Fillet Composition Research Articles

Aroma-active compounds in Russian sturgeon (Acipenser gueldenstaedtii) raised in recirculating aquaculture systems

The rearing system affects the nutritional and sensorial qualities of the Russian sturgeon (Acipenser gueldenstaedtii), a niche yet commercially valuable aquaculture species for caviar production. In the present work, we aimed to comprehensively characterize the odorant composition of fillets from Russian sturgeon raised in a recirculating aquaculture system (RAS) and discuss potential sources and formation pathways. A total of 114 odorants were detected through the application of combined sensory-instrumental analyses, of which 88 were successfully identified and 20 substances were found to be among the most potent odor constituents. The most dominant odorants were assigned to several specific substance classes, including aldehydes, alcohols, terpenes, ketones, organic acids, lactones, heterocycles, aromatic hydrocarbons, and sulfur-containing aldehydes. The compounds (E)-hex-2-enal, (Z)-hept-4-enal, cuminaldehyde, non-3-yn-1-ol, 3-carene, 2-methylisoborneol, geosmin, oct-1-en-3-one, nonan-3-one, (Z)-1,5-octadien-3-one, octane-2,3-dione, nonan-2-one, hexanoic acid, γ-crotonolactone, γ-octalactone, 2-acetyl-thiazoline, methional, and (2E,4Z,7Z)-trideca-2,4,7-trienal had high flavor dilution factors and are described for the first time as potent odor-active compounds associated with the Russian sturgeon. Overall, oct-1-en-3-one, (Z)-1,5-octadien-3-one, octane-2,3-dione, nonan-2-one, 2-methylisoborneol, and hexanoic acid had the highest flavor dilution factors. This study offers a basis for future development in the sturgeon RAS industry from the perspective of flavor characterization by providing deep insights into the fundamental composition and origins of the complex world of aquaculture fish aroma.

Chemical Composition and Elements Concentration of Fillet, Spine and Bones of Common Carp (Cyprinus carpio) in Relation to Nutrient Requirements for Minerals.

The aim of the study was to compare the content of major components, selected elements and heavy metals in the fillet, spine and bones of a carp (Cyprinus carpio). Moreover, the extent to which a prepared portion of carp tissue (100 g of fillet and 10 g of carp spine or bones) met the requirements for analyzed elements in adults (women and men) and children was calculated. The proximate composition (total protein, total lipid, ash, moisture) and mineral content of the fish samples were determined. The nutrient composition presented fluctuations among the different tissues. Moisture was the main constituent in the fillet and in the spine with 77.8% and 56.0%, respectively, whereas in bones, the main ingredient was ash (36.2%). All carp tissues were good sources of protein, with 16.5%, 21.0% and 17.0% in spine, bones and fillet, respectively. The most abundant main elements were the potassium in the fillet (4005 mg kg-1) and calcium in the bones (116,463 mg kg-1). The most abundant trace elements were iron in fillet and zinc in bones and spine. Carp meat can be considered a safe foodstuff in terms of concentrations of Hg, Pb and Cd, as the levels of these contaminants were less than FAO and European Commission maximum guidelines.

Effect of ploidy on growth, fillet composition and colour of large rainbow trout (Oncorhynchus mykiss) in the Black Sea

The purpose of this study was to determine the growth performance and fillet quality parameters of large rainbow trout (Oncorhynchus mykiss) and of different ploidy (diploid-DTS and triploid- TTS) cultured in the Black Sea. This study was carried out in a commercial fish farm in Sinop, Black Sea of Turkey. Triploid groups had a higher weight and a better feed conversion rate than the DTS at the end of the 150-day study. Crude protein and crude fat ratios were respectively higher in the DTS and TTS groups; while ploidy affected the biochemical and fatty acid compositions of the large rainbow trout, it had no effect on the amino acid compositions. The colour of fillets was affected by the crude fat ratio of the fillet. This study indicated that large rainbow trout produced in the Black Sea, regardless of its ploidy, were of high quality, nutritious and healthy for human consumption. Furthermore, it demonstrated yet again that large rainbow trout is of sufficient quality to compete with other salmonid species in the national or international markets.

