Biochemical and structural factors contributing to seasonal variation in the texture of farmed halibut (Hippoglossus hippoglossus L.) flesh.
Factors contributing to the texture of fish flesh, including pH, water content, density of fast muscle fibers, and the concentration of collagen and hydroxylysyl pyridinoline (PYD) cross-links, were investigated post-rigor in commercially farmed Atlantic halibut (Hippoglossus hippoglossus L.). The f...
Published in: | Journal of Agricultural and Food Chemistry |
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Language: | English |
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2007
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Online Access: | https://research-portal.st-andrews.ac.uk/en/publications/3077edef-6349-4b74-ab3b-ed8733afff38 https://doi.org/10.1021/jf063614h http://www.scopus.com/inward/record.url?scp=34447639254&partnerID=8YFLogxK |
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ftunstandrewcris:oai:research-portal.st-andrews.ac.uk:publications/3077edef-6349-4b74-ab3b-ed8733afff38 2024-09-15T18:07:22+00:00 Biochemical and structural factors contributing to seasonal variation in the texture of farmed halibut (Hippoglossus hippoglossus L.) flesh. Johnston, Ian Alistair Solberg, C Sirnes, E Johnston, I A 2007-07-11 https://research-portal.st-andrews.ac.uk/en/publications/3077edef-6349-4b74-ab3b-ed8733afff38 https://doi.org/10.1021/jf063614h http://www.scopus.com/inward/record.url?scp=34447639254&partnerID=8YFLogxK eng eng https://research-portal.st-andrews.ac.uk/en/publications/3077edef-6349-4b74-ab3b-ed8733afff38 info:eu-repo/semantics/restrictedAccess Johnston , I A , Solberg , C , Sirnes , E & Johnston , I A 2007 , ' Biochemical and structural factors contributing to seasonal variation in the texture of farmed halibut (Hippoglossus hippoglossus L.) flesh. ' , Journal of Agricultural and Food Chemistry , vol. 55 , pp. 5803-5808 . https://doi.org/10.1021/jf063614h farmed Atlantic halibut seasonal effect MLR analysis collagen cross-links texture pH fiber density PERFORMANCE LIQUID-CHROMATOGRAPHY INTRAMUSCULAR CONNECTIVE-TISSUE GADUS-MORHUA L SALMO-SALAR L COLLAGEN CONTENT MUSCLE STRUCTURE RED SEABREAM QUALITY CROSSLINKS STORAGE article 2007 ftunstandrewcris https://doi.org/10.1021/jf063614h 2024-09-04T23:45:35Z Factors contributing to the texture of fish flesh, including pH, water content, density of fast muscle fibers, and the concentration of collagen and hydroxylysyl pyridinoline (PYD) cross-links, were investigated post-rigor in commercially farmed Atlantic halibut (Hippoglossus hippoglossus L.). The fish was sampled every quarter for a 12 month period from May 2004 to May 2005. Hydroxyproline (HYP) as a measure of collagen and PYD were determined using a high-performance liquid chromatography (HPLC) method. An ANCOVA model with fork length and season as covariates were used to explore the seasonal effects on texture, pH, muscle fiber density, alkaline-insoluble collagen (a-i HYP), alkaline-soluble collagen (a-s HYP), and PYD cross-links. A multiple linear regression (MLR) showed that the most important factors contributing to texture were PYD > water (%) > a-i HYP > fiber density, while pH and a-s HYP did not show any correlation to texture. The contribution of fast muscle fiber density to texture was found to vary between sexes and with the season, contributing more in males and in the spring. The most important parameter affecting texture was PYD, explaining 64% (p < 0.001) of the total variation in a linear regression analysis. It is concluded that cross-linking processes are of great importance for the rigidity and strength of the collagen in Atlantic halibut flesh. Farmed halibut should be harvested in the fall or early winter when texture and nutrition are good to obtain optimal quality. Article in Journal/Newspaper Gadus morhua Salmo salar University of St Andrews: Research Portal Journal of Agricultural and Food Chemistry 55 14 5803 5808 |
institution |
Open Polar |
collection |
University of St Andrews: Research Portal |
op_collection_id |
ftunstandrewcris |
language |
English |
topic |
farmed Atlantic halibut seasonal effect MLR analysis collagen cross-links texture pH fiber density PERFORMANCE LIQUID-CHROMATOGRAPHY INTRAMUSCULAR CONNECTIVE-TISSUE GADUS-MORHUA L SALMO-SALAR L COLLAGEN CONTENT MUSCLE STRUCTURE RED SEABREAM QUALITY CROSSLINKS STORAGE |
spellingShingle |
