A solution for fillet quality: Slaughter ages effect on protein mechanism and oxidation

OpenAlex İngilizce

Physico-chemical properties of fish flesh are reliable predictors of fillet quality and nutritional value. In our study, the age-related variations of the chemical composition, pH, water activity (aw), water holding capacity (WHC), color and texture analysis, protein thermal stability, myofibrillar fragmentation index (MFI), glycogen content, protein oxidation and protein profiles were investigated in Oncorhynchus mykiss (rainbow trout) fillet. The results revealed that protein denaturation temperatures (T max 1 and T max 2) decreased by 2% and 11.6% depending on fish age. T max 1 and T max 2 values in the same groups were raised 71% at 11 months' fish and this increase was 58% at 23 months' fish. An age-related reduction by 66.6% and 31.25% was noticed for protein oxidation markers sulfhydryl groups and disulfide bonds. MFI value increased by 86.6% connected with age. The characteristics of fish meat quality are complex and are influenced by various factors that affect the degree of freshness of the product and its acceptance in the market. Taking into account the different demands of the consumer, this study has shown that age at slaughter has an impact on final product quality and that the recommended age at slaughter, taking into account market weight, positively affects meat quality