Effect of Sexual Maturation on Thermal Stability, Viscoelastic Properties, and Texture of Female Rainbow Trout, Oncorhynchus mykiss, Fillets
The nutrient and energy demand of sexual maturation in many fish cultivars causes structural change to key contractile proteins and thereby, affects fillet firmness. Thermal denaturation and viscoelastic properties of white muscle from diploid (2N; fertile) and triploid (3N; sterile) female rainbow...
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| creator | Aussanasuwannakul, Aunchalee Weber, Greg M Salem, Mohamed Yao, Jianbo Slider, Susan Manor, Meghan L Kenney, P. Brett |
| description | The nutrient and energy demand of sexual maturation in many fish cultivars causes structural change to key contractile proteins and thereby, affects fillet firmness. Thermal denaturation and viscoelastic properties of white muscle from diploid (2N; fertile) and triploid (3N; sterile) female rainbow trout were investigated at 6 age endpoints from July 2008 through spawning in March 2009. Differential scanning calorimetry showed, in March, that the actin denaturation temperature (T max,actin) of 2N females was higher than that observed in 3N females (78.17 v. 77.27 degrees C). From 35 to 45 deg C, viscoelastic measurement revealed that muscle from 2N females and younger fish (July, 16 mo) had greater elasticity (lower tan ) than muscle from 3N females and older fish (November-March; 20 -24 mo), respectively. The highest elastic response and the firmest fillets were observed in July. Raw fillets were softer (Allo-Kramer shear; P |
| doi_str_mv | 10.1111/j.1750-3841.2011.02512.x |
| format | Article |
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No claim to original US government works</rights><rights>2015 INIST-CNRS</rights><rights>Journal of Food Science © 2011 Institute of Food Technologists® No claim to original US government works.</rights><rights>Copyright Institute of Food Technologists Jan 2012</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5552-343170f1d02bff50e205f4cd6b81fa844e59b7308569383749e5de44423e07643</citedby><cites>FETCH-LOGICAL-c5552-343170f1d02bff50e205f4cd6b81fa844e59b7308569383749e5de44423e07643</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1750-3841.2011.02512.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1750-3841.2011.02512.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,4010,27900,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=25820932$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22260134$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Aussanasuwannakul, Aunchalee</creatorcontrib><creatorcontrib>Weber, Greg M</creatorcontrib><creatorcontrib>Salem, Mohamed</creatorcontrib><creatorcontrib>Yao, Jianbo</creatorcontrib><creatorcontrib>Slider, Susan</creatorcontrib><creatorcontrib>Manor, Meghan L</creatorcontrib><creatorcontrib>Kenney, P. Brett</creatorcontrib><title>Effect of Sexual Maturation on Thermal Stability, Viscoelastic Properties, and Texture of Female Rainbow Trout, Oncorhynchus mykiss, Fillets</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>The nutrient and energy demand of sexual maturation in many fish cultivars causes structural change to key contractile proteins and thereby, affects fillet firmness. Thermal denaturation and viscoelastic properties of white muscle from diploid (2N; fertile) and triploid (3N; sterile) female rainbow trout were investigated at 6 age endpoints from July 2008 through spawning in March 2009. Differential scanning calorimetry showed, in March, that the actin denaturation temperature (T max,actin) of 2N females was higher than that observed in 3N females (78.17 v. 77.27 degrees C). From 35 to 45 deg C, viscoelastic measurement revealed that muscle from 2N females and younger fish (July, 16 mo) had greater elasticity (lower tan ) than muscle from 3N females and older fish (November-March; 20 -24 mo), respectively. The highest elastic response and the firmest fillets were observed in July. Raw fillets were softer (Allo-Kramer shear; P<0.05) from September to January (288.77 g/g on average) than those collected in July (475.15 g/g) and March (366.79 g/g). Soft fillets became firmer after cooking except for January samples. Greater cook yield and softer fillets were observed in January compared to December. Lipid accumulation in 3N females may lubricate muscle fibers and protect them from losing functionality during the spawning season for animals on a high plane of nutrition.