The Effects of Sequential Environmental and Harvest Stressors on the Sensory Characteristics of Cultured Channel Catfish (Ictalurus Punctatus) Fillets
Corresponding Author
Michael A. Ciaramella
Mississippi State Univ, Dept. of Food Science, Nutrition and Health Promotion, Herzer Building, 945 Stone Blvd, Box 9805, Mississippi State, MS, 39762 U.S.A
Mississippi State Univ, Dept. Wildlife, Fisheries and Aquaculture, Box 9690, Mississippi State, MS, 39762 U.S.A
Direct inquiries to author Ciaramella (E-mail: [email protected]).Search for more papers by this authorTaejo Kim
Mississippi State Univ, Dept. of Food Science, Nutrition and Health Promotion, Herzer Building, 945 Stone Blvd, Box 9805, Mississippi State, MS, 39762 U.S.A
Search for more papers by this authorJimmy L. Avery
Thad Cochran National Warmwater Aquaculture Center, Delta Research and Extension Center, P.O. Box 197, Stoneville, MS, 38776 U.S.A
Search for more papers by this authorPeter J. Allen
Mississippi State Univ, Dept. Wildlife, Fisheries and Aquaculture, Box 9690, Mississippi State, MS, 39762 U.S.A
Search for more papers by this authorM. Wes Schilling
Mississippi State Univ, Dept. of Food Science, Nutrition and Health Promotion, Herzer Building, 945 Stone Blvd, Box 9805, Mississippi State, MS, 39762 U.S.A
Search for more papers by this authorCorresponding Author
Michael A. Ciaramella
Mississippi State Univ, Dept. of Food Science, Nutrition and Health Promotion, Herzer Building, 945 Stone Blvd, Box 9805, Mississippi State, MS, 39762 U.S.A
Mississippi State Univ, Dept. Wildlife, Fisheries and Aquaculture, Box 9690, Mississippi State, MS, 39762 U.S.A
Direct inquiries to author Ciaramella (E-mail: [email protected]).Search for more papers by this authorTaejo Kim
Mississippi State Univ, Dept. of Food Science, Nutrition and Health Promotion, Herzer Building, 945 Stone Blvd, Box 9805, Mississippi State, MS, 39762 U.S.A
Search for more papers by this authorJimmy L. Avery
Thad Cochran National Warmwater Aquaculture Center, Delta Research and Extension Center, P.O. Box 197, Stoneville, MS, 38776 U.S.A
Search for more papers by this authorPeter J. Allen
Mississippi State Univ, Dept. Wildlife, Fisheries and Aquaculture, Box 9690, Mississippi State, MS, 39762 U.S.A
Search for more papers by this authorM. Wes Schilling
Mississippi State Univ, Dept. of Food Science, Nutrition and Health Promotion, Herzer Building, 945 Stone Blvd, Box 9805, Mississippi State, MS, 39762 U.S.A
Search for more papers by this authorAbstract
enStress during fish culture alters physiological homeostasis and affects fillet quality. Maintenance of high-quality seafood is important to ensure the production of a marketable product. This study assessed how sequential stressors affect the sensory and quality characteristics of catfish (Ictalurus punctatus) fillets. Three stress trials were conducted where temperature (25 or 33 °C) and dissolved oxygen (DO, approximately 2.5 or >5 mg/L) were manipulated followed by socking and transport stress. After each stage of harvest (environmental stress, socking, and transport), fillet yield, consumer acceptability, descriptive evaluation, cook loss, tenderness, and pH were evaluated. Fillet yield decreased with increasing severity of environmental stress. Fillets from the severe stress treatment (33 °C, approximately 2.5 mg/L) received the highest acceptability scores (P < 0.05). Control fillets (25 °C, >5 mg/L) were the least acceptable (P < 0.05). Increased intensity of less favorable flavor attributes commonly associated with catfish resulted in the differences in acceptability among treatments. As fish progressed through the harvest event, cook loss decreased, tenderness increased, and pH increased, indicating that stress induced textural changes. The data suggest that although environmental stress results in slight changes in flavor attributes, its effects on acceptability are minor with fillets from all treatments still liked (>6 on a 9 point scale). Socking and transport were identified to positively affect textural characteristics of catfish fillets. Although the effects observed were not likely to negatively impact consumer acceptance, a strict management plan should be followed to maintain consistency in the product and avoid changes in stressors that might alter quality more drastically.
