Comparative Evaluation
of Wild and Farmed Rainbow
Trout Fish Based on Representative Chemosensory and Microbial Indicators
of Their Habitats
Posted on 2023-01-23 - 13:11
Wild
and farmed rainbow trout were compared with chemical profiling,
chemosensory properties, carbon concentration and isotope analyses,
1- and 2-GC/O-MS, GC-FID, and aroma profile analyses. Results were
linked with the prokaryotic and eukaryotic microbiological profile
of the fish sources using multivariate statistical analysis. Fish
from natural environments proved to have better sensory properties
in terms of fruity, sweet, and citrusy attributes, compared to farmed
fish. However, the farmed fish were found to have higher nutritional
value based on their lipid contents. These differences might relate
to the introduction of feed extrudates, which could influence the
overall quality of fish products. Thereby, malodor episodes linked
to musty/earthy off-odor notes related to odorants including geosmin,
β-caryophyllene, (E,Z)-2,4-nonadienal, and
(E,E)-2,4-nonadienal. These compounds, in turn, correlated
with Asticcacaulis benevestitus, Curvibacter sp., Albidiferax sp., Aquabacterium commune, and Aquabacterium
citratiphilum abundance and were further affected
by oxygen levels in the water column.
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Mahmoud, Mohamed A. A.; Magdy, Mahmoud; Tybussek, Thorsten; Barth, Johannes; Buettner, Andrea (2023). Comparative Evaluation
of Wild and Farmed Rainbow
Trout Fish Based on Representative Chemosensory and Microbial Indicators
of Their Habitats. ACS Publications. Collection. https://doi.org/10.1021/acs.jafc.2c07868
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AUTHORS (5)
MM
Mohamed A. A. Mahmoud
MM
Mahmoud Magdy
TT
Thorsten Tybussek
JB
Johannes Barth
AB
Andrea Buettner
KEYWORDS
odorants including geosminodor notes relatednatural environments provedeukaryotic microbiological profiledifferences might relateaquabacterium citratiphilum abundancefarmed rainbow troutbetter sensory propertiesaroma profile analysesmalodor episodes linkedisotope analyseschemosensory propertiesfarmed fishz water columnsp .,representative chemosensoryoxygen levelsoverall qualitymicrobial indicatorslipid contentsfeed extrudatescurvibacter could influencecomparative evaluationcitrusy attributeschemical profilingcarbon concentrationasticcacaulis benevestitusalbidiferax