Evaluation of Chemical, Microbiological and Sensory Traits of Common Carp Meat in Biofloc System
2019
Bakhshi, Farideh | H.Najdegerami, Ebrahim | Manaffar, Ramin | Tukmechi, Amir | Rahmani Farah, Kaveh
BACKGROUND: Based on previous studies, aquaculture systems affect on flesh quality in cultured species. In biofloc system, as a modern and new aquaculture system, animals use microbial flocs as feed and it seem such flocs affect on bodycomposition. OBJECTIVES: The aim of this study was to evaluate growth and chemical, microbiological and sensory properties of common carp meat cultured in Biofloc system. METHODS: Three hundred healthy fingerlings were randomly distributed in 12 tanks (70 L) at a density of 8.3 kg m-3 and fed experimental treatments: commercial diet as a control and three biofloc treatments including sugar beet molasses biofloc (SBM+BFT), sugar biofloc (S+BFT) and corn starch biofloc (CS+BFT). Fish in BFT treatments were fed at 75% of the daily feeding rate of control. At the end of experiment, growth performance and survival investigated. In addition to evaluate cultured fish meat quality, sensory properties of raw fish (day 0), rigor mortis (3, 6 and 24 h after catch), bacterial count, pH, expressible moisture and TVN were also assessed during 16 days, (every 4 days). RESULTS: The results indicated that the lowest food conversion ratio (FCR) and highest condition factor was observed in fish fed BC which differed significantly from control (P<0.05). No significant difference among treatments was observed in rigor mortis and bacterial count (P>0.05). pH in carp flesh increased gradually during storage time (P<0.05), but at the end of the storage period no significant difference was found between the treatments (P>0.05). The lowest primary TVN was seen in BS treatment (9.0 ± 0.2 mg N/100g flesh) but in other treatments TVN was higher than 20 mg/ 100g flesh (P<0.05). CONCLUSIONS: Overall, based on the results of this study, biofloc cultured fish flesh had acceptable quality in comparison with control fish.
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Эту запись предоставил University of Tehran
