Fishmeal-based diet decreases the redness of sunshine bass (Morone chrysops × Morone saxatilis) fillets |
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Authors: | P Joseph S Li CD Webster LS Metts |
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Affiliation: | a Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546-0215, USA b Aquaculture Research Centre, Kentucky State University, Frankfort, KY 40601, USA |
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Abstract: | The objectives of the present study were to determine the effects of feeding a fishmeal-based diet on color attributes and lipid oxidation in sunshine bass (Morone chrysops × Morone saxatilis) fillets during retail display. A balanced diet containing 30 percent fishmeal (FM) or a diet containing poultry byproduct meal as a complete replacement of fishmeal (PB) was fed to sunshine bass for fifteen months. Harvested fish were filleted, overwrapped with polyvinyl chloride film and stored at 2 °C (REF) or over ice (ICE), under an illuminated retail display. Samples (n = 6) were analyzed after 0, 3, 6, or 9 d storage for color attributes (CIE L∗, a∗, b∗, hue angle and chroma), thiobarbituric acid-reactive substances (TBARS), and pH. TBARS and pH increased (P < 0.05) during storage, indicating progress in lipid oxidation and protein changes. FM fillets demonstrated lower (P < 0.05) a∗ (redness) value and greater (P < 0.05) hue angle than PB fillets. Since consumer acceptance of sunshine bass is dependant upon its white flesh, fishmeal supplementation could be used as a dietary strategy to improve fish marketability. |
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Keywords: | Fishmeal Lipid oxidation Color attributes Sunshine bass Morone chrysops × Morone saxatilis |
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