Comparative composition and shelf-life of fillets of wild and cultured turbot (Scophthalmus maximus) and Atlantic halibut (Hippoglossus hippoglossus)

Turbot and Atlantic halibut are highly valued fish species. However,very little is known about fillet shelf-life characteristics associated withboth species. Thus, fillet α-tocopherol content and proximate compositionof wild turbot (1.5 kg) and Atlantic halibut (1.1 kg)caught off the south coast of Ireland and the north-west coast of Iceland,respectively, were investigated. In addition, the susceptibility of fillets, storedunder retail conditions, to lipid oxidation and colour change was studied.Proximate composition analysis showed that turbot had significantly highermoisture (P < 0.001) and lower protein (P < 0.001) contents compared toAtlantic halibut. Atlantic halibut incorporated significantly higher (P <0.001) levels of α-tocopherol into fillets than turbot. Over 14 days ofstorage on ice, fillets from Atlantic halibut exhibited significantly lower (P =0.020) levels of lipid oxidation than those of turbot. However, malondialdehyde(MDA) concentrations were generally very low, never exceeding 0.6 μgg−1 fillet. Turbot maintained a significantly higher (P< 0.001) pH over the storage period. The lightness (L* values) offillets from both species increased over 14 days of storage, but wassignificantly higher (P < 0.001) in Atlantic halibut than in turbot. Turbotdeveloped a relatively intense yellow colour during storage (decrease in hueangle and increase in b* values), whereas this was not the case forAtlantic halibut. The results of this study demonstrate that fillets of wildAtlantic halibut stored on ice, were less prone to lipid oxidation anddiscolouration than those of wild turbot. However, quality changes in turbotwere very small showing that both fish have tremendous shelf-life capacities interms of lipid oxidation. These findings are considered in the context of knownmaterial for farmed fish.

[1]  J. R. Burt,et al.  Postharvest Biochemical and Microbial Changes , 1990 .

[2]  C. B. Cowey,et al.  Effects of dietary energy level and dietary energy source on growth, feed conversion and body composition of turbot (Scophthalmus maximus L.) , 1976 .

[3]  W. J. Dyer,et al.  Proximate Composition of Canadian Atlantic Fish: II. Mackerel, Tuna and Swordfish , 1961 .

[4]  R. Nortvedt,et al.  Body composition and sensory assessment of three weight groups of Atlantic halibut (Hippoglossus hippoglossus) fed three pellet sizes and three dietary fat levels , 1998 .

[5]  C. Hubbs,et al.  The elementary chemical composition of marine organisms , 1955 .

[6]  V. Mendenhall.  OXIDATIVE RANCIDITY IN RAW FISH FILLETS HARVESTED FROM THE GULF OF MEXICO , 1972 .

[7]  M. Frigg,et al.  Effect of dietary vitamin E levels on oxidative stability of trout fillets , 1990 .

[8]  S. Gieseg,et al.  A comparison of plasma vitamin C and E levels in two Antarctic and two temperate water fish species. , 2000, Comparative biochemistry and physiology. Part B, Biochemistry & molecular biology.

[9]  T. Haug,et al.  Total lipid and fatty acid composition of polar and neutral lipids in different tissues of atlantic halibut, Hippoglossus hippoglossus (L.) , 1988 .

[10]  S. Kaushik,et al.  Growth and body composition of turbot (Scotophthalmus maximus (L.)) in relation to different lipid protein ratios in the diet , 1993 .

[11]  J. Kerry,et al.  Fillet shelf-life of Atlantic halibut Hippoglossus hippoglossus L. fed elevated levels of α-tocopheryl acetate , 2002 .

[12]  S. Kaushik,et al.  Partial or total replacement of fish meal by corn gluten meal in diet for turbot (Psetta maxima) , 1999 .

[13]  M. Erickson.  Ability of chemical measurements to differentiate oxidative stabilities of frozen minced muscle tissue from farm-raised striped bass and hybrid striped bass , 1993 .

[14]  P. Gatta,et al.  Effect of refrigerated storage on muscle lipid quality of sea bass (Dicentrarchus labrax) fed on diets containing different levels of vitamin E , 2000 .

[15]  J. Shewan,et al.  The nation' food. VI. Fish as food. II. The chemical composition of fish , 1943 .

[16]  A. Flynn,et al.  Consumption of thermally-oxidized sunflower oil by chicks reduces α-tocopherol status and increases susceptibility of tissues to lipid oxidation , 1994, British Journal of Nutrition.

[17]  Fletcher,et al.  Influence of α‐tocopherol acetate on the short‐ and long‐term storage properties of fillets from Atlantic salmon Salmo salar fed a high lipid diet , 2000 .

[18]  T. Storebakken,et al.  Effect of dietary fat level on weight gain, digestibility, and fillet composition of Atlantic halibut , 1991 .

[19]  S. Kaushik,et al.  Dietary lipid level, hepatic lipogenesis and flesh quality in turbot (Psetta maxima) , 2001 .

[20]  J. M. Gallardo,et al.  Quality assessment of sardines during storage by measurement of fluorescent compounds , 1997 .

[21]  K. Yamauchi,et al.  In vivo Lipid Peroxidation Levels and Antioxidant Activities of Cultured and Wild Yellowtail , 1996 .

[22]  G. Gandemer,et al.  Lipid and fatty acid compositions of muscle from farmed and wild adult turbot , 1998, Aquaculture International.

[23]  T. Pottinger.  Effects of husbandry stress on flesh quality indicators in fish , 2001 .

[24]  D. Petillo,et al.  Kinetics of antioxidant loss in mackerel light and dark muscle , 1998 .

[25]  R. Hunt,et al.  The Specification of Colour Appearance. I. Concepts and Terms , 1977 .

[26]  J. Kerry,et al.  Slaughtering method and dietary α‐tocopheryl acetate supplementation affect rigor mortis and fillet shelf‐life of turbot Scophthalmus maximus L. , 2002 .

[27]  W. J. Dyer,et al.  Proximate Composition of Canadian Atlantic Fish: I. Variation in Composition of Different Sections of the Flesh of Atlantic Halibut (Hippoglossus hippoglossus) , 1961 .

[28]  J. Kerry,et al.  The effect of dietary vitamin E and C level on market‐size turbot (Scophthalmus maximus) fillet quality , 2003 .

[29]  O. R. Brækkan,et al.  Nutritional values and vitamins of Norwegian fish and fish products. , 1958 .

[30]  O. Torrissen,et al.  Chemical and sensory evaluation of fillets from Atlantic salmon (Salmo salar) fed three levels of N-3 polyunsaturated fatty acids at two levels of vitamin E , 1993 .

[31]  Jeong Bo-Young,et al.  Proximate Composition, Cholesterol and $\alpha$-Tocopherol Content in 72 Species of Korean Fish , 1998 .

[32]  J. Buttriss,et al.  High-performance liquid chromatography methods for vitamin E in tissues. , 1984, Methods in enzymology.

[33]  Monetti,et al.  The influence of different levels of dietary vitamin E on sea bass Dicentrarchus labrax flesh quality. , 2000 .

[34]  J. Guillaume,et al.  Lipid peroxidation in turbot (Scophthalmus maximus) tissue: effect of dietary vitamin E and dietary n-6 or n-3 polyunsaturated fatty acids , 1995 .

[35]  P. D. Warriss,et al.  Muscle activity at slaughter: I. Changes in flesh colour and gaping in rainbow trout , 2000 .

[36]  I. Undeland,et al.  Lipid oxidation in fillets of herring (Clupea harengus) during frozen storage. Influence of prefreezing storage. , 1999, Journal of agricultural and food chemistry.