89A-5 |
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S. GONZALEZ1, G. J. Flick, Jr.1, S. O'Keefe1, S. E. Duncan1, E. McLean2, S. R. Craig3, C. Biagi4, and R. H. Devlin4. (1) Dept. of Food Science & Technology, Virginia Polytechnic Institute & State Univ., 25 FST Bldg., Mail Code 0418, Blacksburg, VA 24061-0418, (2) Dept. of Fisheries & Wildlife Sciences, Virginia Polytechnic Institute & State Univ., 156 Cheatham Hall, Mail Code 0321, Blacksburg, VA 24061-0321, (3) Large Animal Clinical Sciences, Virginia Polytechnic Institute & State Univ., Duck Pond Drive, Blacksburg, VA 24061, (4) West Vancouver Lab., Ministry of Fisheries & Oceans, 4160 Marine Dr., West Vancouver, BC V7V 1N6, Canada Genetically modified organisms provide an opportunity to produce products having improved growth rates, feed efficiencies, and resistance to disease. However, before these products can be successfully introduced into the market, their safety and composition compared to the native product must be adequately determined. The objective was to identify how genetically modified, wild, and farmed coho salmon differed in selected physical characteristics and composition. Of primary interest was lipid and amino acid distribution in the muscle tissue and fillet texture and color. Comparisons were made of various quality and sensorial characteristics of market-sized wild, cultured, and genetically modified coho salmon. Each group (n=5) was filleted and each fillet divided into six discrete sections. Irrespective of animal source, a general proximal to distal gradient was observed in lipid distribution, with highest lipid levels being recorded in the front cuts and lowest in the tail. A dorsal to ventral increase in fillet lipid was also observed. Fillet moisture and ash did not vary between groups. Of the three groups, wild coho salmon expressed lower lipid content (p °Ü 0.05). Tail cuts were always firmer (p °Ü 0.05) but wild coho salmon exhibited greater fillet firmness (p °Ü 0.05) than either cultured or modified fish. L*, a* and b* measurements were similar for modified and wild fish. Fillet mineral and amino acid profiles were similar across all groups. Differences were detected in appearance and odor between farmed and modified fish with panelists preferring cultured animals over modified coho (p < 0.05). No difference was detected in overall flavor characteristics when wild and cultured fish were compared. A sensory panel, which included taste, was not performed on the genetically modified fish since government approval for their consumption could not be provided.
Session 89A, Aquatic Food Products: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |