Progress 03/01/05 to 02/28/12
Outputs
OUTPUTS: The impact of animal handling in the perimortem period has been studied extensively for terrestrial species; however, there is limited work characterizing the relationship between animal management during this time and the impact on quality of muscle derived from cultured fish species. As a final installment to work proposed in WVA00456, we report details on the effect of rigor state, when filleted, on fillet quality with an emphasis on texture. Forty-five rainbow trouts were harvested and immediately slaughtered by percussive stunning and stored, with viscera removed, at 4oC on ice. Fish were processed at 0, 24, and 48 hours postharvest; fillets were stored vacuumed packaged at 4oC. Condition factor, whole body weight, head-on gutted weight, length, percent butterfly fillet, and separable muscle were not affected (p > 0.05) by processing time. PARTICIPANTS: Dr. Greg Weber, Ph. D.; Dr. Timothy Leeds, Ph. D.; and Dr. Beth Cleveland, Ph. D., Research Scientists; National Center for Cool and Coldwater Aquaculture. Dr. Steve Summerfelt, Ph. D., PE, Director, Aquaculture Systems Research and Dr. Christopher Good, DVM, Ph. D. Aquaculture Veterinarian; The Conservation Fund's Freshwater Institute. Dr. Patricia M. Mazik, Ph. D., Coordinator, USGS Cooperative Fish and Wildlife Research Unit; WVU. Dr. Kenneth Semmens, Extension Specialist, Aquaculture; Center for Agricultural and Natural Resources; WVU. TARGET AUDIENCES: The target audience would be food fish producers, particular trout farmers who market food fish. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
The 0-hour postharvest fillets were (p≤0.05) thicker than those filleted at 24 and 48 hours postharvest, indicative of dimensional changes associated with muscle contraction in the absence of skeletal restraint. Moisture content and cook loss were (p > 0.05) lower at 0 h than at 24 and 48 h fillets, and higher cooked moisture was observed for fillets processed at 0 h. A higher fat content in raw (6.44) fillets and a lower fat content in cooked fillets (4.38) were measured for 0 h fillets compared to 24 and 48 h product. A significant rapid decline in rigor angle from 0-24 h was observed, which is indicative of rigor resolution. Fillet L* value increased (p ≤ 0.05) as processing time, postharvest, increased; it was highest at 48 h processing. Meanwhile, 0 h fillets exhibited a (p ≤ 0.05) higher redness and yellowness value. The 0 h fillets had shorter sarcomeres than fillets produced at 24 or 48 h postharvest. Adenosine triphosphate (ATP) catabolism and shear force were measured at 48 h postharvest for all processing treatments. During rigor development, ATP concentration decreased as fillets went into rigor. Adenosine triphosphate gradually decreased (p ≤ 0.05) with processing time. Fillet texture was affected (p ≤ 0.05) by time of processing, which may be due to the activity of myofibrillar proteolysis within the muscle. In conclusion, rainbow trout could be processed at 0 h postharvest without negatively affecting product quality.
Publications
- Adebisi, O. 2012. Effect of rigor state, when processed, on rainbow trout (Oncorhynchus mykiss) fillet quality. MS Thesis, West Virginia University, Morgantown, WV.
- Summerfelt S, T Waldrop, J Davidson, C Good, P B Kenney, B F Terjesen, and William Wolters. 2012. Atlantic salmon growout trials in freshwater, closed-containment systems at the Conservation Fund's Freshwater Institute. Salmon Containment Workshop.
- Aussanasuwannakul A, S D Slider, M Salem, J Yao, and P B Kenney. 2012. Comparison of variable-blade to Allo-Kramer shear method in assessing rainbow trout (Oncorhynchus mykiss) fillet firmness. J. Food Science 77:S335-341.
- Aussanasuwannakul A, G M Weber, M Salem, J Yao, S Slider, M L Manor, and P B Kenney. 2012. Effect of sexual maturation on thermal stability, viscoelastic properties, and texture of female rainbow trout, Oncorhynchus mykiss, fillets. J. Food Science 77:S77-S83.
- Cleveland B M, P B Kenney, M L Manor, and G M Weber. 2012. Effect of feeding level and sexual maturation on carcass and fillet characteristics and indices of protein degradation in rainbow trout (Oncorhynchus mykiss). Aquaculture 338-341:228-236.
