Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2019
Volume 22
Issue 2/volume22
Topic:
Fisheries
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Panicz R. , Eljasik P. , Sobczak M. , Sadowska J. , Keszka S. 2019. MOLECULAR AND QUALITY MEAT CHARACTERISTICS OF NEW FISH SPECIES INTRODUCED TO THE EU MARKET
DOI:10.30825/5.ejpau.172.2019.22.2 , EJPAU 22(2/volume22), #02.
Available Online: http://www.ejpau.media.pl/volume22/issue2/volume22/abs-02.html

MOLECULAR AND QUALITY MEAT CHARACTERISTICS OF NEW FISH SPECIES INTRODUCED TO THE EU MARKET
DOI:10.30825/5.EJPAU.172.2019.22.2

Remigiusz Panicz1, Piotr Eljasik1, Małgorzata Sobczak1, Joanna Sadowska2, Sławomir Keszka3
1 Department of Meat Technology, Faculty of Food Technology and Fisheries,
West Pomeranian University of Technology, Szczecin, Poland
2 2 Division of Human Nutrition Physiology, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Szczecin, Poland
3 Division of Aquaculture, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Szczecin, Poland

 

ABSTRACT

Global consumption steadily increases due to development of aquaculture but also more efficient fisheries sector. Therefore, fish processing plants and ultimately consumers face products from new fish species which significantly differ in case of their nutritional values, technological or culinary properties. The aim of the study was to randomly collect specimens of bigeye sea perch, Helicolenus barathri; New Zealand sole, Peltorhamphus novaezeelandiae; white bass, Morone chrysops; thicklip grey mullet, Chelon labrosus and ridge scaled rattail, Macrourus carinatus and provide multidimensional characteristics i.e. species authentication, proximate assessment, structure and texture analysis as well sensory evaluation. Study confirmed authenticity of all fish samples and new DNA barcodes were introduced into database of fish profiles. Chemical composition of fillets differed significantly among species, and the unfavourable nutritional values had ridge scaled rattail, bigeye sea perch and New Zealand sole which had unfavorable fatty acid profile, high atherogenic (AI) and thrombogenic (TI) indexes, and low hypocholesterolemic to hypercholesterolemic acids ratio. On the other hand, fillets of freshwater white bass had the best PUFA:SFA ratio,  and favourable TI and AI indexes from the consumer’s health point of view. Moreover, fillet of the white bass was selected by panellists as the most desirable. Structural analysis also revealed different degree of undesirable changes in fillets observed as breakdown of myofibrils and connective tissue. Multidimensional analysis characterized randomly selected sample and provided a set of useful information both for customers and fish processing sector.

Key words: fish trade, DNA barcoding, chemical composition, nutritional values, fillet structure and texture.

Remigiusz Panicz
Department of Meat Technology, Faculty of Food Technology and Fisheries,
West Pomeranian University of Technology, Szczecin, Poland
Kazimierza Królewicza 4
71-550 Szczecin
Poland

email: rpanicz@zut.edu.pl

Piotr Eljasik
Department of Meat Technology, Faculty of Food Technology and Fisheries,
West Pomeranian University of Technology, Szczecin, Poland
Kazimierza Królewicza 4
71-550 Szczecin
Poland
email: peljasik@gmail.com

Małgorzata Sobczak
Department of Meat Technology, Faculty of Food Technology and Fisheries,
West Pomeranian University of Technology, Szczecin, Poland
K. Królewicza 4, 71-550, Szczecin, Poland
phone: (+48 91) 423 10 61 ext. 332
email: msobczak@zut.edu.pl

Joanna Sadowska
2 Division of Human Nutrition Physiology, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Szczecin, Poland

email: jsadowska@zut.edu.pl

Sławomir Keszka
Division of Aquaculture, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Szczecin, Poland
Kazimierza Królewicza 4, 71-550 Szczecin, Poland, phone: +48 91 449 66 36
email: skeszka@zut.edu.pl

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.

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