Quality changes of aquacultured hybrid striped bass fillet meat resulting from reduction of post-harvest metabolism

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dc.contributor.authorEifert, Joseph D.en
dc.contributor.committeechairHackney, Cameron Rajen
dc.contributor.committeememberFlick, George J. Jr.en
dc.contributor.committeememberLibey, George S.en
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2014-03-14T20:43:28Zen
dc.date.adate2009-08-14en
dc.date.available2014-03-14T20:43:28Zen
dc.date.issued1991-09-05en
dc.date.rdate2013-09-22en
dc.date.sdate2009-08-14en
dc.description.abstractHybrid striped bass (Sunshine Bass) were raised in an indoor recirculating aquaculture system incorporating concrete culture tanks, sump tanks, rotating biological contactors and liquid oxygen injection and underground U-tubes for aeration. Fish were anesthetized by two methods after harvest to reduce metabolic activity. Hybrid striped bass were either held in cooled water or water with elevated CO<sub>2</sub> levels prior to sacrificing and filleting. Control fish were filleted immediately or three hours after harvest. The objectives of this study were to determine the effects of these treatments on fillet quality and to develop indicators of quality and shelf life. All fillets were stored at 1-4°C and tested over a 14-day period. Analyses included aerobic plate count, pH determination, texture measurements (Instron), color measurements (L* a* b* scale) and sensory panel evaluations of cooked portions for appearance, taste, odor and texture. Fillets of the cooled water treatment group had the highest pH and were significantly less firm (Instron). Log phase growth and the time for spoilage levels of microorganisms to grow were delayed one day in the CO<sub>2</sub> fillets. In addition, the CO<sub>2</sub> treated fillets were generally rated higher in sensory attributes than the other fillets, especially late in the test period.en
dc.description.degreeMaster of Scienceen
dc.format.extentvii, 83 leavesen
dc.format.mediumBTDen
dc.format.mimetypeapplication/pdfen
dc.identifier.otheretd-08142009-040401en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-08142009-040401/en
dc.identifier.urihttp://hdl.handle.net/10919/34536en
dc.language.isoenen
dc.publisherVirginia Techen
dc.relation.haspartLD5655.V855_1991.E333.pdfen
dc.relation.isformatofOCLC# 25119670en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subject.lccLD5655.V855 1991.E333en
dc.subject.lcshStriped bass fisheriesen
dc.subject.lcshStriped bassen
dc.titleQuality changes of aquacultured hybrid striped bass fillet meat resulting from reduction of post-harvest metabolismen
dc.typeThesisen
dc.type.dcmitypeTexten
thesis.degree.disciplineFood Science and Technologyen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen

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