- Cleveland B, P B Kenney, M Manor, and G Weber. (2012). Effects of maturation, diet, and estradiol on indices of protein degradation in rainbow trout (Oncorhychus mykiss). Aquaculture, 12.
- Hafs A W, P M Mazik, P B Kenney, and J T Silverstein. 2012. Impact of carbon dioxide level, water velocity, strain, and feeding regimen on growth and fillet attributes of cultured rainbow trout (Oncorhynchus mykiss). Aquaculture 350-353:46-53.
- Leeds T, P B Kenney, and M Manor. (2012, June). Genetic parameter estimates for feed intake, body composition, and fillet quality traits in a rainbow trout population selected for improved growth. In International Symposium on Genetics in Aquaculture (Vol. 259).
- Manor M L, G M Weber, M Salem, J Yao, A Aussanasuwannakul, and P B Kenney. 2012. Effect of sexual maturation and triploidy on chemical composition and fatty acid content of energy stores in female rainbow trout, Oncorhynchus mykiss. Aquaculture 364-365:312-321.
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Progress 01/01/11 to 12/31/11
Outputs
OUTPUTS: In collaboration with USDA/ARS/National Center for Cool and Cold Water Aquaculture (NP 106) and consistent with objectives of WVA 00456, phenotypic characterization of fish growth and fillet quality attributes was completed on 5 fish from each of 95 families. Body, organ , and viscera weights were collected. Carcass attributes including butterfly fillet and separable muscle weights, various morphometric measures (fillet and belly flap thickness), muscle color, pH, and texture were measured. A subset of samples was selected from 95 families based on separable muscle weight (High Yield, HY; Low Yield, LY) and composition (High Fat, HF; Low Fat, LF). Growth, proximate composition, fatty acid composition, lipid and adipocyte gene expression and adipose cellularity will be evaluated in 5 fish from 4 phenotype combinations (HY*HF, HY*LF, LY*HF, and LY*LF). These data will aid identification of potential genetic markers for development of germplasm with improved growth and fillet attributes. Moreover, these gravimetric, morphometric, and composition data will be used in development of ultrasonography as a tool for rapid carcass evaluation in selection and management of rainbow trout as a food fish. An evaluation of the impact of rigor state (pre-rigor, rigor, post-rigor), when filleted, on rainbow trout muscle quality has been completed and includes measurement of ATP and its catabolites (ADP, AMP, IMP, Inosine, and Hypoxanthine), sarcomere length, texture, compostition, and rigor angle. Rigor angle was determined at 0, 3, 6, 24, 27, 36, and 48 h to define and identify rigor state for filleting; these data will be used to develop best processing practices for rainbow trout. PARTICIPANTS: Dr. Greg Weber, Ph. D and Dr. Timothy Leeds, Ph. D., Research Scientists; National Center for Cool and Coldwater Aquaculture. Dr. Steve Summerfelt, Ph. D., PE, Director, Aquaculture Systems Research and Dr. Christopher Good, DVM, Ph. D. Aquaculture Veterinarian; The Conservation Fund's Freshwater Institute. Dr. Patricia M. Mazik, Ph. D., Coordinator, USGS Cooperative Fish and Wildlife Research Unit; WVU. TARGET AUDIENCES: Not relevant to this project. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
These outcomes are the result of a continued partnership between Hatch project WVA00456; The Conservation Fund's Freshwater Institute; and the National Center for Cool and Cold Water Aquaculture. The current year's work demonstrates fillet quality differences from multiple rainbow trout families. Implications regarding identification of genetic markers for fillet quality attributes and use of ultrasonography in predicting fillet yield are forthcoming. Rigor state of trout muscle at filleting did not affect texture development following cooking. Implications of rigor state on processing attributes and freshness indicators are forthcoming.
Publications
- Manor, M, PB Kenney, G Weber, J Yao, A Aussanasuwannakul, M Salem. 2011. Effect of sexual maturation and polyploidy on chemical composition and fatty acid content of energy stores in female rainbow trout Oncorhynchus mykiss. World Aquaculture Society, Aquaculture America 2011. Abstract 339.
- Salem, M, PB Kenney, CE Rexroad III, J Yao. 2011. Towards molecular biomarkers for muscle atrophy and fillet quality in rainbow trout. World Aquaculture Society, Aquaculture America 2011. Abstract 34.
