Comparison of Quality Changes in Eurasian Perch (<i>Perca fluviatilis</i> L.) Fillets Originated from Two Different Rearing Systems during Frozen and Refrigerated Storage
The current knowledge on how different Eurasian perch rearing systems impact the final fillet quality is scant. Therefore, two domestic storage conditions were investigated—10 months frozen (−20 °C) and 12 days refrigerated (+4 °C) storage conditions—in order to determine (i) how the choice of reari...
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doaj-1948069b55574afc94e3976cea3517872021-07-01T00:27:58ZengMDPI AGFoods2304-81582021-06-01101405140510.3390/foods10061405Comparison of Quality Changes in Eurasian Perch (<i>Perca fluviatilis</i> L.) Fillets Originated from Two Different Rearing Systems during Frozen and Refrigerated StorageNima Hematyar0Jan Mraz1Vlastimil Stejskal2Sabine Sampels3Zuzana Linhartová4Marketa Prokesova5Frantisek Vacha6Martin Krizek7Eva Dadakova8Hanne Søndergård Møller9Trine Kastrup Dalsgaard10South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Faculty of Fisheries and Protection of Waters, Research Institute of Fish Culture and Hydrobiology, University of South Bohemia in Ceske Budejovice, Zátiší 728/II, 389 25 Vodňany, Czech RepublicSouth Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Faculty of Fisheries and Protection of Waters, Institute of Aquaculture, University of South Bohemia in České Budějovice, Husova tř. 458/102, 370 05 České Budějovice, Czech RepublicSouth Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Faculty of Fisheries and Protection of Waters, Institute of Aquaculture, University of South Bohemia in České Budějovice, Husova tř. 458/102, 370 05 České Budějovice, Czech RepublicDepartment of Molecular Sciences, Swedish University of Agricultural Sciences, P.O. Box 7015, 75007 Uppsala, SwedenSouth Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Faculty of Fisheries and Protection of Waters, Institute of Aquaculture, University of South Bohemia in České Budějovice, Husova tř. 458/102, 370 05 České Budějovice, Czech RepublicSouth Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Faculty of Fisheries and Protection of Waters, Institute of Aquaculture, University of South Bohemia in České Budějovice, Husova tř. 458/102, 370 05 České Budějovice, Czech RepublicFaculty of Agriculture, University of South Bohemia in Ceske Budejovice, Studentská 1668, 370 05 České Budějovice, Czech RepublicFaculty of Agriculture, University of South Bohemia in Ceske Budejovice, Studentská 1668, 370 05 České Budějovice, Czech RepublicFaculty of Agriculture, University of South Bohemia in Ceske Budejovice, Studentská 1668, 370 05 České Budějovice, Czech RepublicDepartment of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, DenmarkDepartment of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, DenmarkThe current knowledge on how different Eurasian perch rearing systems impact the final fillet quality is scant. Therefore, two domestic storage conditions were investigated—10 months frozen (−20 °C) and 12 days refrigerated (+4 °C) storage conditions—in order to determine (i) how the choice of rearing system affects fillets quality during different processing conditions and (ii) if oxidative changes and other quality parameters were interactive. For the proposed idea, proteome analysis, oxidative changes, and some quality parameters were considered in this study. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) indicated a higher loss of protein in the frozen fillets from ponds (PF) than the fillets from recirculating aquaculture systems (RAS) (RF). Western blot showed a higher protein carbonyls level in RF compared to PF, which was confirmed by the total protein carbonyls during frozen storage. PF indicated less liquid loss, hardness, and oxidation progress than RF in both storage conditions. The biogenic amines index (BAI) in the fillets from either origin showed acceptable levels during storage at +4 °C. Furthermore, the n-3/n-6 ratio was similar for both fillets. The deterioration of fillets during frozen storage was mainly caused by formation of ice crystals followed by protein oxidation, while protein oxidation was the main concern during refrigerated storage confirmed by principal component analysis (PCA) analysis.https://www.mdpi.com/2304-8158/10/6/1405rearing systemsfillet qualityprotein characterizationhardnessliquid loss |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Nima Hematyar Jan Mraz Vlastimil Stejskal Sabine Sampels Zuzana Linhartová Marketa Prokesova Frantisek Vacha Martin Krizek Eva Dadakova Hanne Søndergård Møller Trine Kastrup Dalsgaard |
