Effects of stock density on texture-colour quality and chemical composition of rainbow trout (Oncorhynchus mykiss)

Cagiltay F., Erkan N., Ulusoy S., SELCUK A., Ozden Ö.

IRANIAN JOURNAL OF FISHERIES SCIENCES, vol.14, no.3, pp.687-698, 2015 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 14 Issue: 3
  • Publication Date: 2015
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.687-698
  • Istanbul University Affiliated: Yes


This study describes the effects of different stocking densities on texture/colour characteristics, protein content /amino acid and lipid content/fatty acid composition of rainbow trout fillet. Stocking density was selected 5 (Group A), 15 (Group B), 25 (Group C) kg fish m(-3). Tukey's Multiple Comparison Test showed insignificant differences between measured size/weight measurement and condition factors. No significant differences were found between A and C groups for colour analysis (L* and a* value) and texture profile analysis (hardness, adhesiveness, cohesiveness and gumminess values) of rainbow trout fillets. The proximate composition analysis showed rainbow trout fillets from the A and C groups to exhibit higher values of moisture than the B group. Fish from the A and B groups had a lower of ash and protein in comparison to C group samples. The highest fat values of rainbow trout were measured in B group samples. The content essential amino acid and non-essential amino acid was lower in A and B groups than in C groups. Fish from the C group had higher content of polyunsaturated fatty acids, especially n-3, docosahexanoic acid (DHA) and eicosapentaenoic acid (EPA) in comparison to A and C group. As a result, 25 kg fish m(-3) is recommended stock density in terms of product texture/color and composition quality.