- Good, C, J Davidson, T Waldrop, PB Kenney, B Shepard, and S Summerfelt. 2011. Effects of strain and photoperiod manipulation (to produce smoltification) in a 2X2 factorial study on Atlantic salmon growth, processing attributes, and sexual maturation to 24-months post-hatch in freshwater RAS. World Aquaculture Society, Aquaculture America 2011. Abstract 436.
- Aussanasuwannakul, A, PB Kenney, GM Weber, J Yao, SD Slider, ML Manor, and M Salem. 2011. Effect of sexual maturation on growth , fillet composition, and texture of female rainbow trout (Oncorhynchus mykiss) on a high nutritional plane. Aquaculture 317: 79-88.
- Kamireddy, N, S Jittinandana, PB Kenney, SD Slider, RA Kiser, PM Mazik, and JA Hankins. 2011. Effect of dietary vitamin E supplementation and refrigerated storage on quality of rainbow trout fillets. J. Food Science 76(4):S233-S241.
- Aussanasuwannakul, GM Weber, J Yao, SD Slider, ML Manor, and PB Kenney. 2011. Effect of sexual maturation on thermal stability, viscoelastic properties and texture of female rainbow trout, Oncorhynchus mykiss, fillets. J. Food Science, In press.
- Qi, N, M Salem, PB Kenney, TD Leeds, B Cleveland, CE Rexroad III, J Yao. 2011 Molecular characterization of the ADT-Tor signaling pathway in rainbow trout: potential role in muscle growth/degradation. Plant and Animal Genomes XIX Conference. Abstract W042.
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Progress 01/01/10 to 12/31/10
Outputs
OUTPUTS: Physiological processes in the rainbow trout affect 1) in the short term, changes in muscle food quality associated with variation in postmortem metabolism and 2) in the long term, changes in composition and texture associated with metabolism that supports a dominant process such as vitellogenesis. Studies of 1) thermal stability and rheological properties of muscle proteins from sterile (triploid, 3N) and fertile (diploid, 2N) females, 2) Allo-Kramer Shear v. a variable-blade shear for texture evaluation and relationship to soluble collagen, and 3) rigor onset and texture development in rainbow trout fillets were completed. Thermal denaturation and viscoelastic behavior of white muscle from diploid (2N; fertile) and triploid (3N; sterile) female rainbow trout was investigated at 6 age endpoints from July 2008 through spawning in March 2009. Differential scanning calorimetry showed in March, that the actin denaturation temperature (Tmax, actin) of 2N females was higher than that observed in 3N females (78.18 v. 77.14 degrees C). From 35 to 45 degrees C, viscoelastic measurement showed that muscle from 2N females and younger fish (July, 16 mo) had greater elastic character (lower tan ) than muscle from 3N females or older fish (November-March; 20-24 mo). A new shear attachment (variable-blade, VB) with 12 blades arranged in perpendicular (PER) orientation to muscle fibers was compared to the Allo-Kramer (AK) shear method. Sensitivity of VBPER was determined by its ability to detect differences in firmness of fillets from two independent studies, a 2N and 3N female maturation study and a storage condition study. In the maturation study, VBPER showed that firmness of cooked fillet was at minimum in January (22 mo; P<0.0001); shear force=62.70 g/g and energy of shear=27501 g*mm. Regardless of ploidy, AKPER showed that raw fillets were firmer at spawning in March (24 mo; 364.72 g/g; P<0.05) than in December and January (264.84 g/g). Using AKPER, fillet firmness increased after cooking, and the softest cooked fillet among the three time points was in Jan (353.90 g/g). In March, alkaline-insoluble (a-i) HYP of raw fillets increased by 4 fold from Jan (74.98 v. 17.25 μmole/g, P<0.05). A-i HYP correlated with AKPER shear force (r=0.57, P<0.0001) and energy of shear (r=0.47, P=0.0003) with the predictability of 32 and 22% of the variability in raw texture. VBPER shear-cutting method showed a comparable sensitivity in detecting variation in cooked texture and discriminating difference between raw and cooked texture. The effect of rigor state (pre-rigor, deep-rigor, and post-rigor), when fish are filleted, on raw and cooked fillet quality was evaluated. Pre-rigor fillets exhibited the highest pH (P<0.05), lowest cook loss (P<0.05), and the greatest cooked dimensional changes (P<0.05) of the three rigor states. Rigor state when filleted did not affect (P>0.05) shear force. PARTICIPANTS: Dr. Greg Weber, Ph. D., Research Scientist, National Center for Cool and Coldwater Aquaculture; Dr. Steven Summerfelt, PhD, PE, Director, Aquaculture Systems Research; and Dr. Christopher Good, DVM, PhD, Aquaculture Veterinarian were critical partners in the accomplishments of this reporting period. TARGET AUDIENCES: The aquaculture and aquatic food industries are stakeholders best served by this work. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
These outcomes are the result of a continued partnership between Hatch project WVA00456; USDA/CSREES/NRICGP project, 2007-35205-17914; The Conservation Fund's Freshwater Institute; and the National Center for Cool and Cold Water Aquaculture. These findings indicate that spawning induced changes should be considered when developing preharvest management strategies to optimize quality of fillets from fertile rainbow trout. Additional work is needed to 1) define the relationship between production parameters and fillet quality and 2)categorize and characterize trout fillet texture.
