Characteristics of burnt meat in cultured yellowtail <Emphasis Type="Italic">Seriola quinqueradiata</Emphasis>

ABSTRACT:   In order to understand the characteristics of burnt meat in cultured yellowtail Seriola quinqueradiata , fish were kept at two different temperatures (13 and 30°C) and slaughtered by either spinal cord destruction (SCD) or suffocation in air (SA). Early postmortem changes during storage at 32°C were analyzed by rheological, biochemical, and histological methods. The burnt meat (with lightness parameter, L* ≥ 55) was observed at 1-h storage in the SA 30°C group, at 2 h in SCD 30°C, and at 4 h in SA 13°C; meat was normal for the SCD 13°C group until 6 h of storage. Breaking strength scores were higher for the normal meat (200 g/cm²) than burnt meat (70 g/cm²) at 4 h of storage. Expressible water content was higher for the burnt meat than for the normal meat. Adenosine triphosphate concentrations for the SCD groups were higher than for the SA counterparts. Moreover, pH decrease was much faster in the 30°C groups, showing pH 5.6 at 2 h of storage. A negative correlation between the pH and lactic acid contents in muscle ( P  < 0.001) was found. Histological analysis evidenced a larger pericellular area (40%) in the burnt samples than in the normal samples (16%). It was confirmed that a higher fish-keeping water temperature and a stressful slaughter method (faster glycolytic process) were determinative factors that influence the occurrence of burnt muscle in yellowtail, and that the effect of the former is larger than the latter.     

Ventilation of seawater during bleeding suppresses the occurrence of burnt meat in yellowtail <Emphasis Type="Italic">Seriola quinqueradiata</Emphasis>

Fifteen farmed yellowtail Seriola quinqueradiata were randomly selected from sea cages. Five fish were slaughtered instantly by cutting the spinal bulb (control group). The remaining ten fish were left for 20 min in a narrow net and then they were slaughtered by cutting the spinal bulb instantly. These ten fish were bled in two water tanks. In one tank, the water was aerated (ventilation group), while the other tank was not aerated (burnt group). The ATP ratio in the control group (83.8 ± 4.1%) was higher than the ventilation group (37.2 ± 22.1%) and the burnt group (5.8 ± 6.0%) at 3 h after slaughter. The K value of the burnt group increased remarkably at 3 h after slaughter, and was significantly higher than those for the other groups. The ventilation group showed a recovery in available energy for physiological maintenance to the same level as the control group during bleeding, as well as a significantly slowed loss of muscular firmness compared to the burnt group. This study shows that the yellowtail continued to respire and take up oxygen until complete physiological death, and elevated oxygen levels during bleeding slowed the postmortem changes and suppressed the occurrence of burnt meat.     

Suppression of color degradation of yellowtail dark muscle during storage by simultaneous dietary supplementation of vitamins?C and E

The commercial value of yellowtail Seriola quinqueradiata meat is often reduced by color deterioration of the dark muscle during storage. The objective of this study was to investigate the effect of simultaneous dietary supplementation of vitamin C (VC) and vitamin E (VE) to cultured yellowtail on color degradation of the dark muscle during storage. Yellowtail were fed for 6 or 11 days on a diet containing 1% VC and 1% VE (vitamin group) or without these vitamins (control group). The amounts of VC and VE in the dark muscle of the vitamin group tended to be higher than those of the control group. During the storage of sliced meat at 23 and 4°C, the decreases in a* value (redness) of the dark muscle of the vitamin group was slower than those of the control group. The formation of metmyoglobin, which can occur along with myoglobin oxidation, in the dark muscle of the vitamin group was slower than that of the control group. These results suggest that simultaneous feeding of high amounts of VC and VE for a short period to yellowtail before harvesting could suppress the color deterioration of the dark muscle during storage.     

