Biometric, nutritional and sensory characteristic modifications in farmed Murray cod (Maccullochella peelii peelii) during the purging process

Palmeri, Giorgio, Turchini, Giovanni.M, Marriot, Philip. J, Morrison, Paul and De Silva, Sena 2009, Biometric, nutritional and sensory characteristic modifications in farmed Murray cod (Maccullochella peelii peelii) during the purging process, Aquaculture, vol. 287, no. 3-4, pp. 354-360.

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Title Biometric, nutritional and sensory characteristic modifications in farmed Murray cod (Maccullochella peelii peelii) during the purging process
Formatted title Biometric, nutritional and sensory characteristic modifications in farmed Murray cod (Maccullochella peelii peelii) during the purging process
Author(s) Palmeri, Giorgio
Turchini, Giovanni.M
Marriot, Philip. J
Morrison, Paul
De Silva, Sena
Journal name Aquaculture
Volume number 287
Issue number 3-4
Start page 354
End page 360
Total pages 7
Publisher Elsevier B.V.
Place of publication Amsterdam, The Netherlands
Publication date 2009-02-18
ISSN 0044-8486
1873-5622
Keyword(s) fasting
fatty acids
fish
off-flavour
SPME
starvation
GC-MS
volatile compounds
Summary Intensively farmed, market-size Murray cod (~ 600 g), were purged (transferred into a clean water system and starved) and sampled at three day intervals for a total of 18 days (D0, D3, D6, D9, D12, D15 and D18). Purged fish lost from 6% (D3) to 14% (D18) body weight, and the weight loss was highly correlated to the number of days of purging/starvation. Condition factor and Hepatosomatic Index decreased significantly (P < 0.05) only after 18 days of purging compared to the control (D0). Fillet lipid content (%) did not vary during the trial. Eicosapentaenoic acid (EPA: 20:5 n−3) decreased and docosapentaenoic acid (DPA: 22:5 n−3) increased (P < 0.05) during the trial, while docosahexaenoic acid (DHA: 22:6 n−3) did not show any significant variation. Purging contributed positively to the improvement of the volatile flavour compound composition, with a significant (P < 0.05) reduction in total volatile aldehydes and an increase in total volatile hydrocarbons. Since no major differences were found between samples during the last stages of the purging process (D12, D15 and D 18), it is possible to conclude that, under these experimental conditions, 12 days is the minimum duration to obtain an improvement in the volatile compound profile of intensively farmed Murray cod whilst keeping body weight loss to a minimum.
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 2009
Copyright notice ©2008, Elsevier B.V.
Persistent URL http://hdl.handle.net/10536/DRO/DU:30020780

Document type: Journal Article
Collection: School of Life and Environmental Sciences
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