Practical Application
ptThis study outlines the changes in sensory and quality characteristics of catfish fillets following stress events that are inherent in traditional aquaculture practices. A better understanding of the effects of specific stressors on quality and sensory characteristics could help to determine the postharvest quality of catfish fillets. Such knowledge will allow for better management of stress during culture and could help processors make decisions on processing requirements and product use.
References
- Allen C, Fletcher D, Northcutt J, Russell S. 1998. The relationship of broiler breast color to meat quality and shelf-life. Poult Sci 77: 361–6.
- Arnold MB, Torrans EL, Allen PJ. 2013. Influences of cyclic, high temperatures on juvenile channel catfish growth and feeding. N Am J Aquacult 75(1): 77–84.
- Ashley PJ. 2007. Fish welfare: current issues in aquaculture. Appl Anim Behav Sci 104(3-4): 199–235.
- Bagni M, Civitareale C, Priori A, Ballerini A, Finoia M, Brambilla G, Marino G. 2007. Pre-slaughter crowding stress and killing procedures affecting quality and welfare in sea bass (Dicentrarchus labrax) and sea bream (Sparus aurata). Aquaculture 263: 52–60.
- Bosworth BG, Small BC, Gregory D, Kim J, Black S, Jerrett A. 2007. Effects of rested-harvest using the anesthetic AQUI-STM on channel catfish, Ictalurus punctatus, physiology and fillet quality. Aquaculture 262: 302–18.
- Bosworth B, Small B, Mischke C. 2004. Effects of transport water temperature, aerator type, and oxygen level on channel catfish Ictalurus punctatus fillet quailty. J World Aquacult Soc 35(3): 412–9.
- Buentello AJ, Gatlin DM, Neill WH. 2000. Effects of water temperature and dissolved oxygen on daily feed consumption, feed utilization and growth of channel catfish (Ictalurus punctatus). Aquaculture 182: 339–52.
- Ciaramella MA, Allen PJ, Schilling MW. 2015a. The effect of cumulative environmental and harvest stressors on growth of channel catfish ictalurus punctatus and implications on fillet quality. Catfish Farmers of America (CFA) Convention; Natchez, MS; February 27, 2015.
- Ciaramella MA, Allen PJ, Schilling MW. 2015b. Evaluating the stress response of channel catfish, Ictalurus punctatus, to cumulative environmental and harvest stressors and its effects on fillet quality. Aquaculture America 2015; New Orleans, LA; February 19, 2015.
- Cline D. 2011. Photo-based color evaluation can enhance catfish fillet quality. Global Aquacult Advocate 14(4): 76–7.
- Davidson J, Schrader K, Ruan E, Swift B, Aalhus J, Juarez M, Summerfelt ST. 2014. Evaluation of depuration procedures to mitigate the off-flavor compounds geosmin and 2-methylisoborneol from Atlantic salmon Salmo salar raised to market-size in recirculating aquaculture systems. Aquacult Eng 61: 27–34.
- Dionigi CP, Bett K, Johnson PB, McGillberry JH, Millie DF, Vinyard BT. 1998. Variation in channel catfish Ictalurus punctatus flavor quality and its quality control implications. J World Aquacult Soc 29(2): 140–54.
- Drake S, Drake M, Daniels H, Yates M. 2006. Sensory properties of wild and aquacultured southern flounder (Paralichthys lethostigma). J Sens Stud 21: 218–27.
- Erikson U, Beyer A, Sigholt T. 1997. Muscle high-energy phosphates and stress affect K-values during ice storage of Atlantic salmon (Salmo salar). J Food Sci 62(1): 43–7.
- Food and Agriculture Organization (FAO) of the United Nations. 2014. The state of world fisheries and aquaculture: Opportunities and challenges. Available from: http://www.fao.org/3/d1eaa9a1-5a71-4e42-86c0-f2111f07de16/i3720e.pdf. Accessed 2014 November 21.
- Ginés R, Valdimarsdottir T, Sveinsdottir K, Thorarensen H. 2004. Effects of rearing temperature and strain on sensory characteristics, texture, color, and fat of Arctic char (Salvelinus alpinus). Food Qual Pref 15: 177–85.
- Grimm CC, Lloyd SW, Zimba PV. 2004. Instrumental versus sensory detection of off-flavors in farm-raised channel catfish. Aquaculture 236: 309–19.
- Handeland SO, Imsland AK, Stefansson SO. 2008. The effect of temperature and fish size on growth, feed intake, food conversion efficiency and stomach evacuation rate of Atlantic salmon postsmolts. Aquaculture 283: 36–42.