Prevention of thaw-rigor during frozen storage of bigeye tuna Thunnus obesus and meat quality evaluation

Thaw-rigor is often found in frozen meat of bigeye tuna Thunnus obesus. Excessive amounts of drip loss and stiffness greatly lower the commercial value of tuna meat. In order to prevent thaw-rigor in meat stored at −60°C post-capture, we adapted a temperature shift technique that stores the meat at −7°C for 1 day or −10°C for 7 days before thawing. Biochemical changes in muscle of bigeye tuna before and after the temperature shift to −7 or −10°C were characterized. Contents of ATP, NAD⁺, glycogen, and creatine phosphate decreased after the temperature shift. NAD⁺ levels decreased faster than ATP levels and were highly correlated with the rigor index. Thaw-rigor occurred in muscle containing NAD⁺ at 1 μmol/g and ATP at 7 μmol/g. On the other hand, the meat color of tuna during frozen storage changed to brown depending on the storage temperature and reflected the rate of metmyoglobin (met-Mb) formation. Met-Mb formation increase was dependent on the decrease in NADH levels during the frozen storage. A temperature shift technique with storage at −7°C for 1 day or −10°C for 7 days before thawing prevented thaw-rigor and met-Mb formation.     

Effect of gamma-aminobutyric acid and porcine growth hormone on survival of the euryhaline rotifers <Emphasis Type="Italic">Brachionus plicatilis</Emphasis> sp. complex preserved at low temperature

Gamma-aminobutyric acid (GABA) at 50 μg/ml and porcine growth hormone (GH) at 0.025 IU/ml were tested to see whether these chemicals would reduce the stress experienced by euryhaline rotifers Brachionus plicatilis species complex (L-, S- and SS-morphotypes) during low temperature (4–12°C) storage. Rotifers cultured at 25°C were transferred to 4–12°C for 10–30 days and transferred back to 25°C for recovery. GABA or GH were added to the rotifers at three different time points: 6 h before transfer from 25°C to low temperature (6h−), on day 7 after preservation at low temperature (7d+) and on the first day of recovery. For L-type rotifers, the GH treatment before the transfer to 4°C for 30 days was effective for better survival, while the GABA treatment was most effective for the S-type preserved at 10°C for 14 days. For the SS-type, the chemical treatments were not effective when the rotifers were preserved at 12°C for 14 days. After low temperature preservation, GABA treatments with the S- and SS-type rotifers just after their transfer to 25°C induced a relatively faster recovery of the rotifer population.     

Application of supercooling to long-term storage of fish meat

Fish meat was brought to a supercooled state through slow cooling, and changes in the texture, histology, and protein composition of the meat were investigated. The groups whose storage temperature were lowered by 1.0°C per day (the 1.0°C group) and 0.5°C per day (the 0.5°C group) began to freeze in the vicinity of −3.5 and −5.0°C, respectively. The freezing point depended on the fish species; the lowest freezing point was −8.5°C, for the red sea bream in the 1.0°C group. The breaking strength tended to decrease more slowly in the 1.0°C group, but the collagen fibers collapsed more rapidly in the 1.0°C group. In SDS electrophoresis, a slight change in the banding patterns was observed, but the relationship between this observation and changes in histology and physical properties was unclear. This study shows that it is possible to produce a supercooled state in fish meat, and demonstrates that supercooling is a potential new storage method that lowers the temperature without generating ice crystals.     

