FILLET TEXTURE OF RAINBOW-TROUT AS AFFECTED BY FEEDING STRATEGY, SLAUGHTERING PROCEDURE AND STORAGE POST-MORTEM

Due to the enactment of environmental legislation in Denmark, feed exp enditure by commercial aquaculture operations has been limited. This d evelopment has created a demand for high energy diets, which presently dominate the market place. Such diets limit waste load to the surroun ding environment, but is the quality of the fish as end product affect ed? It is well established that fillet quality varies according to sev eral factors, including feed composition and feeding regime. An experi ment was thus designed to evaluate the effect of differing: i) amount of protein fed ii) amount of fat fed, iii) starvation period before ha rvesting, iv) method of slaughter and v) storage time post mortem on f illet quality of 600g trout. The fillet fat content was examined and r elated to each of the five factors investigated in order to determine which had the most pronounced effect on fillet texture post mortem. Te xture measurements were undertaken using an Instron Universal Testing Machine and sensory analysis. Results indicated that fillet fat conten t could be increased 20% without affecting texture. Storage time post mortem was found to be the single most important factor affecting fill et texture. Sensory analyses verified the results obtained by instrume ntal texture testing.