Publications
- Aussanasuwannakul, A, PB Kenney, RG Brannan, SD Slider, M Salem, and J Yao. 2010. Relating instrumental texture, determined by variable-blade and allo-kramer shear attachments, to sensory analysis of rainbow trout, Oncorhynchus mykiss, fillets. J. Food Sciences 75(7):S365-S374.
- Pojedinec, S, SD Slider, PB Kenney, MK Head, S Jittinandana, and WR Henning. 2010. Carcass maturity and dicationic salts affect preblended, low-fat, low-sodium restructured beef. Meat Science doi: 10.1016/j.meatsci.2010.12.012.
- Wang, J, M Salem, N Qi, PB Kenney, CE Rexroad III, J Yao. 2010. Molecular characterization of the MuRF genes in raingow trout: potential role in muscle degradation. Comparative Biochemistry and Physiology, Part B doi:10.1016/j.cbpb.2010.11.010
- Aussanasuwannakul A, P Kenney , S Slider, M Salem, J Yao, G Weber, M Manor. 2010. Composition and thermal and rheological properties affect texture of rainbow trout (Oncorhynchus mykiss) fillets during sexual maturation. 2010 IFT Annual Meeting and Food Expo Book of Abstracts 181-05.
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Progress 01/01/09 to 12/31/09
Outputs
OUTPUTS: Trout fillets were exposed to 3-day refrigeration (R3), 7-day refrigeration (R7), 3-day refrigeration followed by 30-day frozen storage (R3F30), and 7-day refrigeration followed by 30-day frozen storage (R7F30). Instrumental texture of raw and cooked fillets was determined by five-blade Allo-Kramer (AK) and variable-blade attachment (VB) where 12 blades were arranged in perpendicular (PER) and parallel (PAR) orientations to muscle fibers. Instrumental texture was related to sensory hardness, juiciness, elasticity, fatness, and coarseness. Raw fillets lost 3.66% of their original weight after 30-day frozen storage. After cooking, weight loss further increased to 15.97%. Allo-Kramer (AKPER) yielded the highest maximum force (g/g) for both raw and cooked fillets. Twelve blades in a perpendicular orientation (VBPER) yielded higher force than blades in a parallel orientation (VBPAR). Force determined by AKPER was correlated with sensory fatness (rs=0.97, P<0.001). Area (g/g*sec) determined by VBPER correlated, to a lesser degree, with sensory hardness (rs=0.42, P<0.05). Egg development and maturation affect fillet composition, thermal and rheological properties, collagen content, and raw texture. At 20 months of age, 2N fish had lower crude fat content (6.83 vs. 9.03%) and higher moisture content (70.61 vs. 68.72%) than 3N fish. On a dry matter basis (DM), total HYP was 37.42 micrograms/g at 16 months and increased to 79.15 micrograms/g by 24 mo. At 24 mo, 2N fish had higher insoluble HYP than 3N fish (33.57 vs. 14.74 micrograms/g). Two denaturation peaks (Tmax) for 2N and 3N fish, respectively, were observed at 24 months of age (78.18 vs. 77.14 degrees C and 94.69 vs. 89.12 degrees C). Diploids had a higher elastic response (phase angle) than triploids (0.25 vs. 0.26 degree). Age affected gelation of muscle at temperatures greater than or equal to 50 degrees C. Fillets were softer, regardless of ploidy, between 18 and 22 months (288.77g/g) compared to the original texture (475.15g/g). Fish growth, egg development, proximate composition, and fatty acid composition of muscle, liver, visceral fat, and gonads were determined from July 2008 to March 2009. Ploidy (2N or 3N) did not affect growth responses (whole body weight, length, condition factor, eviscerated body weight, and empty body weight). Gonadosomatic index (GSI) of diploid females was higher than triploid GSI for all months except July when diploids were in the early stages of vitellogenesis (P<0.05). Percent viscera (excluding gonads) of 3N females was higher than 2N females beginning in November (20 months) indicating that 3N females had more visceral fat than diploids (P<0.05). Crude fat content of triploid fillets increased while the fat content of diploid fillets remained unchanged from July (16 months) to March (24 months). Saturated fatty acids decreased while linoleic acid (C18:2n-6) and docosahexaenoic acid (C22:6n-3) increased from July to March in 2N fillets (P<0.05). Palmitic acid (C16:0) and oleic acid (C18:1n-9) decreased while highly unsaturated fatty acids (C20:5n-3 and C22:6n-3) increased from July to March in 3N fillets (P<0.05). PARTICIPANTS: Dr. Greg Weber, Ph. D., Research Scientist, National Center for Cool and Coldwater Aquaculture; Dr. Steven Summerfelt, PhD, PE, Director, Aquaculture Systems Research; and Dr. Christopher Good, DVM, PhD, Aquaculture Veterinarian were critical partners in the accomplishments of this reporting period. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
