Sensory and Chemical Evaluation of Sunshine Bass (Morone chrysops × M. saxatilis) Fillets During Frozen Storage

Karen L. Bett; Peter B. Johnsen; Carl D. Webster; Laura G. Tiu; Youling L. Xiong; Eric A. Decker

doi:10.1300/J028v08n01_04

Sensory and Chemical Evaluation of Sunshine Bass (Morone chrysops × M. saxatilis) Fillets During Frozen Storage

Karen L. Bett, Peter B. Johnsen, Carl D. Webster, Laura G. Tiu, Youling L. Xiong, Eric A. Decker

Animal and Food Sciences

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

6 Scopus citations

Abstract

Juvenile sunshine bass Morone chrysops X M. saxatilis were fed one of seven practical diets which contained various percentages of protein and lipid. After processing and packaging, the fillets were stored in a commercial freezer (-20°C) for 0, 9, or 18 months. Descriptive flavor evaluation was performed to compare flavor changes attributable to diets and storage. Lipid oxidation changes were monitored with the 2-thiobarbituric acid (TBARS) method. The addition of menhaden oil to the diet (> 6.5%) significantly increased (P <0.05) the intensity of the fishy flavor, whereas anchovy meal did not contribute to the intensity of fishy flavor as much as did fish oil. TBARS values did not significantly (P>0.05) change with frozen storage of sunshine bass fillets from 0 months (2.1 mg malonaldehyde/kg of muscle) to 18 months (2.15 mg malonaldehyde/kg of muscle); however, there was a significant (/> < 0.05) decrease in TBARS values after 9 months of storage (1.6 mg malonaldehyde/kg of muscle). Diet had no effect on TBARS. Data indicate that diet (percentage offish oil) can influence flavor quality of sunshine bass, while diet had little effect on storage quality, even after 18 months of frozen Storage.

Original language	English
Pages (from-to)	53-67
Number of pages	15
Journal	Journal of Applied Aquaculture
Volume	8
Issue number	1
DOIs	https://doi.org/10.1300/J028v08n01_04
State	Published - Jan 21 1998

Bibliographical note

Funding Information:
The authors thank Karla Richardson for typing this manuscript; Steven Grider, Robert Howerton, B.R. Lee, Eddie Redmon, Bill Rednour, Sam Wise, Peter Van Wyk, and Daniel Yancey for technical assistance; Daphne Ingram for preparing sensory data; Suzanne Blanchard and Andrea Csum for conducting TBA analysis, and the Brown-Forman Company, Louisville, KY for use of their facilities and donation of the sunshine. bass. This research was partially funded by a USDA 1890 Institution Capacity Building Grant (No. 93-388144734), a grant from the Southern Regional Aquaculture Center, Stoneville, Mississippi (No. 92-38599-7110) through USDA, and by grants from the USDAICSRS to Kentucky State University under agreements KYX-80-92-05A and KYX-80-96-07A.

ASJC Scopus subject areas

Aquatic Science
Ecology

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10.1300/J028v08n01_04

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title = "Sensory and Chemical Evaluation of Sunshine Bass (Morone chrysops × M. saxatilis) Fillets During Frozen Storage",

abstract = "Juvenile sunshine bass Morone chrysops X M. saxatilis were fed one of seven practical diets which contained various percentages of protein and lipid. After processing and packaging, the fillets were stored in a commercial freezer (-20°C) for 0, 9, or 18 months. Descriptive flavor evaluation was performed to compare flavor changes attributable to diets and storage. Lipid oxidation changes were monitored with the 2-thiobarbituric acid (TBARS) method. The addition of menhaden oil to the diet (> 6.5%) significantly increased (P <0.05) the intensity of the fishy flavor, whereas anchovy meal did not contribute to the intensity of fishy flavor as much as did fish oil. TBARS values did not significantly (P>0.05) change with frozen storage of sunshine bass fillets from 0 months (2.1 mg malonaldehyde/kg of muscle) to 18 months (2.15 mg malonaldehyde/kg of muscle); however, there was a significant (/> < 0.05) decrease in TBARS values after 9 months of storage (1.6 mg malonaldehyde/kg of muscle). Diet had no effect on TBARS. Data indicate that diet (percentage offish oil) can influence flavor quality of sunshine bass, while diet had little effect on storage quality, even after 18 months of frozen Storage.",

author = "Bett, {Karen L.} and Johnsen, {Peter B.} and Webster, {Carl D.} and Tiu, {Laura G.} and Xiong, {Youling L.} and Decker, {Eric A.}",

note = "Funding Information: The authors thank Karla Richardson for typing this manuscript; Steven Grider, Robert Howerton, B.R. Lee, Eddie Redmon, Bill Rednour, Sam Wise, Peter Van Wyk, and Daniel Yancey for technical assistance; Daphne Ingram for preparing sensory data; Suzanne Blanchard and Andrea Csum for conducting TBA analysis, and the Brown-Forman Company, Louisville, KY for use of their facilities and donation of the sunshine. bass. This research was partially funded by a USDA 1890 Institution Capacity Building Grant (No. 93-388144734), a grant from the Southern Regional Aquaculture Center, Stoneville, Mississippi (No. 92-38599-7110) through USDA, and by grants from the USDAICSRS to Kentucky State University under agreements KYX-80-92-05A and KYX-80-96-07A.",

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AU - Tiu, Laura G.

AU - Xiong, Youling L.

AU - Decker, Eric A.

N1 - Funding Information: The authors thank Karla Richardson for typing this manuscript; Steven Grider, Robert Howerton, B.R. Lee, Eddie Redmon, Bill Rednour, Sam Wise, Peter Van Wyk, and Daniel Yancey for technical assistance; Daphne Ingram for preparing sensory data; Suzanne Blanchard and Andrea Csum for conducting TBA analysis, and the Brown-Forman Company, Louisville, KY for use of their facilities and donation of the sunshine. bass. This research was partially funded by a USDA 1890 Institution Capacity Building Grant (No. 93-388144734), a grant from the Southern Regional Aquaculture Center, Stoneville, Mississippi (No. 92-38599-7110) through USDA, and by grants from the USDAICSRS to Kentucky State University under agreements KYX-80-92-05A and KYX-80-96-07A.

PY - 1998/1/21

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N2 - Juvenile sunshine bass Morone chrysops X M. saxatilis were fed one of seven practical diets which contained various percentages of protein and lipid. After processing and packaging, the fillets were stored in a commercial freezer (-20°C) for 0, 9, or 18 months. Descriptive flavor evaluation was performed to compare flavor changes attributable to diets and storage. Lipid oxidation changes were monitored with the 2-thiobarbituric acid (TBARS) method. The addition of menhaden oil to the diet (> 6.5%) significantly increased (P <0.05) the intensity of the fishy flavor, whereas anchovy meal did not contribute to the intensity of fishy flavor as much as did fish oil. TBARS values did not significantly (P>0.05) change with frozen storage of sunshine bass fillets from 0 months (2.1 mg malonaldehyde/kg of muscle) to 18 months (2.15 mg malonaldehyde/kg of muscle); however, there was a significant (/> < 0.05) decrease in TBARS values after 9 months of storage (1.6 mg malonaldehyde/kg of muscle). Diet had no effect on TBARS. Data indicate that diet (percentage offish oil) can influence flavor quality of sunshine bass, while diet had little effect on storage quality, even after 18 months of frozen Storage.

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Sensory and Chemical Evaluation of Sunshine Bass (Morone chrysops × M. saxatilis) Fillets During Frozen Storage

Abstract

Bibliographical note

ASJC Scopus subject areas

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