- Hansen AÅ, Rødbotten M, Eie T, Rudi K, Mørkøre T. 2012. The effect of crowding stress on bacterial growth and sensory properties of chilled Atlantic salmon fillets. J Food Sci 71(1): 84–90.
- Harvey D. 2014. United States Department of Agriculture Economic Research Service. Aquaculture Data. Available from: http://www.ers.usda.gov/data-products/aquaculture-data.aspx. Accessed 2015 March 23.
- Howgate P. 2004. Tainting of farmed fish by geosmin and 2-methyl-iso-borneol: a review of sensory aspects and of uptake/depuration. Aquaculture 234: 155–81.
- Hultmann L, Phu TM, Tobiassen T, Aas-Hansen Ø, Rustad T. 2012. Effects of preslaughter stress on proteolytic enzyme activities and muscle quality of farmed Atlantic cod (Gadus morhua). Food Chem 134: 1399–408.
- Huss HH, Gill T. 1995. Postmortem changes in fish. In: HH Huss, editor. Quality and quality changes in fresh fish. Rome: Food and Agriculture Organization.
- Jittinandana S, Kenney P, Slider S, Mazik P, Bebak-Williams J, Hankins J. 2003. Effect of fish attributes and handling stress on quality of smoked arctic char fillets. J Food Sci 68: 57–63.
- Johnsen PB, Civille GV, Verellotti, JR. 1987. A lexicon of pond-raised catfish flavor descriptors. J Sens Stud 2: 85–91.
10.1111/j.1745-459X.1987.tb00190.x Google Scholar
- Johnson PB, Kelly CA. 1990. A technique for the quantitative sensory evaluation of farm-raised catfish. J Sens Stud 4: 189–99.
10.1111/j.1745-459X.1990.tb00469.x Google Scholar
- Jones N. 1969. Meat and fish flavors: significance of ribomononucleotides and their metabolites. J Agr Food Chem 17(4): 712–6.
- Kayim M, Cimen M, Can E, Kocabas M. 2011. Biochemical taste parameters in meat and sea products. Asian J Anim Vet Adv 6(3): 233–7.
- Kin S, Schilling MW, Silva JL, Smith BS, Jackson V, Kim T. 2009. Effects of phosphate type on the quality of vacuum-tumbled catfish fillets. J Aquat Food Prod T 18: 400–15.
- Kin S, Schilling M, Smith B, Silva J, Jackson V, Kim T. 2010. Phosphate type affects the quality of injected catfish fillets. J Food Sci 75(1): 74–80.
- Kristoffersen S, Tobiassen T, Esaiassen M, Olsson GB, Godvik LA, Seppola MA, Olsen RL. 2006. Effects of pre-rigor filleting on quality aspects of Atlantic cod (Gadus morhua L.). Aquac Res 37: 1556–64.
- Lakani BF, Sattari M, Falahatkar B. 2012. Effect of different oxygen levels on growth performance, stress response and oxygen consumption in 2 weight groups of great sturgeon Huso huso. Iran J Fish Sci 12(3): 533–49.
- Lerfall J, Roth B, Skare EF, Henriksen A, Betten T, Dziatkowiak-Stefaniak MA, Rotabakk BT. 2015. Pre-mortem stress and the subsequent effect on flesh quality of pre-rigor filleted Atlantic salmon (Salmo salar L.) during ice storage. Food Chem 175: 157–65.
- Meilgard MC, Civille GV, Carr TB. 2007. Measuring responses. In: Sensory evaluation techniques. 4th ed. Boca Raton, Fla.: CRC Press. p 45–61.
- Morzel M, Chambon C, Hamelin M, Santé-Lhoutellier V, Sayd T, Monin G. 2004. Proteome changes during pork meat ageing following use of 2 different preslaughter handling procedures. Meat Sci 67: 689–96.
- Peryam D, Girardot N. 1952. Advanced taste-test method. Food Eng 24: 58–61.
- Petersen L, Gamperl KA. 2011. Cod (Gadus morhua) cardiorespiratory physiology and hypoxia tolerance following acclimation to low-oxygen conditions. Physiol Biochem Zool, 84(1): 18–31.
- Phan UT, Nguyen DH. 2012. Flavors of cooked catfish (Pangasius hypopthalmus) fillets as prediction from raw fresh and frozen-to-thawed. J Sens Stud 27: 12–25.
- Qiao M, Fletcher D, Smith D, Northcutt J. 2001. The effect of broiler breast meat color on pH, moisture, water-holding capacity, and emulsification capacity. Poult Sci 80: 676–80.
