n
=
6) were analyzed after 0, 3, 6, or 9
d storage for color attributes (CIE
L
∗,
a
∗,
b
∗, hue angle and chroma), thiobarbituric acid-reactive substances (TBARS), and pH. TBARS and pH increased (
P
<
0.05) during storage, indicating progress in lipid oxidation and protein changes. FM fillets demonstrated lower (
P
<
0.05)
a
∗ (redness) value and greater (
P
<
0.05) hue angle than PB fillets. Since consumer acceptance of sunshine bass is dependant upon its white flesh, fishmeal supplementation could be used as a dietary strategy to improve fish marketability.</description><subject>appearance (quality)</subject><subject>bass</subject><subject>Biological and medical sciences</subject><subject>color</subject><subject>Color attributes</subject><subject>consumer acceptance</subject><subject>feed conversion</subject><subject>Feeding. Feeding behavior</subject><subject>fish culture</subject><subject>fish feeding</subject><subject>fish fillets</subject><subject>fish meal</subject><subject>Fishmeal</subject><subject>food acceptability</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Lipid oxidation</subject><subject>lipid peroxidation</subject><subject>Morone chrysops</subject><subject>Morone chrysops x Morone saxatilis</subject><subject>Morone chrysops × Morone saxatilis</subject><subject>Morone saxatilis</subject><subject>protein degradation</subject><subject>sensory evaluation</subject><subject>shelf life</subject><subject>storage quality</subject><subject>Sunshine bass</subject><subject>thiobarbituric acid-reactive substances</subject><subject>Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><issn>0023-6438</issn><issn>1096-1127</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><recordid>eNp9kM9uEzEQhy0EEqHwAJzwBUQPG8Z_drMrTlVFAamIA_RsTexZ4shZB88G6JPwQH0xHKVwxJfRb_TNT9YnxHMFSwWqe7Ndpp_zUgP0NS8B1AOxUDB0jVJ69VAsALRpOmv6x-IJ8xbqs7pfiHgVebMjTM0amYIMkWYZyBeqkeW8IVkoTMQs8yj5MPEmTiQrzPK1_JRLrslvyi3nPcu7339XjL9wjinyuRxjSjTzU_FoxMT07H6eiZurd18vPzTXn99_vLy4brzp9dzQUAdaaonCyoIBRS1YpTrT-9Guht6uOrQBCLRGj7CGMMCIa6OC6onAnIlXp959yd8PxLPbRfaUEk6UD-w0mL5V3VBBdQJ9ycyFRrcvcYfl1ilwR6lu66pUd5R6XFWp9eblfTmyxzQWnHzkf4daaWvaTlfuxYkbMTv8Vipz80XXglqroTW2Em9PBFUXPyIVxz7S5CnEQn52Icf__OMP2WGWdQ</recordid><startdate>20090401</startdate><enddate>20090401</enddate><creator>Joseph, P.</creator><creator>Suman, S.P.</creator><creator>Li, S.</creator><creator>Xiong, Y.L.</creator><creator>Webster, C.D.</creator><creator>Thompson, K.R.</creator><creator>Metts, L.S.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>F1W</scope><scope>H95</scope><scope>L.G</scope></search><sort><creationdate>20090401</creationdate><title>Fishmeal-based diet decreases the redness of sunshine bass ( Morone chrysops × Morone saxatilis) fillets</title><author>Joseph, P. ; Suman, S.P. ; Li, S. ; Xiong, Y.L. ; Webster, C.D. ; Thompson, K.R. ; Metts, L.S.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c382t-e9382a4e5eed740301e50411638cf4798476a4d0e022aca0b0d90fab31d18ee03</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>appearance (quality)</topic><topic>bass</topic><topic>Biological and medical sciences</topic><topic>color</topic><topic>Color attributes</topic><topic>consumer acceptance</topic><topic>feed conversion</topic><topic>Feeding. Feeding behavior</topic><topic>fish culture</topic><topic>fish feeding</topic><topic>fish fillets</topic><topic>fish meal</topic><topic>Fishmeal</topic><topic>food acceptability</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Lipid oxidation</topic><topic>lipid peroxidation</topic><topic>Morone chrysops</topic><topic>Morone chrysops x Morone saxatilis</topic><topic>Morone chrysops × Morone saxatilis</topic><topic>Morone saxatilis</topic><topic>protein degradation</topic><topic>sensory evaluation</topic><topic>shelf life</topic><topic>storage quality</topic><topic>Sunshine bass</topic><topic>thiobarbituric acid-reactive substances</topic><topic>Vertebrates: anatomy and physiology, studies on body, several organs or systems</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Joseph, P.