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Temperature-Dependent Growth of Brook TroutThe growth of brook trout is closely influenced by water temperature. Experimental data demonstrate how trout weight changes over a 24-day period in response to varying water temperatures. At lower temperatures, such as 15.5 degrees Celsius, brook trout show significant weight gain. However, as the temperature increases, the amount of weight gained steadily decreases. At the highest temperature measured, 24.4 degrees Celsius, trout experience a net...

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Human Skeletal Muscle Biopsy Procedures Using the Modified Bergström Technique

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Published on: September 10, 2014

The Effects of Postmortem Time on Muscle Trout Biochemical Composition and Structure.

Arno Germond¹, Annie Vénien¹, Christine Ravel¹

¹UR370, QuaPA, INRAE, 63122 Saint-Genès-Champanelle, France.

Foods (Basel, Switzerland)

|May 27, 2023

Summary

This study monitored trout postmortem aging for 15 days. Label-free FTIR micro-spectroscopy accurately predicted fish age and identified biomarkers for freshness assessment.

Keywords:

machine learning postmortem processed fish spectroscopy sustainable trout

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Area of Science:

Aquatic science
Food science
Biomarker discovery

Background:

Fish industry operators face challenges processing fish at various postmortem times, impacting quality, safety, and value.
Objective identification of biomarkers is crucial for predicting fish aging and optimizing processing.
A comprehensive longitudinal characterization of postmortem aging is needed.

Purpose of the Study:

To analyze the postmortem aging process in trout over a 15-day period.
To identify objective biomarkers for predicting postmortem aging.
To explore novel methods for rapid assessment of fish freshness.

Main Methods:

Longitudinal analysis of trout postmortem aging over 15 days.
Quantitative physicochemical measurements (pH, color, texture, aw, proteolysis, protein solubility).
Histological analyses, transmission electron microscopy (TEM), and label-free Fourier-transform infrared (FTIR) micro-spectroscopy with Support Vector Machine (SVM) and Principal Component-Linear Discriminant Analysis (PC-DA) models.

Main Results:

Conventional physicochemical methods showed minimal changes in protein denaturation, solubility, and pH.
Histology revealed fiber ruptures after 7 days; TEM showed sarcomere disorganization after 7 days.
FTIR micro-spectroscopy combined with SVM accurately predicted postmortem time; PC-DA models identified biomarkers for Day 7 and Day 15.

Conclusions:

Postmortem aging significantly impacts trout quality, with structural changes occurring after 7 days.
Label-free FTIR micro-spectroscopy offers a promising method for rapid, objective assessment of fish freshness.
This study provides insights into postmortem aging and biomarker identification for the fish industry.