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  • The effects of substitution of dietary fish oil with vegetable oils on flesh quality aspects and organoleptic characteristics of Atlantic salmon, rainbow trout, gilthead sea bream and European sea bas
FP5

RAFOA Report Summary

Project ID: Q5RS-2000-30058
Funded under: FP5-LIFE QUALITY
Country: Norway

The effects of substitution of dietary fish oil with vegetable oils on flesh quality aspects and organoleptic characteristics of Atlantic salmon, rainbow trout, gilthead sea bream and European sea bas

A primary objective of the RAFOA project was to determine the organoleptic properties of cooked fillets of all target species using expert taste panels in the region of origin of the fish. The studies on salmon and trout also included taste panel evaluation of smoked product and for salmon also assessment of raw fish (sashimi) by Japanese taste panels. A second aim was to relate these subjective measurements in cooked fillets to non-subjective measurements based on electronic detection of volatile compounds in the fillets. Finally, it was proposed to determine shelf life properties and technological properties of fresh fish in response to dietary fatty acid composition. All analyses were conducted on market size fish and the effect of feeding a finishing diet, containing only fish oil, on quality aspects was also included.

High levels of VO in the diet had only minor effects on the organoleptic properties of:
Salmon, whether raw, cooked or smoked; in some cases fish fed VO diets were preferred to fish fed 100% FO,
Trout whether cooked or smoked, Bream, cooked,
Bass, although lower scores were observed in very fresh fish.

Electronic nose analyses discriminated between fish fed different oils with best separation in trout:
A FO finishing diet reduced the discrimination substantially;
Replacing FO with VO had no or only minor effects on product quality and storage stability characteristics with:
Time on ice being a more important factor for all species tested, than dietary treatment,
Feeding a 100% FO-finishing diet prior to harvest eliminating earlier minor effects of feeding VO diets.

Contact

Grethe ROSENLUND, (Project leader)
Tel.: +47-51-825500
Fax: +47-51-825501
E-mail
Record Number: 39707 / Last updated on: 2006-02-28
Information source: e-TIP
Collaboration sought: Available for consultancy, Further research or development support, Information exchange/Training, Private-public partnership
Stage of development: Scientific and/or technical knowledge (basic research)
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