The Quality of Rainbow Trout (Oncorhynchus Mykiss) Cultured in Various Polish Regions

There is a lack of regulations regarding labeling of the place of cultivation of freshwater fish, even though some research indicates that environmental factors can influence the quality of rainbow trout meat. The purpose of this study was to assess the necessity of such regulations and to determine the meat quality of rainbow trout cultivated in different regions of Poland. The analysis of color measurement, fatty acid profile, sensory evaluation and microbiological analysis of trout muscle were performed to assess the influence of cultivation region on the quality of trout meat. The place of cultivation did not influence the redness (a*) and yellowness (b*) of fillet, but had impact on lightness (L*). The microbiological analysis showed no pathogenic microorganisms on the fish surface. The fatty acids composition differed highly significantly (P<0.01) depending on the place of cultivation. Since there are significant differences in quality and nutritional value between studied samples, the necessity of labeling the place of cultivation of rainbow trout for the final consumer should be implemented.