- Robinson EH, Li MH, Brunson MW. 1998. Feeding catfish in commercial ponds. Southern Regional Aquaculture Center (SRAC) publication No. 181. United States Department of Agriculture (USDA). Stoneville.
- Roth B, Slinde E, Arildsen J. 2006. Pre or post mortem muscle activity in Atlantic salmone (Salmo salar). The effect on rigor mortis and the physical properties of flesh. Aquaculture 257: 504–10.
- Sigholt T, Erikson U, Rustad T, Johansen S, Nodtvedt T, Seland A. 1997. Handling stress and storage temperature affect meat quality of farm-raised Atlantic salmon (Salmo salar). J Food Sci 62(4): 898–905.
- Sikorski Z, Pan S. 1994. Preservation of seafood quality. In: F Shahidi, J Botta, editors. Seafoods: chemistry, processing technology and quality. Glasgow: Chapman & Hall. p 168–95.
10.1007/978-1-4615-2181-5_10 Google Scholar
- Silva TS, Cordeiro OD, Matos ED, Wulff T, Dias JP, Jessen F, Rodrigues PM. 2012. Effects of preslaughter stress levels on the post-mortem sarcoplasmic proteomic profile of gilthead seabream. J Agr Food Chem 60: 9443–53.
- Smith JL, Boyer GL, Zimba PV. 2008. A review of cyanobacterial odorous and bioactive metabolites: impacts and management alternatives in aquaculture. Aquaculture 280: 5–20.
- Stewart HA, Bosworth B, Petrie-Hanson L, Martin JA, Allen PJ. 2014. Effects of chronic upper temperature regimes on growth of 2 geographical strains of channel and hybrid catfish. Aquac Res 46: 1–11.
- Stien LH, Hirmas E, Bjørnevik M, Karlsen Ø, Nortvedt R, Rørå AM, Kiessling A. 2005. The effects of stress and storage temperature on the color and texture of pre-rigor filleted farmed cod (Gadus morhua L.). Aquac Res 36: 1197–206.
- Strasburg G, Xiong YL, Chiang W. 2008. Physiology and chemistry of edible muscle tissues. In: S Damodaran, KL Parkin, OR Fennema, editors. Fennema's food chemistry. 4th ed. New York, NY: Taylor and Francis Group. p 923–74.
- Taylor R, Fjaera S, Skjervold P. 2002. Salmon fillet texture is determined by myofiber-myofiber and myofiber-myocommata attachment. J Food Sci 67(6): 2067–71.
- Thomas P, Pankhurst N, Bremner H. 1999. The effects of stress and exercise on postmortem biochemistry of Atlantic salmon and rainbow trout. J Fish Biol 54: 1177–96.
- Torrans EL. 2005. Effect of oxygen management on culture performance on channel catfish in earthen ponds. N Am J Aquacult 67(4): 275–88.
- Torrans L, Ott B, Bosworth B. 2012. Impact of minimum dissolved oxygen concentration on grow-out performance of blue catfish with comparison to channel catfish. N Am J Aquacult 74: 273–82.
- Tran-Duy A, Schrama JW, Dam AA, Verreth JA. 2008. Effects of oxygen concentration and body weight on maximum feed intake, growth, and hematological parameters of Nile tilapia, Oreochromis niloticus. Aquaculture 175: 152–62.
- Tsuchiya H, Kita S, Seki N. 1992. Postmortem changes in α-actinin and connecting in carp and rainbow trout muscles. Nippon Suisan Gakk 58(4): 793–8.
- Tucker CS, Avery JL, Heikes D. 2004. Culture methods. In: CS Tucker, J Hargreaves, editors. Biology and culture of channel catfish. Amsterdam, The Netherlands: Elsevier Press B.V. p 166–95.
10.1016/S0167-9309(04)80010-3 Google Scholar
- Tucker CS, Robinson EH. 1990. Environmental Requirements. In: CS Tucker, EH Robinson, editors. Channel catfish farming handbook. New York, NY: Van Nostrand Reinhold. p 39–60.
10.1007/978-1-4757-1376-3_5 Google Scholar
- Van der Ploeg M. 1991. Testing flavor quality of preharvest channel catfish. Southern Regional Aquaculture Center (SRAC) publication No. 431. United States Department of Agriculture (USDA). Stoneville.
- Veiseth-Kent E, Grove H, Færgestad EM, Fjæra SO. 2010. Changes in muscle and blood plasma proteomes of Atlantic salmon (Salmo salar) induced by crowding. Aquaculture 309: 272–9.
