Effect of Trisodium Phosphate or Water Dip on the Survival of Salmonella and Listeria monocytogenes Inoculated Catfish Before and After Freezing

Salmonella and Listeria monocytogenes (LM) are occasional contaminants on raw fish. Catfish fillets were artificially contaminated with LM and Salmonella, dipped in a 1.5 % (30 min) trisodium phosphate solution (TSP), and cryogenically frozen. After 3 months frozen storage, Salmonella (2 log), but not LM, was inactivated on the fillets treated with the dip. This indicates that TSP dip followed by cryogenic freezing can be used to control Salmonella, but not LM, on catfish fillets.     

Listeria monocytogenes is inhibited on fillets of cold‐smoked sunshine bass,Morone chrysops × Morone saxatilis,with an edible corn zein‐based coating incorporated with lemongrass essential oil or nisin

Ready‐to‐eat (RTE) foods have been identified as a high‐risk food group because of the number of outbreaks caused by food‐borne pathogens isolated from these products. As these items receive no further processing or heat treatment prior to consumption, bacterial pathogens such as Salmonella, Staphylococcus aureus, Escherichia coli, and Listeria monocytogenes present a serious threat to consumer safety. Of particular concern, L. monocytogenes is resistant to various food storage techniques, including reduced or modified atmosphere packaging, refrigerated storage, and increased salt concentration. Cold‐smoked fishery products have been implicated in a number of listeriosis cases, where it is estimated that between 6 and 36% of cold‐smoked fish is contaminated with L. monocytogenes. Edible coatings incorporated with natural antimicrobials have been suggested to control pathogenic and spoilage bacteria on a variety of meat products. In this study, edible zein‐based coatings incorporated with nisin and lemongrass essential oil (LG) (8%) were evaluated for antibacterial action against L. monocytogenes and spoilage organisms on cold‐smoked, cultured hybrid striped bass, Morone saxatilis × Morone chrysops, under polyvinyl chlorine (PVC) and vacuum packaging for 14 days (PVC) and 42 days (vacuum packaging), respectively, at 4°C. In this study, corn zein‐based edible coatings were found to be an effective carrier for nisin and LG. Nisin‐treated samples were most effective against L. monocytogenes in both PVC and vacuum‐packaged fillets, with a total reduction of 3.5 log and 3.7 log, respectively over the length of the storage time. LG‐treated samples reduced L. monocytogenes cell counts by 2.5 log in PVC and 1.7 log in vacuum‐packaged samples. Only LG‐treated samples packaged in PVC were found to inhibit the growth of spoilage organisms. Because nisin‐ and LG‐treated fillets reduced L. monocytogenes, they may be useful methods to improve food safety in smoked seafood.     

Change in flesh quality associated with early maturation of Atlantic halibut (Hippoglossus hippoglossus)

To determine the effect of maturation on flesh quality, 20 Atlantic halibut (Hippoglossus hippoglossus) consisting of mature and immature fish of both sexes were killed on site, exsanguinated and stored on ice. After 6 days of storage, the fish was gutted and filleted before colour, texture hardness and shear force were evaluated to determine the effect of maturation. Results show that mature males excreted black mucus from the skin during ice storage, while a greyish mucus was observed from immature fish. Mature fish had approximately 2% lower slaughter yield and 6% lower fillet yield compared with immature fish. The fillets from mature males were significantly harder compared with fillets from immature fish and the muscle structure proved to be stronger as an increased fracturability was observed in mature fish. In colour, fillets from mature fish proved to have a whiter appearance (L^*) than immature fish, while no difference was seen in a^* and b^* values. We conclude that the physiological changes associated with maturation affects the end quality, and may be related to slower growth.     

Effect of Chitosan and Garlic Essential Oil on Microbiological and Biochemical Changes that Affect Quality in Grass Carp (Ctenopharyngodon idellus) Fillets During Storage at 4°C

Solutions of chitosan (2%, w/v), garlic essential oil (5%, v/v), and their combination (2%, w/v chitosan +5%, v/v garlic essential oil) were applied to the surface of grass carp fillets. Subsequently, sensory, microbiological analyses (total viable count (TVC), Pseudomonas spp., Aeromonas spp., and H₂S-producing bacteria), and physicochemical changes (total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and centrifugation loss) of grass carp fillets were evaluated over a 16-day storage at 4 ± 1°C. The treated samples resulted in significantly (p < 0.05) higher overall acceptance scores than the control from day 8. The TVC of grass carp fillets was reduced from the initial level (4.0 log CFU/g) to 2–3 log CFU/g when the fillets were treated with either garlic essential oil or chitosan solution. After 4 days of storage, the Pseudomonas spp. counts in the chitosan-treated samples were significantly lower (p < 0.05) than the counts in control and samples treated with garlic essential oil. A lag phase of 6 days for the counts of H₂S-producing bacteria of fish fillets that were treated with chitosan or the combination solution was observed. The combination of chitosan with garlic essential oil did not show synergistic effects, although it displayed a higher degree of antimicrobial efficacy with respect to the spoiled bacteria. However, the combination of chitosan with garlic essential oil was the most effective at inhibiting the formation of TVB-N. Samples that were treated with garlic essential oil displayed the highest TBARS levels on days 4 and 6 (p < 0.05).     

Chemometrics Approaches to Monitoring of Biogenic Amines Changes in Three Fish Species

The biogenic amine contents in fillets of three freshwater fish of kutum (Rutilus frisii), common carp (Cyprinus carpio), and Caspian salmon (Salmon caspius) were monitored during storage at 4°C for 20 days. The amounts of biogenic amines were determined at regular intervals using high performance liquid chromatography after derivatization with benzoyl chloride. Significant differences in the levels of selected biogenic amines among the fish samples were found (p < 0.05) during storage times. While the amount of putrescine, cadaverine, histamine, and tyramine in the fish fillets increased during the storage time, the changes in spermine and spermidine contents of the fish species were minor and both showed low and inverse correlations with storage time. For each of the three fish species, the sensory acceptability limit was found to be 4–8 days. The quality and biogenic amine indices of fish samples showed high correlation with storage time (r > 0.9). The principal component analysis of the results indicated that the formation of biogenic amines displays a certain behavioral pattern in all fish samples.     

Quality and Shelf Life Assessment of Puffer Fish (Lagocephalus guentheri) Fillets during Chilled Storage

The aim of the study was to quantify the shelf life and quality characteristics of puffer fish, Lagocephalus guentheri, fillets on chilled storage at 2 ± 1°C. The puffer fish muscle contains 16.14% protein, 80.76% moisture, 0.99% ash, and 0.17% fat. The mouse bioassay proved the absence of tetradotoxin in muscle, liver, skin, and gonads of the fish. The polyunsaturated fatty acid to saturated fatty acid (P/S) ratio of puffer fish was found to be 1.3, with n-3 to n-6 ratio of 3.27. The puffer fish had hypocholesterolemic/hypercholesterolemic ratio (H/H) value of 2.68, artherogenicity index of 0.43, and thrombogenicity index of 0.29. Beheaded and deskinned fishes were filleted and were studied for 10 days of chilled storage. The physical, chemical, sensory, and microbiological parameters showed significant (p < 0.05) changes during the entire storage period. While the hydrolytic rancidity was significantly correlated to springiness, gumminess, and chewiness of fillets, the peroxide value (PV) correlated with the color attributes and pH. The hardness of the samples decreased significantly and was evident in both sensory and instrumental analysis. With storage time, the yellowness of the fillets increased steadily. The results of this study can help in improving processing, preservation, and marketing aspects and enhance the utility of puffer fish.     

Control of Listeria Monocytogenes and Escherichia coli O157:H7 Inoculated on Fish Fillets Using Alginate Coating Containing Lactoperoxidase System and Zataria multiflora Boiss Essential Oil

The present study was conducted to investigate the inhibitory effect of alginate coating incorporated with Zataria multiflora Boiss essential oil (ZEO) and lactoperoxidase system (LPOS), individually and in combination, in order to control inoculated Listeria monocytogenes and Escherichia coli O₁₅₇:H₇ in rainbow trout fillets during 16days of storage at 4°C. The antibacterial activity of ZEO was evaluated against Listeria monocytogenes and E. coli O₁₅₇:H₇ through determination of minimum inhibitory concentrations (MIC) and minimum bactericidal concentrations (MBC). In vivo study was performed by inoculating four strains of L. monocytogenes as culture cocktail and one strain of E. coli O₁₅₇:H₇ on trout fillets for their survival evaluation during the 16-day storage. Results indicated that ZEO and LPOS, when used in combination in alginate solution, had a stronger effect on the control of mentioned bacteria in trout fillets; however, their individual use could significantly inhibit their growth, when compared to the control. Moreover, it has been implicated that alginate coating, when used with no antimicrobial agent, had a supportive effect on the growth of these pathogenic bacteria. Therefore, the application of alginate coating containing ZEO and LPOS is recommended in foods, especially fish and fish products.     

Ozone Efficacy as a Bactericide in Seafood Processing

Abstract

The efficacy of ozonated water (0.6-1.5 ppm) was evaluated as a bactericidal agent for sanitizing food contact surfaces and for treatment of raw seafood. The presence of ozone reduced the bacterial levels substantially on stainless steel surfaces and to a lesser extent on plastic cutting boards. Ozone was about as effective as chlorine in lowering levels of Listeria innocua on inoculated food contact surfaces. Fish processing residuals present on the surface greatly reduced sanitizer effectiveness. In high organic conditions, chlorinated water was slightly more effective than ozonated water. However, ozonated water applied to fish fillets and roe was not effective for bacterial control. The presence of organic material, particularly with fillets, reduced the effectiveness of ozone. Ozone accelerated the development of rancidity in frozen roe and fillets, resulting in reduced shelf life. We recommend ozone only as a sanitizer for cleaned seafood contact surfaces.     

Edible Corn‐zein‐based Coating Incorporated with Nisin or Lemongrass Essential Oil Inhibits Listeria monocytogenes on Cultured Hybrid Striped Bass,Morone chrysops × Morone saxatilis,Fillets During Refrigerated and Frozen Storage

Listeria monocytogenes presents a serious threat to consumer safety because it is resistant to various food storage techniques, including reduced or modified atmosphere packaging, refrigerated storage, and increased salt concentration. Edible coatings incorporated with natural antimicrobials have been suggested to control pathogenic and spoilage bacteria on a variety of meat products. In this study, edible zein‐based coatings incorporated with nisin and lemongrass essential oil (LGEO; 8%) were evaluated for antibacterial action against L. monocytogenes and spoilage organisms on fresh, cultured hybrid striped bass, Morone saxatilis × Morone chrysops, under two storage conditions (refrigerated or frozen) and two packaging types (polyvinyl chloride [PVC] and vacuum packing) over time. Corn‐zein‐based edible coatings were found to be an effective carrier for nisin and LGEO. Fillets coated with nisin showed the largest decrease in L. monocytogenes cell counts in both PVC and vacuum‐packaged samples in both refrigerated and frozen product, while fillets coated with LGEO showed intermediate inhibition of L. monocytogenes cell counts, with the strongest LGEO antibacterial effect being found in frozen product regardless of packaging. Both nisin and LGEO treatments were most effective in PVC‐packaged fillets compared to vacuum‐packaged fillets, but the difference in bacterial loads between packaging methods was minor. Bacterial loads on refrigerated product tended to increase slightly after 5‐d storage regardless of coating treatment or packaging, whereas bacterial loads on frozen product remained stable or decreased with time up to 60 d regardless of coating treatment or packaging. Data from the present study indicate that application of edible coatings incorporated with essential oils not only promotes food product safety but also may satisfy the preferences of consumers.     

Influence of Chitosan Nanocomposite and Rosemary (Rosmarinus officinalis L.) Extract Coating on Quality of Huso huso Fillet Inoculated with Listeria monocytogenes During Refrigerated Storage

This study aimed to evaluate the antilisterial and antioxidative effects of chitosan nanocomposites and rosemary extract coating on the fillet of Huso huso inoculated with Listeria monocytogenes during refrigerated storage (4°C). Fish fillets were subjected as control (without coating), 0.5% rosemary extract (RE), 1% chitosan (CS), and combination of chitosan and rosemary extract as chitosan nanocomposite (CS/RE). Then, samples were inoculated with L. monocytogenes. Subsequently, the chemical parameters (total volatile basic nitrogen (TVB-N), peroxide value (PV), pH, and thiobarbituric acid (TBA)) and antilisterial effects of coatings were monitored during 16 days of storage at 4°C. According to the results, CS/RE demonstrated a significant (p < 0.05) ability to inhibit the growth of L. monocytogenes from 4.14 log cfu/g to 2.23 log cfu/g at the end of the storage period, followed by CT and RET treatments, respectively, compared to the control. Even though samples coated with CS/RE had the lowest pH and TVB-N values (p < 0.05), this coating was not able to pause the protein denaturation after 8 days of storage (p > 0.05) compared to the other treatments. On the other hand, CS/RE coating retarded lipid oxidation by decreasing PV and TBA production in the samples compared to the control up to the end of refrigerated storage (p < 0.05).     

Microbial Quality,Safety, and Sensory Acceptability of X-ray Treated Fresh Channel Catfish Fillets

This study was designed to determine if treatment with low dose X‐ray irradiation changes microbial quality (microbial load), safety (Listeria monocytogenes incidence), and sensory characteristics (aroma, appearance, and texture) of fresh aquacultured Channel catfish (Ictalurus punctatus) fillets during refrigerated storage. Fillets were treated to 0, 0.5, 1.0, and 1.5 kGy using an X‐ray irradiator and stored at 3°C for 17 days. Fillet aerobic plate count (APC), psychrotrophic plate count (PPC), total coliform count (TCC), and L. monocytogenes incidence were measured every 4 days during storage. A Difference-From-Control test was used to measure aroma, appearance, and texture. Fillet microbial counts were significantly different (p < 0.05) with time, irradiation dose, and the interaction of these two treatments. As expected, APC, PPC, and TCC increased as storage time increased. Overall L. monocytogenes incidence was 40%, 27%, 0%, and 7% at 0, 0.5, 1.0, and 1.5 kGy, respectively. Aroma of irradiated and non‐irradiated catfish fillets was significantly different, with greater aroma differences recorded as storage time increased due to progressional spoilage of the untreated controls. However, there were no significant aroma differences noted among the different irradiation doses. Neither appearance nor texture was significantly different between any treatments throughout testing. This study indicated that exposure to low dose X-ray irradiation improved the microbial quality and safety of fresh catfish fillets without affecting sensory acceptability at time of purchase.     

Effect of different types of descaling methods on shelf life of air-/vacuum-packaged common carp (<Emphasis Type="Italic">Cyprinus carpio</Emphasis> L.) fillets under refrigerated storage conditions

Microbiological quality, sensory attributes and consumer preferences of common carp (Cyprinus carpio L.) fillets descaled by four different methods under two storage conditions (air packed and vacuum packaged) and refrigerated storage conditions were studied. Farmed common carps (scaly and mirror), of marketable size (2.2 kg, 3 years old), were randomly divided into four experimental groups (n = 10), and filleted and fillets were processed by four descaling methods: without skin, without scales, undercut scales and mirror carp (without any other treatment). Microbiological analyses were determined by total viable counts (TVCs) in logarithm of colony-forming units per gram (log CFU/g), and sensory quality of fillets was classified by odour, flavour, after taste and consistency on storage days 0, 3, 6 and 9. Vacuum packaging conditions affected the growth of microbiota and extended the shelf life of fillets in all experimental groups. Microbial communities grew to between 3.19–3.90, 4.03–6.00 and 6.35–8.28 log CFU/g after 3, 6 and 9 days of storage, respectively, and fillets without skin showed the lowest TVC among all analysed groups throughout storage. Also sensory analyses showed that consistency and odour of carp fillets were influenced by packaging conditions as well as descaling methods. The survey on consumer preferences of carp found out that 58.9 % of customers preferred scaly carp with undercut scales and processed to fillets instead of mirror carp. The results of present study show that different types of descaling methods combined with air/vacuum packaging can significantly prolong the shelf life of carp fillets.     

The Effect of K-Lactate Salt and Liquid Smoke on Bacterial Growth in a Model System

The effects of a commercial lactate salt formulation—containing potassium lactate (KL) and potassium acetate (KA)—and liquid smoke (LS) on the growth of selected lactic acid bacteria (LAB; Carnobacterium maltaromaticum, Carnobacterium inhibens, Lactococcus lactis, Lactobacillus curvatus, and Enterococcus faecalis), fish spoilage bacteria (Photobacterium phosphoreum, Pseudomonas putida, and Vibrio vulnificus), and Listeria innocua, were examined in a tryptic soy broth model system at 20ºC based on BioScreen data. The most pronounced inhibition effect on growth of bacteria was seen in the presence of 6% KL + 0.4% KA, used either combined with LS or alone. Only a minor inhibition effect on growth was found in the presence of LS alone. The only exception was Lactobacillus curvatus, which grew quite well in the presence of LS compared to control medium. The growth of Vibrio vulnificus was prevented in 6% KL + 0.4% KA, and significantly inhibited in the presence of 3% KL + 0.2% KA. When V. vulnificus was grown in NaCl, KA, and KL + KA, it was observed that KL + KA had a better inhibition effect than sodium salt within the same concentration range.     