These outcomes are the result of a partnership between Hatch project, WVU 00456; USDA/CSREES/NRICGP project, 2007-35205-17914; The Conservation Fund's Freshwater Institute; and the National Center for Cool and Cold Water Aquaculture. Thorough characterization of variables impacting muscle food quality requires consideration of pre- and post harvest timeframes. The variable-blade attachment was developed in consultation with the manufacturer, Texture Technologies Corp. (Scarsdale, NY). It is accurate valid, and less destructive, and it is also sensitive to muscle fiber orientation differences. Animal age and egg development effects on growth and fillet composition begin at 20 months of age. Insoluble collagen contributed to greater elasticity and firmer fillets. Because omega-3 and -6 fatty acids increased from 16 to 24 months of age, nutritional value of rainbow trout fillets is influenced by age.
Publications
- Salem M, Kenney P B, Rexroad III CE, and Yao J. 2009. Proteomic signature of muscle atrophy in rainbow trout. J. Proteomics. Available online November 2009.
- Aussanasuwannakul A, Kenney PB, Slider SD, Salem M, and Yao, J. 2009. Comparison of Allo- Kramer to a novel multiblade attachment for assessing texture of rainbow trout (Oncorhynchus mykiss) fillets. 2009 IFT Annual Meeting and Food Expo Book of Abstracts 118-06.
- Aussanasuwannakul A, Slider SD, Kenney PB, Summerfelt S, Davidson J, Welsh C. 2009. Characterizing rainbow trout (Oncorhynchus mykiss) growth, fillet attributes and sexual maturity to 26 months. 2009 IFT Annual Meeting and Food Expo Book of Abstracts 118-24.
- Manor M. 2009. Effect of age and polyploidy on growth, composition, fatty acids, and egg development in rainbow trout, Onchorhynchus mykiss. Morgantown, WV. West Virginia University. Master's Thesis.
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Progress 01/01/08 to 12/31/08
Outputs
OUTPUTS: Results of work on harvest endpoint, sex condition, and cooking temperature were reported at the IFT Annual Meeting and Food Expo, New Orleans, LA. PARTICIPANTS: We partnered with the Conservation Fund's Freshwater Institute and the National Center for Cool and Coldwater Aquaculture in generating these data. Individual scientists were Dr. Steve Summerfelt (TCFFI) and Dr. Greg Weber (NCCCWA). TARGET AUDIENCES: Rainbow trout processors PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
Effect of harvest endpoint, sex condition, and cooking temperature on collagen content and fillet texture was determined. Three fish from each of 3 sex conditions (immature male, IM; precocious male, PM; and female, F) were collected at 2 endpoints (June and July). Texture (Kramer Shear) of raw and cooked fillets (65 degrees C) was measured, and cook yield was determined. Additionally, sample extraction temperature (25, 45, and 65 degrees C) was considered to improve accuracy in determining collagen content. Soluble and insoluble collagen, total collagen, and percent soluble and insoluble collagen content were determined. Sex condition affected texture (weight, g/force, g); PM fillets were firmest (259.6 g/g) followed by F (235.7 g/g) and IM (210.9 g/g) fillets. Cook yield was not affected by sex condition in June; however, in July, cook yield followed this order: IM > F > PM (82.2 > 77.8 > 74.7 percent, respectively). Raw fillets were firmer (294.1 g/g) than cooked fillets (176.7 g/g). Total collagen was highest in raw and cooked samples extracted at 45 degrees C. Highest percent soluble collagen was obtained at 25 degrees C in raw samples (28.5 percent) and at 65 degrees C in cooked samples (25.7 percent). Increased percent soluble collagen corresponded with decreased percent insoluble collagen at 25 and 65 degrees C (71.6 percent and 74.3 percent, respectively). Sex condition impacts fillet quality, and accurate determination of collagen is a function of