Effect of climate change on fillet quality and shelf-life of <i>Oncorhynchus mykiss</i> under controlled conditions

BACKGROUND: Temperature, which affects numerous physiological processes, has been described as the 'main ecological factor' for fish. The aim of this modeling study is to explore the impact of climate-induced temperature changes on fish fillet quality and shelf life.RESULTS: Temperature stress in rainbow trout affected ash and moisture, and inhibited myofibril fragmentation in the fillets. However, with the increase in temperature, there was a decrease in the total amount of saturated fatty acids (Sigma SFA) and there were significant increases in the total amount of omega 3 (Sigma n3) and 22:6n-3 (DHA). It was determined that temperature increase had a negative effect on color, texture, water-holding capacity, water activity, pH, lactic acid, and glycogen levels in fillets, and it had a positive effect by delaying microbial spoilage, especially in cold storage.CONCLUSION: This study suggest that the effects of climate change on product quality and shelf life in fish requires further research. It highlights knowledge gaps to guide future research in this emerging field.(c) 2023 Society of Chemical Industry.

Dergi

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Yıl

2024

Cilt

104

Sayı

3

Sayfa

1511-1520

ISSN

0022-5142

eISSN

1097-0010

DOI

10.1002/jsfa.13034

WoS UID

WOS:001086400000001