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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Bibliographic Details
Published in:Foods 2020-03, Vol.9 (4), p.388
Main Authors: Komolka, Katrin, Bochert, Ralf, Franz, George P, Kaya, Yagmur, Pfuhl, Ralf, Grunow, Bianka
Format: Article
Language:English
Subjects:
Animal husbandry
Animals
Aquaculture
Automation
European perch
Fish
Fishing
Food processing industry
Food science
maraena whitefish
Meat
Meat quality
Methods
Nutrition research
Oncorhynchus mykiss
Parameters
Perca fluviatilis
pikeperch
Proteins
rainbow trout
Salmon
Salmonidae
Salmonids
shear force
Shear strength
Species
Studies
Traditional farming
Trout
Water temperature
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Summary: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 ( ) and maraena whitefish ( ) as well as two percids (European perch, and pikeperch, ) were utilized for this comparison. The results demonstrate that the meat of the salmonids is very analogous. However, the 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.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods9040388