<abstract xmlns="http://www.w3.org/1999/xhtml"><p> 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&lt;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.</p></abstract>

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.

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

Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, Balicka 122, 30-149 Kraków, Poland

Annals of Animal Science

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

There is a lack of regulations regarding labeling of the place of cultivation of freshwater fish, even though some research indicates that environmental...

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

Published Online: Apr 23, 2015

Page range: 527 - 539

Received: May 30, 2014

Accepted: Nov 18, 2015

DOI: https://doi.org/10.2478/aoas-2014-0087

Keywords
rainbow trout, quality, microbiological analysis, fatty acid profile, color

© by Joanna Tkaczewska

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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

Published Online: Apr 23, 2015

Page range: 527 - 539

Received: May 30, 2014

Accepted: Nov 18, 2015

DOI: https://doi.org/10.2478/aoas-2014-0087

Keywordsrainbow trout, quality, microbiological analysis, fatty acid profile, color

© by Joanna Tkaczewska

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Keywords
rainbow trout, quality, microbiological analysis, fatty acid profile, color