</creatorcontrib><creatorcontrib>Suman, S.P.</creatorcontrib><creatorcontrib>Li, S.</creatorcontrib><creatorcontrib>Xiong, Y.L.</creatorcontrib><creatorcontrib>Webster, C.D.</creatorcontrib><creatorcontrib>Thompson, K.R.</creatorcontrib><creatorcontrib>Metts, L.S.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><jtitle>Food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Joseph, P.</au><au>Suman, S.P.</au><au>Li, S.</au><au>Xiong, Y.L.</au><au>Webster, C.D.</au><au>Thompson, K.R.</au><au>Metts, L.S.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Fishmeal-based diet decreases the redness of sunshine bass ( Morone chrysops × Morone saxatilis) fillets</atitle><jtitle>Food science & technology</jtitle><date>2009-04-01</date><risdate>2009</risdate><volume>42</volume><issue>3</issue><spage>730</spage><epage>734</epage><pages>730-734</pages><issn>0023-6438</issn><eissn>1096-1127</eissn><coden>LBWTAP</coden><abstract>The objectives of the present study were to determine the effects of feeding a fishmeal-based diet on color attributes and lipid oxidation in sunshine bass (
Morone chrysops
×
Morone saxatilis) fillets during retail display. A balanced diet containing 30 percent fishmeal (FM) or a diet containing poultry byproduct meal as a complete replacement of fishmeal (PB) was fed to sunshine bass for fifteen months. Harvested fish were filleted, overwrapped with polyvinyl chloride film and stored at 2
°C (REF) or over ice (ICE), under an illuminated retail display. Samples (
n
=
6) were analyzed after 0, 3, 6, or 9
d storage for color attributes (CIE
L
∗,
a
∗,
b
∗, hue angle and chroma), thiobarbituric acid-reactive substances (TBARS), and pH. TBARS and pH increased (
P
<
0.05) during storage, indicating progress in lipid oxidation and protein changes. FM fillets demonstrated lower (
P
<
0.05)
a
∗ (redness) value and greater (
P
<
0.05) hue angle than PB fillets. Since consumer acceptance of sunshine bass is dependant upon its white flesh, fishmeal supplementation could be used as a dietary strategy to improve fish marketability.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.lwt.2008.10.001</doi><tpages>5</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0023-6438 |
| ispartof | Food science & technology, 2009-04, Vol.42 (3), p.730-734 |
| issn | 0023-6438 1096-1127 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_20385169 |
| source | Elsevier ScienceDirect Journals |
| subjects | appearance (quality) bass Biological and medical sciences color Color attributes consumer acceptance feed conversion Feeding. Feeding behavior fish culture fish feeding fish fillets fish meal Fishmeal food acceptability Food industries Fundamental and applied biological sciences. Psychology Lipid oxidation lipid peroxidation Morone chrysops Morone chrysops x Morone saxatilis Morone chrysops × Morone saxatilis Morone saxatilis protein degradation sensory evaluation shelf life storage quality Sunshine bass thiobarbituric acid-reactive substances Vertebrates: anatomy and physiology, studies on body, several organs or systems |
| title | Fishmeal-based diet decreases the redness of sunshine bass ( Morone chrysops × Morone saxatilis) fillets |
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