Biometric, nutritional and sensory changes in intensively farmed Murray cod (Maccullochella peelii peelii, Mitchell) following different purging times

Palmeri, Giorgio, Turchini, Giovanni, Caprino, Fabio, Keast, Russell, Moretti, Vittorio M. and De Silva, Sena 2008, Biometric, nutritional and sensory changes in intensively farmed Murray cod (Maccullochella peelii peelii, Mitchell) following different purging times, Food chemistry, vol. 107, no. 4, pp. 1605-1615.

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Title Biometric, nutritional and sensory changes in intensively farmed Murray cod (Maccullochella peelii peelii, Mitchell) following different purging times
Formatted title Biometric, nutritional and sensory changes in intensively farmed Murray cod (Maccullochella peelii peelii, Mitchell) following different purging times
Author(s) Palmeri, Giorgio
Turchini, Giovanni
Caprino, Fabio
Keast, Russell
Moretti, Vittorio M.
De Silva, Sena
Journal name Food chemistry
Volume number 107
Issue number 4
Start page 1605
End page 1615
Publisher Elsevier BV
Place of publication Amsterdam, The Netherlands
Publication date 2008-04-15
ISSN 0308-8146
1873-7072
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.
Language eng
Field of Research 070401 Aquaculture
Socio Economic Objective 830506 Unprocessed or Minimally Processed Fish
HERDC Research category C1 Refereed article in a scholarly journal
HERDC collection year 2008
Copyright notice ©2007, Elsevier Ltd
Persistent URL http://hdl.handle.net/10536/DRO/DU:30017268

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