The effects of phase‐feeding rainbow trout (Oncorhynchus mykiss) with canola oil and Alaskan pollock fish oil on fillet fatty acid composition and sensory attributes

Rainbow trout (186 g) were fed three test diets where the lipid source (150 g kg^?1) was either menhaden oil (MO), pollock oil (PO) or canola oil (CO) for eight weeks to an average weight of 370 g. The CO group was then divided into two groups, one continuing on the CO diet and the other switched to the PO diet (CO–PO). After nine additional weeks of feeding, the average fish weight approximately doubled (719–749 g). No significant differences were found in average final weight or fillet yield among dietary treatment groups. Fatty acid profiles of fillets from trout fed MO, PO or CO‐supplemented diets reflected the fatty acid profiles of the added oils, whereas the fatty acid profile of fillet from trout in the CO–PO group exhibited values similar to those of fish fed PO. The ratio of ω3 : ω6 FA was nearly 2.5 times higher in fillets from the CO–PO group compared to the CO group. Sensory analysis showed that panelists preferred CO‐fed fillets over those fed MO, PO, or CO–PO. Phase‐feeding CO and PO reduced fish oil use and resulted in fillets with double the content of Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA) over CO‐fed fish, similar to levels in MO‐fed fish.     

Incidence of Pathogenic Microorganisms in Aquacultured Rainbow Trout (Oncorhynchus mykiss)

ABSTRACT

Quantitative levels of six known pathogens (Listeria monocytogenes, Clostridium botulinum, Salmonella species, Vibrio cholerae, Yersinia enterocolitica, and Y. pseudotuberculosis) and aerobic plate counts were measured at five aquaculture facilities. The farmed rainbow trout (Oncorhynchus mykiss) and trout fillets were sampled at two different growing seasons to monitor for microbial hazards. Listeria spp. was identified in both whole trout and trout fillets from all five facilities sampled from both growing seasons. Presumptive Clostridium botulinum spores were also identified from all five facilities for both seasons. The growing season did not affect pathogen levels and there was no evidence that any one aquacultural system was superior to the others. Salmonella spp., Vibrio cholerae, and Yersinia spp. were not isolated from any of the trout samples analyzed.     

Biopreservative effect of pediocin ACCEL on refrigerated seafood

To investigate the biopreservative effectiveness of pediocin ACCEL on refrigerated seafoods, fresh fish fillets were immersed in various concentrations of pediocin ACCEL and then stored at either 4° or 0°C. Samples treated with nisin were used as a positive control. The aerobic plate counts (APC) of samples with bacteriocins were <2.0 log₁₀cfu/g (log cfu/g) after 2 days storage at 0°C, except that with 1500 IU/mL of pediocin ACCEL. The APC of samples with nisin were >2.0 log cfu/g after 2 days storage, while those with pediocin ACCEL occurred after 1 day storage at 4°C. In refrigerated seafoods, pediocin ACCEL and nisin suppressed the growth of inoculated Listeria monocytogenes during 2- and 1-week storage at 4°C, respectively. Compared with nisin, the pediocin ACCEL was considered to be more effective on the suppression of L. monocytogenes growth in refrigerated seafoods during 2-week storage at 4°C.     

Pasteurizing Cold Smoked Salmon (Oncorhynchus nerka): Thermal Inactivation Kinetics of Listeria monocytogenes and Listeria innocua

Listeria monocytogenes results in potential food safety concerns in ready-to-eat refrigerated products. Cold-smoked salmon is a food considered to be at high risk for Listeria spp. contamination for which a mild heat treatment or pasteurization step might be helpful to reduce microbial levels. Cold-smoked salmon was inoculated with a cocktail of four strains (L. monocytogenes: ATCC19114, 7644, and 19113, and L. innocua: ATCC51742) and inactivation curves obtained at 58, 60, 62, 64, and 66°C using capillary tube methods. Inactivation results showed typical log linear trends (R² ≥ 0.97). D-values of L. monocytogenes and L. innocua were 0.3 to 14.1 min at 66 to 58°C, with a z-value of 5.2 to 6.5°C and activation energy of 332 to 414 kJ/mol. The nonpathogenic Listeria innocua ATCC51742 had comparable D- and z-values to the three strains of L. monocytogenes and thus can be used for validation of pasteurization processes to control L. monocytogenes in cold-smoked salmon and potentially other ready-to-eat thermolabile food products.     