Live chilling of Atlantic salmon: physiological response to handling and temperature decrease on welfare

Investigation of the physiological effects of live chilling in Atlantic salmon, Salmo salar, has been performed in two experiments. In the first, fish (mean weight 840 g) acclimatized to either 16, 8, or 4°C were directly transferred horizontally or vertically (9 combinations) to water temperatures of 16, 8, 4, or 0°C using a dip net. Blood samples were collected at 1 and 6 h (h) post-transfer. In the second experiment, fish (mean weight 916 g) acclimatized to 16°C were exposed to four temperature-drop regimes (no physical handling): 16–4°C (over 5 h), 16–4°C (over 1 h), 16–0°C (over 5 h), and 16–0°C (over 1 h). Blood samples were collected 1 h post-temperature drop. Physical transfers in the first trial, i.e., temperature drops, resulted in immediate (1 h) increases in blood lactate concentrations at all three temperatures, but levels were significantly reduced and close to pre-transfer levels after 6 h. Horizontal transfers, i.e., 16–16°C, 8–8°C, and 4–4°C, resulted in similar increases and were not significantly different from the groups exposed to temperature drops. The most severe vertical transfer (16-0) resulted in a swift loss of equilibrium and eventually death. In experiment 2, temperature drops from 16 to 4°C and from 16 to 0°C over a period of one or 5 h, without physically handling the fish, resulted in no significant increases in any of the measured parameters 1 h post-transfer, except in the 16–0 (1 h) group. The latter experienced a significant increase in blood sodium, glucose, lactate, and cortisol levels compared to all other groups. The results suggest that salmon are capable of tolerating relatively steep temperature drops without any significant negative effects on blood stress parameters and that physical stress from handling overrides the effect of thermal insults.     

Temperature and storage period over spermatic parameters of jundiá, Rhamdia quelen (Quoy & Gaimard, 1824)

The aim of this work was to evaluate the spermatic parameters of jundia, Rhamdia quelen, semen stored for short periods under different temperatures. Fifteen males were used in a time factorial experimental design (13 × 3 × 3 × 3). The sperm was stored at: 15; 25 and 35°C and activated in water at: 15; 25 and 35°C each, respectively, within storage periods of: 0; 2; 4; 6; 8; 10; 12; 16; 20; 24; 32; 40 and 48 h after collection. The treatments were performed in triplicates and in sequential protocols every 50 h. The motility parameters were evaluated using Pearson's correlation analysis and the significant parameters (P < 0.05) were summarized using principal component analysis forming two predicted groups. Group 01 composed the following parameters: curvilinear velocity, wobble and linearity; group 02 comprised average path velocity, straight line velocity, beating cross frequency and motility rate. Effects (P < 0.05) of treatments were observed only in group 02, with interaction between time and temperature of exposure and between exposure time and water temperature. Superior results of spermatic parameters of group 02 were observed right after collection. However, the exposure and spermatic activation at 15°C assured significant results 48 h after collection when compared with 25 and 35°C.     

Effect of setting conditions on mechanical properties of acid-induced Kamaboko gel from squid <Emphasis Type="Italic">Todarodes pacificus</Emphasis> mantle muscle meat

Squid Todarodes pacificus suwari gels, set at various temperatures and times, and acid-induced kamaboko gel, which was prepared by soaking suwari gel in 5% acetic acid for 20 h, were studied to evaluate the mechanical properties that are affected by setting conditions. Unset squid meat paste did not form a gel when soaked in acetic acid. The breaking strength of both suwari gel and acid-induced kamaboko gel showed a tendency to increase with setting temperature and time. SDS-PAGE analysis of suwari gel and acid-induced kamaboko gel, which were set at various temperatures and times, showed that myosin heavy chain (MHC) was observed at 30°C only for the first hour. The intensity of the MHC band at 30°C gradually decreased with setting time, while the intensity of the polymer band gradually increased with setting time. These results suggest that the protein-protein bonds in suwari gel affect the final texture of acid-induced kamaboko gel. Based on the analysis of the mechanical properties, and in consideration of the fact that the purpose of this experiment was to reduce energy usage, the best setting condition was determined to be 40°C for 3 h.     