</description><subject>actin</subject><subject>Actins - chemistry</subject><subject>Actins - metabolism</subject><subject>Animals</subject><subject>Aquaculture</subject><subject>Biological and medical sciences</subject><subject>Chemical Phenomena</subject><subject>cooking</subject><subject>cooking quality</subject><subject>Cultivars</subject><subject>denaturation</subject><subject>Dietary Fats - analysis</subject><subject>Dietary Fats - metabolism</subject><subject>Differential scanning calorimetry</subject><subject>diploidy</subject><subject>elasticities</subject><subject>Elasticity</subject><subject>energy</subject><subject>feeding level</subject><subject>Female</subject><subject>Females</subject><subject>Fillets</subject><subject>firmness</subject><subject>Fish</subject><subject>Fish and seafood industries</subject><subject>fish fillets</subject><subject>Fish Proteins - chemistry</subject><subject>Fish Proteins - metabolism</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gels</subject><subject>Hot Temperature</subject><subject>Lipids</subject><subject>Maturation</subject><subject>Mechanical Phenomena</subject><subject>muscle fibers</subject><subject>Muscle Fibers, Fast-Twitch - chemistry</subject><subject>Muscle Fibers, Fast-Twitch - metabolism</subject><subject>Muscles</subject><subject>Oncorhynchus mykiss</subject><subject>Oncorhynchus mykiss - genetics</subject><subject>Oncorhynchus mykiss - growth & development</subject><subject>Oncorhynchus mykiss - metabolism</subject><subject>Ploidies</subject><subject>Protein Denaturation</subject><subject>Proteins</subject><subject>rainbow trout muscle</subject><subject>Seafood - analysis</subject><subject>Seasons</subject><subject>Sexual Maturation</subject><subject>sexual maturity</subject><subject>spawning</subject><subject>Surface layer</subject><subject>Temperature</subject><subject>Texture</subject><subject>thermal stability</subject><subject>Transition Temperature</subject><subject>triploidy</subject><subject>Trout</subject><subject>viscoelastic properties</subject><subject>Viscoelasticity</subject><subject>Viscosity</subject><issn>1750-3841</issn><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkt9u0zAUxiMEYmPwCmAJIbhoi_8nuZmEyjqoBkM0A4kby0mPqbs0Lnaite_AQ-OspSAuAMuSj-zf9_kcnZMkiOARievlckRSgYcs42REMSEjTAWho82d5PjwcPe3-Ch5EMISY0wpk_eTI0qpxITx4-T7mTFQtcgZNINNp2v0Tred1611DYq7WIBfxdtZq0tb23Y7QJ9sqBzUOrS2Qh-8W4NvLYQB0s0cFbCJcuj9JhCFgD5q25TuBhXede0AXTaV84ttUy26gFbbaxuicmLrGtrwMLlndB3g0f48Sa4mZ8X4zfDi8vzt-NXFsBJC0CHjjKTYkDmmpTECA8XC8Gouy4wYnXEOIi9ThjMhc5axlOcg5sA5pwxwKjk7SZ7vfNfefesgtGoVa4K61g24LqicpESSlPbki7-ShMlMZBkh4t8oJjjHTBIS0ad_oEvX-SaWfEuJmCpPI5XtqMq7EDwYtfZ2pf02QqofA7VUfYdV32HVj4G6HQO1idLH-w-6cgXzg_Bn3yPwbA_oUOnaeN1UNvziREZxzmjkTnfcja1h-98JqOnk9awPo8FwZ2BDC5uDgfbXSqYsFerz-3OFZ8X0y7iYqiLyT3a80U7prz4mdTWL1jIOb55jydgPVdjkTw</recordid><startdate>2012</startdate><enddate>2012</enddate><creator>Aussanasuwannakul, Aunchalee</creator><creator>Weber, Greg M</creator><creator>Salem, Mohamed</creator><creator>Yao, Jianbo</creator><creator>Slider, Susan</creator><creator>Manor, Meghan L</creator><creator>Kenney, P. Brett</creator><general>Blackwell Publishing Inc</general><general>Wiley</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7S9</scope><scope>L.6</scope><scope>7X8</scope></search><sort><creationdate>2012</creationdate><title>Effect of Sexual Maturation on Thermal Stability, Viscoelastic Properties, and Texture of Female Rainbow Trout, Oncorhynchus mykiss, Fillets</title><author>Aussanasuwannakul, Aunchalee ; Weber, Greg M ; Salem, Mohamed ; Yao, Jianbo ; Slider, Susan ; Manor, Meghan L ; Kenney, P. Brett</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5552-343170f1d02bff50e205f4cd6b81fa844e59b7308569383749e5de44423e07643</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>actin</topic><topic>Actins - chemistry</topic><topic>Actins - metabolism</topic><topic>Animals</topic><topic>Aquaculture</topic><topic>Biological and medical sciences</topic><topic>Chemical Phenomena</topic><topic>cooking</topic><topic>cooking quality</topic><topic>Cultivars</topic><topic>denaturation</topic><topic>Dietary Fats - analysis</topic><topic>Dietary Fats - metabolism</topic><topic>Differential scanning calorimetry</topic><topic>diploidy</topic><topic>elasticities</topic><topic>Elasticity</topic><topic>energy</topic><topic>feeding level</topic><topic>Female</topic><topic>Females</topic><topic>Fillets</topic><topic>firmness</topic><topic>Fish</topic><topic>Fish and seafood industries</topic><topic>fish fillets</topic><topic>Fish Proteins - chemistry</topic><topic>Fish Proteins - metabolism</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gels</topic><topic>Hot Temperature</topic><topic>Lipids</topic><topic>Maturation</topic><topic>Mechanical