sample processing protocol. Fish growth and development and raw and cooked, fillet quality attributes were observed to establish the relationship between these variables and fish age. Ten female, rainbow trout were collected at 8 age end points (14, 16, 18, 20, 22, 24, 25, 26 months). Cook yield, fillet moisture and fat content, and raw and cooked fillet texture were determined. Raw fillet texture increased (P < 0.0001) over the last three months from 212.1 (24 mo) to 361.3 g per g (26 mo). Additionally, moisture increased from 63.2 to 66.3 percent, and fat decreased from 18.1 to 11.7 percent over the last 3 months. This change in composition coincided with an increase in raw fillet firmness. Texture variation was determined with a newly designed multi-blade attachment (Texture Technologies Corp.), mounted with 12 removable and rotatable thin blades, and this attachment was compared to an Allo-Kramer shear attachment. Texture variation was created by cooking temperature and storage time at 4 degrees C. Fillets were refrigerated for 0 and 14 days. Alkaline -soluble, insoluble, and total hydroxyproline (HYP) concentration was determined to assess collagen 's contribution to texture. Fillets stored for 0 d were firmer than fillets stored for 14d (337.4 vs. 275.9 g/g). The Allo - Kramer attachment, with thicker blades and with blades arranged perpendicular to fish muscle fiber direction, detected differences in fillet texture. The multi - blade attachment showed that shear direction affects force generated.
Publications
- No publications reported this period
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Progress 01/01/07 to 12/31/07
Outputs
OUTPUTS: Results were presented at the 2007 Institute of Food Technologists Annual Meeting and Food Expo Littler, T, Kenney P, Slider S, and Summerfelt S. Frequency of Aeromonas spp. detection in rainbow trout, Oncorhynchus mykiss, and water of recirculation aquaculture systems. 2007. IFT Annual Meeting and Food Expo Book of Abstracts 003-21. Kenney P, Slider S, Mazik P, and Silverstein J. Impact of carbon dioxide level, strain, water velocity, and feeding regimen on growth and fillet attributes of cultured rainbow trout, Oncorhynchus mykiss. 2007. IFT Annual Meeting and Food Expo Book of Abstracts 003-22. Littler T, Slider S, Romanczak T, Felton E, and Kenney P. Meat quality of steers finished on pasture or in confinement. 2007. IFT Annual Meeting and Food Expo Book of Abstracts 210-01
PARTICIPANTS: Dr. Gene Felton, Assistant Professor, WVU Animal and Nutritional Sciences Dr. Steve Summerfelt, The Conservation Fund,s Freshwater Institute Dr. Patricia Mazik, USGS Cooperative Fish and Wildlife Research Unit Dr. Jeffery Silverstein, USDA/ARS National Center For Cool and Coldwater Aquaculture
TARGET AUDIENCES: Rainbow trout producers and processors Beef producers and processors
Impacts
Production and harvest strategies for terrestrial and aquatic food animal species directly impact the quality and safety of products generated from these animals. In the production of rainbow trout, Aeromonas spp. were isolated over a six-month period from water and fillets. The highest frequency of positive samples occurred in October (15/30), and the lowest occurred in November (4/21). Five fillet core samples were positive after 7-d refrigeration. November sampling generated 1 positive, each, from the source, 80% reuse, 80% reuse fish rinsate, and 95% reuse rinsate. September psychrotrophic counts ranged from 2.30 to 2.76 log10 CFU/cm2, initially, and from 3.38 to 4.81 log10 CFU/cm2 after 7d storage at 3 degrees C. In October, they were < 1 to 3.89 log10 CFU/cm2, initially, and 4.34 to 6.41 log10 CFU/cm2 after 7d. Three rainbow trout stunning methods (ice slurry with CO2, automated stunning, and manual stunning) and two feed withdrawal periods (none, one-week) were
