Effects of stock density on texture-colour quality and chemical composition of rainbow trout (Oncorhynchus mykiss)

This study describes the effects of different stocking densities on texture/colour characteristics, protein content /amino acid and lipid content/fatty acid composition of rainbow trout fillet. Stocking density was selected ۵ (Group A), ۱۵ (Group B), ۲۵ (Group C) kg fish m−۳. Tukey’s Multiple Comparison Test showed insignificant differences between measured size/weight measurement and condition factors. No significant differences were found between A and C groups for colour analysis (L* and a* value) and texture profile analysis (hardness, adhesiveness, cohesiveness and gumminess values) of rainbow trout fillets. The proximate composition analysis showed rainbow trout fillets from the A and C groups to exhibit higher values of moisture than the B group. Fish from the A and B groups had a lower of ash and protein in comparison to C group samples. The highest fat values of rainbow trout were measured in B group samples. The content essential amino acid and non-essential amino acid was lower in A and B groups than in C groups. Fish from the C group had higher content of polyunsaturated fatty acids, especially n-۳, docosahexanoic acid (DHA) and eicosapentaenoic acid (EPA) in comparison to A and C group. As a result, ۲۵ kg fish m−۳ is recommended stock density in terms of product texture/color and composition quality.

Keywords:

Rainbow trout , Oncorhynchus mykiss , Stock density , Texture-Colour quality , Chemical composition