Biochemical changes and sensory assessment on tissues of carp (<Emphasis Type="Italic">Cyprinus carpio</Emphasis>, Linnaeus 1758) during sale conditions

In this study, some biochemical changes of carp (Cyprinus carpio, Linnaeus 1758) tissues were investigated. Studies have been carried out on carp which have regional economical importance. Storage temperature and time are the most important factors that affect the quality of fish during sales. It was observed that the temperature varied between 9 and 12°C in sale conditions. In addition, we assumed the arrival time of the fish at the fish market to be 0 (zero) h. Biochemical analyses [malondialdehyde (MDA) levels and catalase activity] of carp tissues (muscle, liver, heart, spleen, brain) were carried out on fish which were held for 24 and 48 h, as well as on fresh fish (0 h). In addition, sensory analysis was conducted by a panel consisting of experienced judges of sensory evaluation. Statistically significant (P < 0.05) increases in MDA levels were found in liver, muscle, brain and spleen tissues when comparing the 0- and 24-h groups. But there was no statistically significant (P > 0.05) increase in MDA level in heart tissue of carp after 24 h. There was a statistically significant (P < 0.05) increase in MDA levels in muscle, spleen and heart tissues when comparing the 24- and 48-h groups. In the group examined at 24 h, it was observed that there were statistically significant differences from the 0 h group values (P < 0.05) for catalase (CAT) activity in muscle, brain, spleen and heart tissues. The decreases in CAT activity in liver and spleen tissues were found to be statistically significant (P < 0.05) between the group examined at 24 h compared with the group examined at 48 h. Carp maintained good quality during the selling conditions up to 24 h. This experiment deals with the effects of post-slaughter time and storage temperature on carp tissues. It is concluded that by considering the storage temperature (9–12°C) and storage time (post-slaughter) the product maintained acceptable quality up to 24 h. There was significant deterioration of sensory quality, as a result of changes in chemical constituents.     

Temperature characteristics in seed germination and growth of <Emphasis Type="Italic">Zostera japonica</Emphasis> Ascherson &; Graebner from Ago Bay,Mie Prefecture,central Japan

The optimal water temperature in seed germination and the upper critical water temperature in seedling growth were determined for Zostera japonica collected from Ago Bay, Japan. The relationship between the seed germination rates and seed storage period (0, 30, and 60 days) at 0°C was also examined. The optimal water temperature in seed germination was in the range 15–20°C regardless of the storage period, in which germination rates were up to 14%. Seedlings, grown from seeds up to 10 cm in total length, were cultured for 1 week at various water temperatures to measure their relative growth rates. The optimal water temperature in early growth was in the range 20–25°C; relative growth rates ranged from 3.8 to 4.2%. Seedlings could survive up to a water temperature of 29°C, but most seedlings withered at 30 or 35°C. The optimal water temperatures for seed germination and seedling growth were related to the seasonal changes of water temperature in the sampling site. Although seedlings were hardly observed in Ago Bay in summer, Z. japonica might extend its distribution as far as where the summer water temperature is lower than 29°C.     

Thermal gelation properties of white croaker, walleye pollack and deepsea bonefish surimi after suwari treatment at various temperatures

The effects of setting (suwari) at around 40 °C on the breaking strength and breaking strain rate of thermal gels treated at 85 °C for 20 min during the following processing step were examined in association with the polymerization and degradation of myosin heavy chains (MHCs) for surimi prepared from white croaker, walleye pollack and deepsea bonefish. In the case of white croaker and walleye pollack, maximum values of breaking strength and breaking strain rate were obtained after suwari at 30–40 °C for both 30 and 60 min, at which temperature MHCs were polymerized. In comparison, these textual properties of the thermal gels decreased in surimi prepared from deepsea bonefish after suwari at around 38 °C for 30 min and at around 32 °C for 60 min, with concomitant degradation products of MHC. The textual properties of deepsea bonefish after suwari at temperatures >45 °C tended to be almost the same as those after suwari at temperatures of <30 °C, where neither polymerization nor degradation of MHC was observed.     

