Hematyar Nima, Mraz Jan, Stejskal Vlastimil, Sampels Sabine, Linhartová Zuzana, Prokesova Marketa, Vacha Frantisek, Krizek Martin, Dadakova Eva, Søndergård Møller Hanne, Kastrup Dalsgaard Trine
South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Faculty of Fisheries and Protection of Waters, Research Institute of Fish Culture and Hydrobiology, University of South Bohemia in Ceske Budejovice, Zátiší 728/II, 389 25 Vodňany, Czech Republic.
South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Faculty of Fisheries and Protection of Waters, Institute of Aquaculture, University of South Bohemia in České Budějovice, Husova tř. 458/102, 370 05 České Budějovice, Czech Republic.
Foods. 2021 Jun 17;10(6):1405. doi: 10.3390/foods10061405.
The current knowledge on how different Eurasian perch rearing systems impact the final fillet quality is scant. Therefore, two domestic storage conditions were investigated-10 months frozen (-20 °C) and 12 days refrigerated (+4 °C) storage conditions-in order to determine (i) how the choice of rearing system affects fillets quality during different processing conditions and (ii) if oxidative changes and other quality parameters were interactive. For the proposed idea, proteome analysis, oxidative changes, and some quality parameters were considered in this study. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) indicated a higher loss of protein in the frozen fillets from ponds (PF) than the fillets from recirculating aquaculture systems (RAS) (RF). Western blot showed a higher protein carbonyls level in RF compared to PF, which was confirmed by the total protein carbonyls during frozen storage. PF indicated less liquid loss, hardness, and oxidation progress than RF in both storage conditions. The biogenic amines index (BAI) in the fillets from either origin showed acceptable levels during storage at +4 °C. Furthermore, the n-3/n-6 ratio was similar for both fillets. The deterioration of fillets during frozen storage was mainly caused by formation of ice crystals followed by protein oxidation, while protein oxidation was the main concern during refrigerated storage confirmed by principal component analysis (PCA) analysis.
目前关于不同的欧亚鲈鱼养殖系统如何影响最终鱼片质量的知识十分匮乏。因此，研究了两种国内储存条件——10个月冷冻（-20°C）和12天冷藏（+4°C）储存条件——以确定：（i）养殖系统的选择如何在不同加工条件下影响鱼片质量；（ii）氧化变化和其他质量参数是否相互作用。针对所提出的想法，本研究考虑了蛋白质组分析、氧化变化和一些质量参数。十二烷基硫酸钠聚丙烯酰胺凝胶电泳（SDS-PAGE）表明，池塘养殖的冷冻鱼片（PF）中的蛋白质损失高于循环水养殖系统（RAS）的冷冻鱼片（RF）。蛋白质免疫印迹显示，与PF相比，RF中的蛋白质羰基水平更高，这在冷冻储存期间的总蛋白质羰基中得到了证实。在两种储存条件下，PF的汁液流失、硬度和氧化进程均低于RF。两种来源的鱼片在+4°C储存期间的生物胺指数（BAI）均处于可接受水平。此外，两种鱼片的n-3/n-6比值相似。冷冻储存期间鱼片的变质主要是由冰晶形成以及随后的蛋白质氧化引起的，而蛋白质氧化是冷藏储存期间的主要问题，这一点通过主成分分析（PCA）得到了证实。