spellingShingle |
Nima Hematyar Jan Mraz Vlastimil Stejskal Sabine Sampels Zuzana Linhartová Marketa Prokesova Frantisek Vacha Martin Krizek Eva Dadakova Hanne Søndergård Møller Trine Kastrup Dalsgaard Comparison of Quality Changes in Eurasian Perch (<i>Perca fluviatilis</i> L.) Fillets Originated from Two Different Rearing Systems during Frozen and Refrigerated Storage Foods rearing systems fillet quality protein characterization hardness liquid loss |
author_facet |
Nima Hematyar Jan Mraz Vlastimil Stejskal Sabine Sampels Zuzana Linhartová Marketa Prokesova Frantisek Vacha Martin Krizek Eva Dadakova Hanne Søndergård Møller Trine Kastrup Dalsgaard |
author_sort |
Nima Hematyar |
title |
Comparison of Quality Changes in Eurasian Perch (<i>Perca fluviatilis</i> L.) Fillets Originated from Two Different Rearing Systems during Frozen and Refrigerated Storage |
title_short |
Comparison of Quality Changes in Eurasian Perch (<i>Perca fluviatilis</i> L.) Fillets Originated from Two Different Rearing Systems during Frozen and Refrigerated Storage |
title_full |
Comparison of Quality Changes in Eurasian Perch (<i>Perca fluviatilis</i> L.) Fillets Originated from Two Different Rearing Systems during Frozen and Refrigerated Storage |
title_fullStr |
Comparison of Quality Changes in Eurasian Perch (<i>Perca fluviatilis</i> L.) Fillets Originated from Two Different Rearing Systems during Frozen and Refrigerated Storage |
title_full_unstemmed |
Comparison of Quality Changes in Eurasian Perch (<i>Perca fluviatilis</i> L.) Fillets Originated from Two Different Rearing Systems during Frozen and Refrigerated Storage |
title_sort |
comparison of quality changes in eurasian perch (<i>perca fluviatilis</i> l.) fillets originated from two different rearing systems during frozen and refrigerated storage |
publisher |
MDPI AG |
series |
Foods |
issn |
2304-8158 |
publishDate |
2021-06-01 |
description |
The current knowledge on how different Eurasian perch rearing systems impact the final fillet quality is scant. Therefore, two domestic storage conditions were investigated—10 months frozen (−20 °C) and 12 days refrigerated (+4 °C) storage conditions—in order to determine (i) how the choice of rearing system affects fillets quality during different processing conditions and (ii) if oxidative changes and other quality parameters were interactive. For the proposed idea, proteome analysis, oxidative changes, and some quality parameters were considered in this study. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) indicated a higher loss of protein in the frozen fillets from ponds (PF) than the fillets from recirculating aquaculture systems (RAS) (RF). Western blot showed a higher protein carbonyls level in RF compared to PF, which was confirmed by the total protein carbonyls during frozen storage. PF indicated less liquid loss, hardness, and oxidation progress than RF in both storage conditions. The biogenic amines index (BAI) in the fillets from either origin showed acceptable levels during storage at +4 °C. Furthermore, the n-3/n-6 ratio was similar for both fillets. The deterioration of fillets during frozen storage was mainly caused by formation of ice crystals followed by protein oxidation, while protein oxidation was the main concern during refrigerated storage confirmed by principal component analysis (PCA) analysis. |
topic |
rearing systems fillet quality protein characterization hardness liquid loss |
url |
https://www.mdpi.com/2304-8158/10/6/1405 |
work_keys_str_mv |
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