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Influence of dietary lipid and protein source on sensory quality of organic rainbow trout (Oncorhynchus mykiss) after ice storage

Green-Pedersen, Ditte ; Hyldig, Grethe; Jacobsen, Charlotte; Baron, Caroline; Lund, Ivar; Nielsen, Henrik Hauch and Jokumsen, Alfred (2011) Influence of dietary lipid and protein source on sensory quality of organic rainbow trout (Oncorhynchus mykiss) after ice storage. [Betydningen af protein og lipid kilde på sensorisk kvalitet af is-lagret regnbueørred.] Journal of Aquatic Food Product Technology (JAFPT) , , - . [Submitted]

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The aim of this work was to study whether the type of protein and lipid source in feed for organic Rainbow trout (Onchorhynchus mykiss) influenced the sensory quality. The protein sources were fishmeal and a matrix of organic vegetable plant mealsproteins, while the lipid sources were fish oil and organic oils of linseed, sunflower, rapeseed and grape seed, respectively. Sensory profiling was performed after 3, 5, 7 and 14 days of storage in ice. Besides sensory analysis also lipid profiles weare measured. The resultsed showed that the lipid type in the feed aeffected the sensory characteristics after 3 days of storage. Especially the trout that had grape seed oil in the feed had a different sensory profile than the trout that had fish oil in the feed. These differences could be explained by the lipid profiles in the fillets. Also after 7 days of ice storage differences in the sensory profile wereas observed again as a result of the used lipid types used. After 7 days of ice storage ThusHere the trout that had grape seed oil orand rapeseed oil for instance had a more neutral flavor and odor profile compared to the other trout fed on linseed or sunflower oil´s. After 14 days of storage no effect of lipid type in the feed was observed, but the trout which had fish meal as protein source had higher intensity of several negative sensory descriptors compared to trout that had the vegetable protein matrix. Overall the results showed that the dietaryfeeds content of protein and lipid aeffecteds the sensory characteristics of the trout in different ways during the ice storage period.

Summary translation

Formålet var at undersøge hvorvidt typen af protein og lipid i foderet til økologisk regnbueørred påvirkede produktkvaliteten efter is-lagring. Protein kilderne var fiskemel og en matrix af økologiske planteproteiner,mens lipid kilderne var fish oil og økologiske olier af henholdsvis hørfrø, solsikke, raps og vindruekerner. Sensory profiling was performed after 3, 5, 7 and 14 days of storage in ice. Efter 7 dages is-lagring havde ørreder, der havde fået henholdsvis vinduekerneolie og rapsolie i diæten en mere neutral lugt og smag end i ørreder, der havde fået hørfrøolie og solsikkeolie. Generelt syntes lipid kilden at påvirke den sensoriske kvalitet i begyndelsen af lagringsperioden mens protein kilden syntes at have en mere udtalt betydning mod slutningen af lagringsperioden.

EPrint Type:Journal paper
Keywords:Feed, Rainbow Trout, Sensory, Lipid, Protein, Organic
Subjects: Food systems > Food security, food quality and human health
Food systems > Produce chain management
Research affiliation: Denmark > DARCOF III (2005-2010) > ORAQUA - Organic fish production
Denmark > DTU - Technical University of Denmark
Deposited By: Jokumsen, Senior Advisory Scientist Alfred
ID Code:19720
Deposited On:30 Nov 2011 14:03
Last Modified:16 Jul 2012 13:55
Document Language:English
Refereed:Submitted for peer-review but not yet accepted

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