Phenomena</topic><topic>muscle fibers</topic><topic>Muscle Fibers, Fast-Twitch - chemistry</topic><topic>Muscle Fibers, Fast-Twitch - metabolism</topic><topic>Muscles</topic><topic>Oncorhynchus mykiss</topic><topic>Oncorhynchus mykiss - genetics</topic><topic>Oncorhynchus mykiss - growth & development</topic><topic>Oncorhynchus mykiss - metabolism</topic><topic>Ploidies</topic><topic>Protein Denaturation</topic><topic>Proteins</topic><topic>rainbow trout muscle</topic><topic>Seafood - analysis</topic><topic>Seasons</topic><topic>Sexual Maturation</topic><topic>sexual maturity</topic><topic>spawning</topic><topic>Surface layer</topic><topic>Temperature</topic><topic>Texture</topic><topic>thermal stability</topic><topic>Transition Temperature</topic><topic>triploidy</topic><topic>Trout</topic><topic>viscoelastic properties</topic><topic>Viscoelasticity</topic><topic>Viscosity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Aussanasuwannakul, Aunchalee</creatorcontrib><creatorcontrib>Weber, Greg M</creatorcontrib><creatorcontrib>Salem, Mohamed</creatorcontrib><creatorcontrib>Yao, Jianbo</creatorcontrib><creatorcontrib>Slider, Susan</creatorcontrib><creatorcontrib>Manor, Meghan L</creatorcontrib><creatorcontrib>Kenney, P. 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Brett</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of Sexual Maturation on Thermal Stability, Viscoelastic Properties, and Texture of Female Rainbow Trout, Oncorhynchus mykiss, Fillets</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2012</date><risdate>2012</risdate><volume>77</volume><issue>1</issue><spage>S77</spage><epage>S83</epage><pages>S77-S83</pages><issn>1750-3841</issn><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>The nutrient and energy demand of sexual maturation in many fish cultivars causes structural change to key contractile proteins and thereby, affects fillet firmness. Thermal denaturation and viscoelastic properties of white muscle from diploid (2N; fertile) and triploid (3N; sterile) female rainbow trout were investigated at 6 age endpoints from July 2008 through spawning in March 2009. Differential scanning calorimetry showed, in March, that the actin denaturation temperature (T max,actin) of 2N females was higher than that observed in 3N females (78.17 v. 77.27 degrees C). From 35 to 45 deg C, viscoelastic measurement revealed that muscle from 2N females and younger fish (July, 16 mo) had greater elasticity (lower tan ) than muscle from 3N females and older fish (November-March; 20 -24 mo), respectively. The highest elastic response and the firmest fillets were observed in July. Raw fillets were softer (Allo-Kramer shear; P<0.05) from September to January (288.77 g/g on average) than those collected in July (475.15 g/g) and March (366.79 g/g). Soft fillets became firmer after cooking except for January samples. Greater cook yield and softer fillets were observed in January compared to December. Lipid accumulation in 3N females may lubricate muscle fibers and protect them from losing functionality during the spawning season for animals on a high plane of nutrition.</abstract><cop>Malden, USA</cop><pub>Blackwell Publishing Inc</pub><pmid>22260134</pmid><doi>10.1111/j.1750-3841.2011.02512.x</doi><tpages>7</tpages></addata></record> |
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| subjects | actin Actins - chemistry Actins - metabolism Animals Aquaculture Biological and medical sciences Chemical Phenomena cooking cooking quality Cultivars denaturation Dietary Fats - analysis Dietary Fats - metabolism Differential scanning calorimetry diploidy elasticities Elasticity energy feeding level Female Females Fillets firmness Fish Fish and seafood industries fish fillets Fish Proteins - chemistry Fish Proteins - metabolism Food industries Fundamental and applied biological sciences. Psychology Gels Hot Temperature Lipids Maturation Mechanical Phenomena muscle fibers Muscle Fibers, Fast-Twitch - chemistry Muscle Fibers, Fast-Twitch - metabolism Muscles Oncorhynchus mykiss Oncorhynchus mykiss - genetics Oncorhynchus mykiss - growth & development Oncorhynchus mykiss - metabolism Ploidies Protein Denaturation Proteins rainbow trout muscle Seafood - analysis Seasons Sexual Maturation sexual maturity spawning Surface layer Temperature Texture thermal stability Transition Temperature triploidy Trout viscoelastic properties Viscoelasticity Viscosity |
| title | Effect of Sexual Maturation on Thermal Stability, Viscoelastic Properties, and Texture of Female Rainbow Trout, Oncorhynchus mykiss, Fillets |
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