Abstract：
BACKGROUND: Temperature, 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.
RESULTS: Temperature 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.
CONCLUSIONS: This 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.
RESULTS: Temperature 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.
CONCLUSIONS: This 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.
摘要：
背景：温度，影响许多生理过程，被描述为鱼类的“主要生态因子”。这项建模研究的目的是探索气候引起的温度变化对鱼片质量和保质期的影响。
结果：获得的结果表明，虹鳟鱼中的温度胁迫会影响灰分和水分，并抑制鱼片中的肌原纤维碎片。然而,随着温度的升高,饱和脂肪酸（∑SFA）的总量减少，ω3（∑n3）和22：6n-3（DHA）的总量显着增加。确定温度升高对颜色有负面影响，纹理,持水能力，水活动,pH值,鱼片中的乳酸和糖原水平，同时对延缓微生物腐败有积极作用，尤其是在冷藏中。
结论：这项研究表明，气候变化对鱼类产品质量和保质期的影响引起了研究界的特别关注。然而,它还突出了知识差距，以指导这一新兴领域的未来研究。本文受版权保护。保留所有权利。
结果：获得的结果表明，虹鳟鱼中的温度胁迫会影响灰分和水分，并抑制鱼片中的肌原纤维碎片。然而,随着温度的升高,饱和脂肪酸（∑SFA）的总量减少，ω3（∑n3）和22：6n-3（DHA）的总量显着增加。确定温度升高对颜色有负面影响，纹理,持水能力，水活动,pH值,鱼片中的乳酸和糖原水平，同时对延缓微生物腐败有积极作用，尤其是在冷藏中。
结论：这项研究表明，气候变化对鱼类产品质量和保质期的影响引起了研究界的特别关注。然而,它还突出了知识差距，以指导这一新兴领域的未来研究。本文受版权保护。保留所有权利。
