Effect of climate change on fillet quality and shelf-life of Oncorhynchus mykiss under controlled conditions

ALAK G., KARA A., AKKÖSE A., URÇAR GELEN S., Tanas Ş. T., UÇAR A., ...Daha Fazla

Journal of the Science of Food and Agriculture, cilt.104, sa.3, ss.1511-1520, 2024 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 104 Sayı: 3
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1002/jsfa.13034
  • Dergi Adı: Journal of the Science of Food and Agriculture
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Periodicals Index Online, Aerospace Database, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, Food Science & Technology Abstracts, INSPEC, Metadex, Pollution Abstracts, Veterinary Science Database, DIALNET, Civil Engineering Abstracts
  • Sayfa Sayıları: ss.1511-1520
  • Anahtar Kelimeler: climate change, fillet, fish, myofibrillar index, protein oxidation
  • Recep Tayyip Erdoğan Üniversitesi Adresli: Evet

Özet

BACKGROUND: Temperature, which affects numerous physiological processes, has been described as the ‘main ecological factor’ for fish. The aim of this modeling study is to explore the impact of climate-induced temperature changes on fish fillet quality and shelf life. RESULTS: Temperature stress in rainbow trout affected ash and moisture, and inhibited myofibril fragmentation in the fillets. However, with the increase in temperature, there was a decrease in the total amount of saturated fatty acids (∑SFA) and there were significant increases in the total amount of omega 3 (∑n3) and 22:6n-3 (DHA). It was determined that temperature increase had a negative effect on color, texture, water-holding capacity, water activity, pH, lactic acid, and glycogen levels in fillets, and it had a positive effect by delaying microbial spoilage, especially in cold storage. CONCLUSION: This study suggest that the effects of climate change on product quality and shelf life in fish requires further research. It highlights knowledge gaps to guide future research in this emerging field. © 2023 Society of Chemical Industry.