Bullon Natalia, Alfaro Andrea C, Hamid Nazimah, Masoomi Dezfooli Sara, Seyfoddin Ali
Drug Delivery Research Group, School of Science, Auckland University of Technology, Auckland, New Zealand.
Aquaculture Biotechnology Research Group, School of Science, Auckland University of Technology, Auckland, New Zealand.
Aquac Nutr. 2023 Jul 18;2023:6628232. doi: 10.1155/2023/6628232. eCollection 2023.
Almost 60% of the fish meal produced globally is used in aquaculture feeds. Fish meal production relies on finite wild-marine resources and is considered as an unsustainable ingredient. Insect meal (IM) is considered a sustainable source with high levels of protein suitable for growth promotion. Grape marc (GM) is a waste byproduct of the winery industry rich in pigments with antioxidant capacity. However, the inclusion of both ingredients can affect the flavor of the meat of abalone and the color of the shell due to different nutritional profiles. The aim of this study was to evaluate the effect of the dietary inclusion of IM and GM on the flavor volatile compounds and shell color of the juvenile in a 165-days feeding trial. Abalone were offered four experimental diets with different levels of IM and GM inclusion and a commercial diet (no IM or GM). Soft bodies of abalone were used to characterize volatile compounds using solid-phase microextraction gas chromatography-mass spectrometry, and color changes were analyzed in ground powder of abalone shells using color spectrophotometry 400-700 nm (visible). The results showed 18 volatile compounds significantly different among the dietary treatments. The inclusion of IM did not significantly affect the flavor volatile compounds detected, whereas the inclusion of GM reduced volatile compounds associated with lipid-peroxidation in abalone meat. The inclusion of IM and GM did not significantly affect the lightness nor the yellowness, blueness, redness, and greenness of the ground shells. The supplementation of abalone feeds with GM can help to reduce off-flavour compounds which may extend shelf-life of raw abalone meat.
全球生产的鱼粉中近60%用于水产养殖饲料。鱼粉生产依赖有限的野生海洋资源，被认为是一种不可持续的成分。昆虫粉（IM）被认为是一种可持续的来源，含有高水平的蛋白质，适合促进生长。葡萄皮渣（GM）是酿酒工业的一种废弃副产品，富含具有抗氧化能力的色素。然而，由于营养成分不同，同时添加这两种成分会影响鲍鱼的肉味和贝壳颜色。本研究的目的是在为期165天的饲养试验中，评估日粮中添加IM和GM对幼龄鲍鱼风味挥发性化合物和贝壳颜色的影响。给鲍鱼提供四种不同IM和GM添加水平的实验饲料以及一种商业饲料（不添加IM或GM）。使用固相微萃取气相色谱-质谱联用仪对鲍鱼的软体部分进行挥发性化合物分析，并使用400-700nm（可见光）的颜色分光光度法对鲍鱼壳的磨粉进行颜色变化分析。结果表明，日粮处理之间有18种挥发性化合物存在显著差异。添加IM对检测到的风味挥发性化合物没有显著影响，而添加GM减少了与鲍鱼肉中脂质过氧化相关的挥发性化合物。添加IM和GM对磨碎贝壳的亮度、黄度、蓝度、红度和绿度没有显著影响。在鲍鱼饲料中添加GM有助于减少异味化合物，这可能会延长生鲍鱼肉的保质期。
