Effect of climate change on fillet quality and shelf‐life of Oncorhynchus mykiss under controlled conditions

Abstract

AbstractBACKGROUNDTemperature, which affects numerous physiological processes, has been described as the ‘main ecological factor’ for fish. The aim of this modeling study is to explore the impact of climate‐induced temperature changes on fish fillet quality and shelf life.RESULTSTemperature stress in rainbow trout affected ash and moisture, and inhibited myofibril fragmentation in the fillets. However, with the increase in temperature, there was a decrease in the total amount of saturated fatty acids (∑SFA) and there were significant increases in the total amount of omega 3 (∑n3) and 22:6n‐3 (DHA). It was determined that temperature increase had a negative effect on color, texture, water‐holding capacity, water activity, pH, lactic acid, and glycogen levels in fillets, and it had a positive effect by delaying microbial spoilage, especially in cold storage.CONCLUSIONThis study suggest that the effects of climate change on product quality and shelf life in fish requires further research. It highlights knowledge gaps to guide future research in this emerging field. © 2023 Society of Chemical Industry.