replicated four times. Stunning method did not affect (P>0.05) fillet composition, color, or texture; however, rigor onset was more rapid in fish stunned using an ice slurry purged with CO2. One-week feed withdrawal increased (P<0.05) fillet yield (71.4 vs 69.6%), cook yield (84.9 vs 84.2%), Kramer shear force (490.9 vs 433.3 g/g) and, and it decreased psychrotrophic bacterial counts (11.1 vs 0.7 colony forming units/cm2). Twelve steers were assigned randomly to pasture regrowth or a corn silage-based diet. Muscles from pasture-finished steers had lower (P<0.05) L* values (lighter in color) and higher (P<0.05) a* values (more red) than muscles from steers finished on the corn-silage-based diet. However, the L* value of the Rectus femoris (RF) muscle was higher (darker in color) and a* value of the Longissimus lumborum (LL) muscle was lower. Muscles from steers fed the corn-silage-based diet contained less moisture and more crude fat (P<0.05) than muscles from pasture-fed steers. The
LL and lateral portion of the Infraspinatus (IS) produced the lowest (P<0.05) Warner-Bratzler shear values. The LL also had the lowest (P<0.05) pH and b* value and the highest (P<0.05) cook yield, crude protein and ash content. In general, the IS had a lower cook yield, crude protein and ash content with higher pH and moisture. Linoleic acid was highest in the LL, and diet did not affect its amount. Proportions of oleic, arachidic, linolenic, arachidonic, or eicosapentaenoic acids were not affected by finishing regimen or muscle. Thorough monitoring of aquatic production systems is warranted to establish a microbial baseline for storage stability and safety of rainbow trout fillets. Beef quality management should focus on muscle attributes when time on different finishing regimens is limited.
Publications
- Kiess AS, Kenney PB, and Nayak RR. 2007. Campylobacter detection in commercial turkeys. British Poultry Science 48:567-572.
- Kamireddy N, Kenney PB, Jittinandana S, and Slider SD. 2007. Acidified sodium chlorite solution as an antimicrobial treatment for rainbow trout (Oncorhynchus mykiss) fillets. J. Food Protection. Accepted
- Littler, T. 2007. Frequency of Aeromonas spp. detection in rainbow trout and recirculation aquaculture systems and the storage stability of fillets. M.S. Thesis. West Virginia University, Morgantown
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Progress 01/01/06 to 12/31/06
Outputs
Production environment and management practices may impact fillet quality attributes, including storage stability. Effects of carbon dioxide level, strain, water velocity, and feeding frequency on fillet yield and quality attributes were evaluated. In addition, effect of production system on psychrotrophic count and presence or absence of Aeromonas was studied. From day 28 to day 89 of the trial, cook yield and Kramer shear increased. Moisture content decreased after 28 d, fat increased after 28 d, and protein content increased after 56 d. Velocity or CO2 did not affect (P>0.05) Kramer shear in this study. Fish from the low CO2 treatment were heavier than fish from the high CO2 treatment (568.2 v. 517.3 g). In a second trial, muscle tissue contained more (P<0.05) fat when fish were fed 3 times per day compared to once a day (6.55 v. 5.42%). Also, fish were larger (P<0.05) when fed 3 times per day (954.0 v. 730.7 g). Higher CO2 level did not change (P>0.05) muscle
moisture or fat content; however, it decreased (P<0.05) whole weights (912.9 v. 771.8 g). Fillet yield was not affected (P>0.05) by CO2 level, feeding regimen, or strain. Rainbow trout and water samples were collected from flow-through, 80% water reuse, and 95% water reuse systems for Aeromonas isolation. Three fish from each system were rinsed in Buffered Peptone Buffer (BPB). Three additional fish per system were filleted, divided into right and left halves, and halves were randomly assigned to d 1 or d 7 evaluations. Aeromona spp. were isolated according to accepted procedures and presumptive positives were speciated with API 20NE. Psychrotrophic plate count was determined for cores initially and after refrigeration at 4 + or - 2 degrees C for 7 d using plate count agar (PCA) and incubation at 26 + or - 2 degrees C for 48 h. Frequency of Aeromonas spp. detection and psychrotrophic counts were affected by sampling period, and they did not appear to be affected by water reuse.
Aeromonas hydrophila and A. sobria were identified with the predominant organism as A. hydrophila.
Impacts
Aquaculture plans for production of rainbow trout should include fillet quality and microbiological benchmarks in a system's approach to optimize quality and wholesomeness with minimum variation.