Effect of Zataria multiflora Boiss (Avishan Shirazi) Essential Oil on Oxidative Progress in Frozen Cobia Fish Fillets During Storage

Antioxidants have been widely used as additives to provide protection against oxidative degradation of foods by free radicals. The effect of thyme essence (Zataria multiflora Boiss) on the rancidity development in cobia (Rachycentron canadum) fillets during frozen storage was studied. Cobia fillets were treated with thyme essence (250 and 500 ppm) and then stored at??18°C for up to 6 months. Rancidity development was measured by several biochemical indices including free fatty acids (FFA), peroxide value (PV), thiobarbituric acid (TBA), and complemented by sensory analysis (flesh odor, consistency, and appearance). Also, pH and expressible moisture were measured during 6-month storage. Proximate composition was also determined in the first day. TBA, PV, and FFA levels increased in all treatments due to lipid oxidation. Thyme essence showed an antioxidative effect in cobia fillets during frozen storage as indicated by TBA, PV, and FFA levels. Results showed that FFA, primary and secondary oxidation products, expressible moisture (EM), and pH of thyme essence treated samples were significantly lower than those of the control samples (p < 0.05). Thyme essence retarded oxidative changes in frozen cobia fillets, and the best oxidation inhibition was obtained using thyme essence at 500 ppm.     

Fermentative Properties of Proteolytic Pediococcus Strains Isolated from Salt Fermented Fish Hydrolysate Prepared Using Freshwater Fish Rohu (Labeo rohita)

Salt fermented fish hydrolysate (SFFH) was prepared from freshwater fish Rohu (Labeo rohita), an Indian major carp, using salt at room temperature for 50 days. Total lactic acid bacteria (LAB) counts of SFFH prepared using 20% and 30% NaCl (w/w) were found to be in the range of 5.83–7.25 log cfu/ml and 3.93–5.46 log cfu/ml, respectively, whereas the log cfu/ml values for the halotolerant LAB counts varied from 2.09 to 7.17 and 2.02 to 4.77, respectively. Out of 96 isolates from SFFH, 21 isolates were screened based on their pH reducing ability, total titratable acidity, and proteolytic properties. Morphological, biochemical, and molecular characterization of four selected LAB strains were carried out. The isolates FSAP3-3 (Pediococcus pentosaceus), FSBP4-40 (Pediococcus pentosaceus), FSBP16-40 (Pediococcus pentosaceus), and FSBP28-50 (Pediococcus acidilactici) showed both halotolerant and proteolytic properties. The identified LAB isolates showed antagonistic properties against several human pathogens and exhibited sensitivity toward a broad spectrum of antibiotics. All the identified LAB isolates showed excellent proteolytic activity and phosphohydrolase activity. These halotolerant LAB isolates that had both proteolytic properties and acidifying ability have the potential for application in an acceleration of fermentation to produce salted fish products (i.e., fish sauce, fish paste, fish mince, etc.).     

Texture and Flavor of Hybrid Striped Bass Fed Soybean Meal Diets

Baked fillets from hybrid striped bass (Morone saxatilis x M. chrysops) fed varying amounts of soybean meal and raised in ponds or tanks were evaluated for flavor and texture. Using a triangle test, panelists were able to discriminate between fillets from fish fed soybean meal in the diet as compared to fillets from fish fed only fish meal with respect to flavor and texture in most comparisons. In paired comparison tests, panelists described fillets from fish fed soybean meal as less dry or tough compared to fish-meal-fed fish. In addition, panelists were able to discriminate between fillets from fish raised in ponds compared to those raised in tanks, regardless of diet. However, in a limited test, panelists found no differences in the acceptability of fillets with respect to flavor and texture. Data showed that soybean meal in the diet of hybrid striped bass had a significant discernible effect on flavor and texture of fillets, but this effect was not important in acceptability of the fillets.