Comparison of Arrhenius model and artificial neuronal network for the quality prediction of rainbow trout (Oncorhynchus mykiss) fillets during storage at different temperatures

LWT ◽  
2015 ◽  
Vol 60 (1) ◽  
pp. 142-147 ◽  
Author(s):  
Xiaochang Liu ◽  
Yan Jiang ◽  
Song Shen ◽  
Yongkang Luo ◽  
Liang Gao
Keyword(s):  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Neuronal Network ◽  
Quality Prediction ◽  
Arrhenius Model ◽  
Rainbow Trout Oncorhynchus Mykiss ◽  
Different Temperatures ◽  
Artificial Neuronal Network

RNA/DNA ratios in white muscle as estimates of growth in rainbow trout held at different temperatures

1990 ◽  
Vol 68 (7) ◽  
pp. 1494-1498 ◽  
Author(s):  
Moira M. Ferguson ◽  
Roy G. Danzmann
Keyword(s):  
Growth Rate ◽  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
White Muscle ◽  
Specific Growth ◽  
Fish Size ◽  
Rainbow Trout Oncorhynchus Mykiss ◽  
Different Temperatures ◽  
Specific Growth Rates ◽  
Rna And Dna

The concentrations of RNA, DNA, and protein in white muscle from 240 uniquely tagged rainbow trout (Oncorhynchus mykiss) held at three temperatures (5, 8 (control), and 11 °C) were measured. Both RNA and RNA/DNA ratios were better predictors of recent length- and weight-specific growth rates than they were of absolute fish size. Furthermore, RNA concentrations were better predictors of growth than RNA/DNA ratios. The strength of the regression between either RNA/DNA ratio or RNA and growth rate did not differ consistently among temperatures. Fish reared at warmer temperatures had lower concentrations of RNA for both a given growth rate and a given DNA concentration compared with cold-reared trout. Warm-reared fish also had lower concentrations of DNA and higher protein/DNA ratios than cold-reared trout when fish size was standardized. The concomitant decrease in both RNA and DNA concentrations resulted in marginally lower RNA/DNA ratios in warm-reared fish.

Isoeugenol concentrations in rainbow trout (Oncorhynchus mykiss) skin-on fillet tissue after exposure to AQUI-S™ at different temperatures, durations, and concentrations

Aquaculture ◽  
2006 ◽  
Vol 254 (1-4) ◽  
pp. 347-354 ◽  
Author(s):  
Jeffery R. Meinertz ◽  
Shari L. Greseth ◽  
Theresa M. Schreier ◽  
Jeffry A. Bernardy ◽  
William H. Gingerich
Keyword(s):  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Rainbow Trout Oncorhynchus Mykiss ◽  
Different Temperatures

Biogenic Amines and Predictive Models of Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets during Storage

2017 ◽  
Vol 80 (2) ◽  
pp. 279-287 ◽  
Author(s):  
Qingzheng Li ◽  
Jian Lv ◽  
Longteng Zhang ◽  
Zehong Dong ◽  
Ligeng Feng ◽  
...  
Keyword(s):  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Biogenic Amines ◽  
Storage Time ◽  
Rainbow Trout Oncorhynchus Mykiss ◽  
Significant Difference ◽  
Different Temperatures ◽  
Relative Errors ◽  
Experimental Values

ABSTRACT To estimate biogenic amines and changes in quality of rainbow trout (Oncorhynchus mykiss) fillets at different temperatures, we determined the sensory attributes, total volatile basic nitrogen (TVB-N), total viable counts (TVC), and biogenic amines (BAs) of samples that were untreated (CK) or dry cured with 1.8% salt (T). There was no significant difference between CK and T samples in terms of TVB-N, TVC, and BAs. TVB-N and TVC increased significantly (P < 0.05) with storage time at 3, 9, and 15°C. Putrescine (PUT) and cadaverine (CAD) increased significantly (P < 0.05) at −3, 3, 9, and 15°C during storage. Histamine formed more easily when storage temperatures were higher. The kinetic models of sensory scores for TVB-N, TVC, PUT, CAD, and the sum of PUT and CAD (PUT+CAD) in T samples versus storage time and temperature were developed based on the Arrhenius equation. High regression coefficients (R2 > 0.9) indicated the acceptability of the kinetic model for predicting changes in the quality of the rainbow trout fillets. Relative errors between predicted and experimental values of TVB-N, TVC, and PUT+CAD were all within 10% except for TVB-N on day 6. The prediction model based on TVB-N, TVC, and PUT+CAD can be applied to evaluate changes in quality of rainbow trout fillets from −3 to 15°C (270 to 288 K).

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