Publications
- Danley, ML, Kenney PB, Mazik PM, Kiser R, and Hankins JA. 2005. Effects of carbon dioxide stress on intensively cultured rainbow trout Oncorhynchus mykiss: physiological responses, growth, and fillet attributes. Journal World Aquaculture Society 36:249-261.
- Jittinandana S, Kenney PB, Slider SD, and Kamireddy N, and Hankins JS. 2006. High dietary vitamin E affects storage stability of frozen-refrigerated trout fillets. J. Food Science 71:91-96.
- Jittinandana S, Kenney PB, Slider SD, and Hankins JA. 2006. Effect of high dietary vitamin E on lipid stability of oven-cooked and hot-smoked trout fillets. J. Food Science. 71:130-136.
- Kenney PB, Waldrop T, Summerfelt S, and Slider S. 2006. Stunning Method and Feed Withdrawal Affect Postmortem Metabolism and Quality of Rainbow Trout Muscle. IFT Annual Meeting and Food Expo Book of Abstracts 039A-10.
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Progress 01/01/05 to 12/31/05
Outputs
Preharvest conditioning and stunning method are important variables to manage for enhancement of consumer acceptability of rainbow trout fillets. Development of stunning and handling protocols to minimize undue stress to the animal without compromising product attributes is critical. The objective of this study was to describe the effect of stunning method and feed withdrawal on postmortem metabolism and fillet attributes. Three stunning methods (ice slurry with CO2, automated stunning, and manual stunning) and two feed withdrawal periods (none, one-week) generated 6 treatments that were replicated four times. For each treatment combination, 5 fish were used to determine fillet yield, cook yield, composition, texture, psychrotrophic bacterial counts and color; three fish were used to monitor muscle pH, temperature, and rigor index at 0, 0.5, 1, 2, 4, 8, and 24 h post harvest. Stunning method did not affect (P>0.05) fillet composition, color, or texture; however, rigor
onset was more rapid in fish stunned using an ice slurry purged with CO2. One-week feed withdrawal increased (P<0.05) fillet yield (71.4 vs 69.6%), cook yield (84.9 vs 84.2%), Kramer shear force (490.9 vs 433.3 g/g) and, and it decreased psychrotrophic bacterial counts (11.1 vs 0.7 colony forming units/cm2). Fillet color and composition were not affected (P>0.05) by feed withdrawal.
Impacts
In the context of this experiment, stunning method minimally affected processing and fillet attributes. Whereas, feed withdrawal does affect fillet attributes, and it is a significant component of animal conditioning prior to harvest.
Publications
- Jittinandana S, Kenney PB, Mazik PM, Danley M, Nelson CD, Kiser RA, and Hankins JA. 2005. Transport and stunning affect quality of arctic char fillets. J. Muscle Foods 16:274-288
- Jittinandana S, Kenney PB, and Slider SD. 2005. Cryoprotectants preserve quality of restructured trout products following freeze-thaw cycling. J. Muscle Foods 16:354-378.
- Jittinandana, S, Kenney PB, and Slider SD. 2005. Cryoprotectants affect physical properties of restructured trout during frozen storage. J. Food Sci. 70:35-42.
- Jittinandana S, Kenney PB, and Slider SD. 2005. Sucrose penetration and functionality of frozen trout muscle affected by tumbling conditions. J. Aquatic Food Product Technol. 14(3):23-43.
- Jittinandana S, Kenney PB, Slider SD, and Hankins JS. 2005. Effect of high dietary vitamin E on lipid stability of oven-cooked and hot-smoked trout fillets. J. Food Science. Accepted.
- Jittinandana S, Kenney PB, Slider SD, and Kamireddy N, and Hankins JS. 2005. High dietary vitamin E affects storage stability of frozen-refrigerated trout fillets. J. Food Science. Accepted.
- Salem M, Kenney B, Rexroad C, and Yao J. 2005. Molecular characterization of muscle atrophy and proteolysis associated with spawning in rainbow trout. Comp. Biochem. Physiol. Accepted.
- Jittinandana S, Kenney PB, Slider SD, Kenney PB, Mills EW and Irudayaraj, JMK. 2005. Prediction of storage modulus in low-fat, comminuted meat products using near-infrared spectroscopy. 2005 Institute of Food Technologists Annual Meeting and Food Expo Book of Abstracts 89F-27.
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