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...

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Bibliographic Details
Published in:Journal of Agricultural and Food Chemistry
Main Authors: Johnston, Ian Alistair, Solberg, C, Sirnes, E, Johnston, I A
Format: Article in Journal/Newspaper
Language:English
Published: 2007
Subjects:
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
Gadus morhua
Salmo salar
Online Access:https://risweb.st-andrews.ac.uk/portal/en/researchoutput/biochemical-and-structural-factors-contributing-to-seasonal-variation-in-the-texture-of-farmed-halibut-hippoglossus-hippoglossus-l-flesh(3077edef-6349-4b74-ab3b-ed8733afff38).html
https://doi.org/10.1021/jf063614h
http://www.scopus.com/inward/record.url?scp=34447639254&partnerID=8YFLogxK
Description
Summary: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.

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