farmed Atlantic halibut seasonal effect MLR analysis collagen cross-links texture pH fiber density PERFORMANCE LIQUID-CHROMATOGRAPHY INTRAMUSCULAR CONNECTIVE-TISSUE GADUS-MORHUA L SALMO-SALAR L COLLAGEN CONTENT MUSCLE STRUCTURE RED SEABREAM QUALITY CROSSLINKS STORAGE Johnston, Ian Alistair Solberg, C Sirnes, E Johnston, I A Biochemical and structural factors contributing to seasonal variation in the texture of farmed halibut (Hippoglossus hippoglossus L.) flesh. |
topic_facet |
farmed Atlantic halibut seasonal effect MLR analysis collagen cross-links texture pH fiber density PERFORMANCE LIQUID-CHROMATOGRAPHY INTRAMUSCULAR CONNECTIVE-TISSUE GADUS-MORHUA L SALMO-SALAR L COLLAGEN CONTENT MUSCLE STRUCTURE RED SEABREAM QUALITY CROSSLINKS STORAGE |
description |
Factors contributing to the texture of fish flesh, including pH, water content, density of fast muscle fibers, and the concentration of collagen and hydroxylysyl pyridinoline (PYD) cross-links, were investigated post-rigor in commercially farmed Atlantic halibut (Hippoglossus hippoglossus L.). The fish was sampled every quarter for a 12 month period from May 2004 to May 2005. Hydroxyproline (HYP) as a measure of collagen and PYD were determined using a high-performance liquid chromatography (HPLC) method. An ANCOVA model with fork length and season as covariates were used to explore the seasonal effects on texture, pH, muscle fiber density, alkaline-insoluble collagen (a-i HYP), alkaline-soluble collagen (a-s HYP), and PYD cross-links. A multiple linear regression (MLR) showed that the most important factors contributing to texture were PYD > water (%) > a-i HYP > fiber density, while pH and a-s HYP did not show any correlation to texture. The contribution of fast muscle fiber density to texture was found to vary between sexes and with the season, contributing more in males and in the spring. The most important parameter affecting texture was PYD, explaining 64% (p < 0.001) of the total variation in a linear regression analysis. It is concluded that cross-linking processes are of great importance for the rigidity and strength of the collagen in Atlantic halibut flesh. Farmed halibut should be harvested in the fall or early winter when texture and nutrition are good to obtain optimal quality. |
format |
Article in Journal/Newspaper |
author |
Johnston, Ian Alistair Solberg, C Sirnes, E Johnston, I A |
author_facet |
Johnston, Ian Alistair Solberg, C Sirnes, E Johnston, I A |
author_sort |
Johnston, Ian Alistair |
title |
Biochemical and structural factors contributing to seasonal variation in the texture of farmed halibut (Hippoglossus hippoglossus L.) flesh. |
title_short |
Biochemical and structural factors contributing to seasonal variation in the texture of farmed halibut (Hippoglossus hippoglossus L.) flesh. |
title_full |
Biochemical and structural factors contributing to seasonal variation in the texture of farmed halibut (Hippoglossus hippoglossus L.) flesh. |
title_fullStr |
Biochemical and structural factors contributing to seasonal variation in the texture of farmed halibut (Hippoglossus hippoglossus L.) flesh. |
title_full_unstemmed |
Biochemical and structural factors contributing to seasonal variation in the texture of farmed halibut (Hippoglossus hippoglossus L.) flesh. |
title_sort |
biochemical and structural factors contributing to seasonal variation in the texture of farmed halibut (hippoglossus hippoglossus l.) flesh. |
publishDate |
2007 |
url |
https://research-portal.st-andrews.ac.uk/en/publications/3077edef-6349-4b74-ab3b-ed8733afff38 https://doi.org/10.1021/jf063614h http://www.scopus.com/inward/record.url?scp=34447639254&partnerID=8YFLogxK |
genre |
Gadus morhua Salmo salar |
genre_facet |
Gadus morhua Salmo salar |
op_source |
Johnston , I A , Solberg , C , Sirnes , E & Johnston , I A 2007 , ' Biochemical and structural factors contributing to seasonal variation in the texture of farmed halibut (Hippoglossus hippoglossus L.) flesh. ' , Journal of Agricultural and Food Chemistry , vol. 55 , pp. 5803-5808 . https://doi.org/10.1021/jf063614h |
op_relation |
https://research-portal.st-andrews.ac.uk/en/publications/3077edef-6349-4b74-ab3b-ed8733afff38 |
op_rights |
info:eu-repo/semantics/restrictedAccess |
op_doi |
https://doi.org/10.1021/jf063614h |
container_title |
Journal of Agricultural and Food Chemistry |
container_volume |
55 |
container_issue |
14 |
container_start_page |
5803 |
op_container_end_page |
5808 |
_version_ |
1810444749328351232 |