Effect of temperature on the development of eggs and the daily pattern of spawning of round herring <Emphasis Type="Italic">Etrumeus teres</Emphasis>

Effect of temperature on the development of eggs of round herring Etrumeus teres was experimentally examined to construct a temperature-dependent egg development model. Mature fish were collected in the field and their eggs were artificially fertilized onboard. The eggs were incubated at nine temperatures set between 14.0 and 25.0°C. All eggs at the lowest three temperatures, 14.0°C, 15.0°C, and 16.0°C, ceased development and died at various stages before hatching. Durations required to hatching after fertilization ranged from 38.0 h at 25.0°C to 90.0 h at 17.5°C. The temperature-dependent egg development model, i.e., egg age in hours (y _i,t ) at the ith stage and temperature t (°C), was expressed as: y _i,t  = 4.604 × exp(−0.100 × t −0.129 × i) × i ^2.593. From the application of the model to early-stage eggs collected in the field, it is concluded that round herring starts spawning immediately after sunset and almost completes spawning by midnight. The temperature-dependent egg development model and the daily pattern of spawning presented in this study are essential tools for developing the daily egg production method to estimate the spawning stock biomass.     

Effects of Chilled Storage,Freezing Rates,and Frozen Storage Temperature on Lipid Oxidation in Meat Blocks from Cultured Bluefin Tuna Thunnus thynnus

ABSTRACT

The effects of a short chilled storage period before freezing, frozen storage temperature, and freezing rate on lipid oxidation of bluefin tuna (Thunnus thynnus) meat during frozen storage were investigated. After 12-months storage, all samples had increased in peroxide value though they were less at the lower temperatures (?45 and ?60°C). Peroxide values in all samples stored at ?20°C increased after 3 months storage, particularly those processed and stored 51 h after harvest. The lowest increase in peroxide value occurred in the samples frozen rapidly 3 h after harvest. Vitamin E levels decreased faster during frozen storage at ?20°C. There were no apparent differences in levels of triacylglycerides nor in n-3 fatty acid levels between treatments, storage periods, and storage temperatures. After 12-months storage, headspace oxidative volatiles were highest in samples stored at ?20°C and lowest in those stored at ?60°C. Lipid oxidation in tuna meat stored at ?45°C is similar to that at ?60°C, and rapid freezing rather than slow freezing should be used.     

Egg hatching rate and fatty acid composition of Acartia bilobata (Calanoida,Copepoda) across cold storage durations

To investigate egg storage capacity of the copepod Acartia bilobata for aquaculture interest, we tested hatching success rate (HSR) of inclusive eggs (mixture of all egg types) after 4°C storage. The HSR peaked after 14 days storage when incubating at 28°C for 48 hr (85.8 ± 1.6%) and 72 hr (87.6 ± 0.9%), then gradually declined until 1 year (48 hr: 7 ± 0.6%; 72 hr: 19.4 ± 3.9%). Reallocation of fatty acid profile suggests that docosahexaenoic acid (DHA) is correlated with the HSR of A. bilobata eggs. Additionally, we investigated the HSR of diapausing eggs (unhatched eggs after 72 hr incubation of the inclusive eggs) after 4°C storage. Their HSR peaked after 14 days storage (48 hr:75.3 ± 3.5%; 72 hr:78.2 ± 2.1%), then gradually declined until 60 days (48 hr HSR:42.1 ± 2.3%; 72 hr HSR:53.0 ± 3.2%). Overall, we illustrated the hatchability of diapausing and quiescent eggs of A. bilobata after 4°C storage. The cold storage capacities were low (<60% HSR after 60 days), and it could be limited by the egg DHA content. Our findings provide implications for future studies aiming to improve cold storage techniques of tropical copepod eggs for aquaculture applications.     

