Biometric, nutritional and organoleptic changes in intensively farmed Murray Cod (Maccullochella peelii peelii) purged for different time periods

Palmeri, Giorgio, Turchini, Giovanni, Keast, Russell, Moretti, Vittorio and De Silva, Sena 2006, Biometric, nutritional and organoleptic changes in intensively farmed Murray Cod (Maccullochella peelii peelii) purged for different time periods, in Innovation In Aquaculture: Abstracts Book: Skretting Australasian Aquaculture Conference, Australian Aquaculture, Australia.


Title Biometric, nutritional and organoleptic changes in intensively farmed Murray Cod (Maccullochella peelii peelii) purged for different time periods
Author(s) Palmeri, Giorgio
Turchini, Giovanni
Keast, Russell
Moretti, Vittorio
De Silva, Sena
Conference name Australasian Aquaculture Conference
Conference location Adelaide, Australia
Conference dates August 27-30 2006
Title of proceedings Innovation In Aquaculture: Abstracts Book: Skretting Australasian Aquaculture Conference
Editor(s) [Unknown]
Publication date 2006
Conference series Australasian Aquaculture Conference
Publisher Australian Aquaculture
Place of publication Australia
Keyword(s) flavour volatile compounds
sensory evaluation
purging
starvation
fatty acids
product quality
Summary A period of purging before harvesting is common practice in intensive aquaculture to eliminate any possible off flavours from the fish. The present study was conducted to evaluate the biometrical, nutritional and sensory changes in intensively farmed Murray cod (Maccullochella peelii peelii) after 0, 2 and 4 weeks of purging. After the main biometric parameters were recorded, fish were analysed for proximate, fatty acid composition and flavour volatile compounds. A consumer preference test (triangle test) was also conducted to identify sensorial differences that may affect the consumer acceptability of the product.

Fish purged for 2 and 4 weeks had a significant weight loss of 4.1% and 9.1%, respectively, compared to unpurged fish, whilst perivisceral fat content did not change. The concentration of saturated (SFA), monounsaturated (MUFA) and highly unsaturated (HUFA) fatty acids were not significantly affected by purging time, while polyunsaturated fatty acids (PUFA), n − 3 and n − 3 HUFA were significantly higher (P < 0.05) in purged fish compared to unpurged fish. Consumers were able to detect differences between the purged and unpurged fish (P < 0.05) preferring the taste of the purged fish. However, consumers were unable to distinguish between fish purged for 2 and 4 weeks.

This study showed that a 2 weeks purging period was necessary and sufficient to ameliorate the final organoleptic quality of farmed Murray cod. With such a strategy the nutritional qualities of edible flesh are improved while the unavoidable body weight loss is limited.
Notes Available online 22 October 2007.
ISSN 0308-8146
Language eng
Field of Research 070401 Aquaculture
HERDC Research category E1.1 Full written paper - refereed
Copyright notice ©2007 Elsevier
Persistent URL http://hdl.handle.net/10536/DRO/DU:30014771

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