Fishmeal-based diet decreases the redness of sunshine bass (Morone chrysops × Morone saxatilis) fillets

P. Joseph; S. P. Suman; S. Li; Y. L. Xiong; C. D. Webster; K. R. Thompson; L. S. Metts

doi:10.1016/j.lwt.2008.10.001

Fishmeal-based diet decreases the redness of sunshine bass (Morone chrysops × Morone saxatilis) fillets

P. Joseph, S. P. Suman, S. Li, Y. L. Xiong, C. D. Webster, K. R. Thompson, L. S. Metts

Research output: Contribution to journal › Article › peer-review

4 Scopus citations

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.

Original language	English
Pages (from-to)	730-734
Number of pages	5
Journal	LWT
Volume	42
Issue number	3
DOIs	https://doi.org/10.1016/j.lwt.2008.10.001
State	Published - Apr 2009

Bibliographical note

Funding Information:
This research project was partially funded by a USDA 1890 Institution Capacity Building Grant awarded to Kentucky State University and a USDA grant under agreement KYX-80-00-10A to Kentucky State University.

Keywords

Color attributes
Fishmeal
Lipid oxidation
Morone chrysops × Morone saxatilis
Sunshine bass

ASJC Scopus subject areas

Food Science

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10.1016/j.lwt.2008.10.001

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title = "Fishmeal-based diet decreases the redness of sunshine bass (Morone chrysops × Morone saxatilis) fillets",

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.",

keywords = "Color attributes, Fishmeal, Lipid oxidation, Morone chrysops × Morone saxatilis, Sunshine bass",

author = "P. Joseph and Suman, {S. P.} and S. Li and Xiong, {Y. L.} and Webster, {C. D.} and Thompson, {K. R.} and Metts, {L. S.}",

note = "Funding Information: This research project was partially funded by a USDA 1890 Institution Capacity Building Grant awarded to Kentucky State University and a USDA grant under agreement KYX-80-00-10A to Kentucky State University.",

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AU - Joseph, P.

AU - Suman, S. P.

AU - Li, S.

AU - Xiong, Y. L.

AU - Webster, C. D.

AU - Thompson, K. R.

AU - Metts, L. S.

N1 - Funding Information: This research project was partially funded by a USDA 1890 Institution Capacity Building Grant awarded to Kentucky State University and a USDA grant under agreement KYX-80-00-10A to Kentucky State University.

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AB - 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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KW - Lipid oxidation

KW - Morone chrysops × Morone saxatilis

KW - Sunshine bass

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Fishmeal-based diet decreases the redness of sunshine bass (Morone chrysops × Morone saxatilis) fillets

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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