Temperature and dissolved oxygen influence growth and digestive enzyme activities of yellowtail kingfish Seriola lalandi (Valenciennes, 1833)

A 5 week experiment was carried out with juvenile yellowtail kingfish Seriola lalandi to investigate the interactive effects of water temperature (21, 24, or 27°C) and dissolved oxygen regime (normoxic vs. hypoxic) on the growth rate, feed intake and digestive enzyme activity of this species. Specific growth rate (SGR) was highest at 24°C, regardless of oxygen regime, but the SGRs of the fish exposed to hypoxia at 21, 24 and 27°C were 13%, 20% and 17% lower, respectively, than the SGRs recorded for the fish reared under normoxic conditions. The digestive enzyme activities (i.e. trypsin, lipase and α‐amylase) were influenced by temperature but did not appear to be affected by dissolved oxygen concentration. Information about the effects of water temperature and dissolved oxygen on feeding, growth and digestive capacity of juvenile yellowtail kingfish could contribute to improving feed management decisions for production of this fish species under different environmental conditions.     

Stepwise temperature regulation and its effect on growth,feeding and muscle growth patterns of juvenile Atlantic halibut (<Emphasis Type="Italic">Hippoglossus hippoglossus</Emphasis> L.)

To investigate the possible direct effect of a stepwise reduction in temperature with increasing size on growth, feeding parameters and muscle growth patterns of juvenile Atlantic halibut (Hippoglossus hippoglossus L.), 804 juvenile halibut (mean initial weight individuals: 14.2 g ± 0.2 SEM) were reared at constant 9, 12 and 15°C or shifted (T-step, i.e. 15–12°C after 36 days) for 99 days. Despite indications of lower optimal temperature for growth with increasing size, equal end weights were obtained between the constant 12°C, constant 15°C and T-step groups. Best overall growth was observed for the group kept at constant 12°C. The limited effect of the T-step group may relate to the size at movement (too big), the temperatures investigated (close to optimum) and the time and size interval investigated (too narrow). Differences in growth were reflected more by alterations in feed intake (C _T and F%) than by differences in feed conversion efficiencies (FCE). Differences were found with respect to the density of muscle cells, whereas no differences were found between the average muscle cell diameters. The mean diameter of muscle cells tended to increase only slightly with increasing fish weight, while the mean density of muscle cells tended to decrease. Using an optimum temperature of 12°C, an indication of a possible increased rate of hyperplasia in relation to higher growth was seen.     

Purification and characterization of three trypsin isoforms from viscera of sardinelle (<Emphasis Type="Italic">Sardinella aurita</Emphasis>)

Three trypsin isoforms A, B and C were purified to homogeneity from the viscera of sardinelle (Sardinella aurita). Purification was achieved by ammonium sulfate precipitation (20–70% (w/v)), Sephadex G-100 gel filtration and Mono Q-Sepharose anion-exchange chromatography. The molecular weights of these purified enzymes were estimated to be 28.8 kDa by sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS–PAGE). Based on the native PAGE and casein-zymography, each purified trypsin appeared as a single band. Trypsins A and C exhibited the maximal activity at 55°C, while trypsin B at 50°C. All isoforms showed the same optimal pH (pH 9.0) using Nα-benzoyl-dl-arginine-p-nitroanilide (BAPNA) as a substrate. The three trypsins were stable at temperatures below 40°C and over a broad pH range (7.0–11.0). The activities of the three isoforms were strongly inhibited by soybean trypsin inhibitor and phenylmethylsulfonyl fluoride, a serine protease inhibitor, and partially inhibited by ethylenediaminetetraacetic acid, a metalloenzyme inhibitor. Kinetic constants of trypsins A, B and C for BAPNA were evaluated at 25°C and pH 9.0. The values of K _m and k _cat were 0.125, 0.083 and 0.10 mM, and 2.24, 1.21 and 5.76 s⁻¹, respectively. The N-terminal sequences of the first 10 amino acids were “I V G G Y E C Q K Y” for trypsin A and “I V G G Y E A Q S Y” for trypsins B and C. These sequences showed highly homology to other fish trypsins.