Evaluation of growth performance, carcass yield, and proximate composition of fillets of male and female pirarucu (Arapaima gigas) during the fattening phase

The objective of this study was to evaluate the comparative growth performance, carcass yield, and the proximate composition of the muscle between male and female Arapaima gigas (pirarucu) during the fattening phase. Juvenile pirarucu (n = 114; 1126 ± 219 g; 55 ± 3 cm) were kept in 120 m2 brick tanks at a stocking density of 1.55 g m-2. Fish were raised under the same management conditions during 427 days and biometrics were performed monthly to evaluate the growth performance. Fish (n = 15 per collection day) were sampled at 91, 187, 273, 341 and 427 days to evaluate the carcass yield, proximate composition of the muscle and to determine its gender via histological analysis of the gonads. Data were analyzed using a multivariate statistical method. Growth performance, carcass yield and proximate composition of the muscle were similar between genders up to 427 days of rearing. The coefficients of variation in total weight and length that express the batch heterogeneity were higher for females throughout practically the whole experimental period. This was probably due to the dominance behavior between female fish, which also justifies why some females reached larger sizes at the end of the experiment. The yields for the fillet, abdominal muscle and loin were greater at 273 days compared to other sampling events, regardless of gender. Partial harvesting of pirarucu during the fattening phase can therefore be a management strategy for slaughtering fish with a higher meat yield.

Changes in the Physicochemical Properties and Microbial Communities of Air-Fried Hairtail Fillets during Storage.

This study assessed the physicochemical properties of air-fried hairtail fillets (190 °C, 24 min) under different storage temperatures (4, 25, and 35 °C). The findings revealed a gradual decline in sensory scores across all samples during storage, accompanied by a corresponding decrease in thiobarbituric acid reactive substances (TBARS) and total viable count over time. Lower storage temperatures exhibited an effective capacity to delay lipid oxidation and microbiological growth in air-fried hairtail fillets. Subsequently, alterations in the microbiota composition of air-fried hairtail fillets during cold storage were examined. Throughout the storage duration, Achromobacter, Escherichia-Shigella, and Pseudomonas emerged as the three dominant genera in the air-fried hairtail samples. Additionally, Pearson correlation analysis demonstrated that among the most prevalent microbial genera in air-fried hairtail samples, Achromobacter and Psychrobacter exhibited positive correlations with the L* value, a* value, and sensory scores. Conversely, they displayed negative correlations with pH, b* value, and TBARS. Notably, air-fried samples stored at 4 °C exhibited prolonged freshness compared with those stored at 25 °C and 35 °C, suggesting that 4 °C is an optimal storage temperature. This study offers valuable insights into alterations in the physicochemical properties and microbial distribution in air-fried hairtail fillets during storage, facilitating the improvement of meat quality by adjusting microbial communities in air-fried hairtail fillets.

Integrated alternative approaches to select feed-efficient rainbow trout families to enhance the plant protein utilization

Improving feed utilization efficiency is a challenge in aquaculture. Therefore, we developed an indirect benchmark to use in selecting trout for improved efficiency of feed utilization on plant protein (soy)-based diets, with the long-term goal of reducing the cost of commercial trout production. We used a four-part integrative approach to identify feed efficient individuals among 1595 fish coming from 12 genetically selected families by establishing the phenotypic relationship between feed conversion ratio (FCR) and body weight variations using compensatory feeding regimes. Additionally, we examined the nutritional composition of fish filet for each efficiency phenotype during the compensatory regimen. Our findings showed that the fish with the lowest weight loss during a feed deprivation period and the highest weight gain during the refeeding period (FD−/RF +) demonstrated the lowest FCR (FCR = 0.99) and consisted of individuals from several lines. This finding confirms the possibility of improving feed efficiency in mixed lines. Although feeding period has an effect on nutritional composition of fillet, such selection criteria did not show an effect on groups. Overall, successful selection for the improvement of feed efficiency will have a broad application to commercial fish selective breeding programs, leading to increased aquaculture sustainability in the long run.

Effects of high oleic full-fat soybean meal on broiler live performance, carcass and parts yield, and fatty acid composition of breast fillets

The effects of high oleic oil full-fat (HO-FF) soybean meal (SBM) on broiler meat quality could lead to value-added food products. This experiment evaluated the effects of dietary normal oleic extruded expelled (NO-EE), normal oleic full-fat (NO-FF), or HO-FF SBM on live performance, carcass and parts yield, and breast fatty acid composition. Diets were formulated to be isoenergetic and isonitrogenous. A total of 540 Ross-708 male broilers were raised on floor pens with 18 broilers/pen and 10 replicates/treatment. Data were analyzed in a completely randomized design. Chickens were fed with a starter (0-14 d), grower (15-35 d), or a finisher diet (36-47 d) up to 47 d. Chickens were weighed at 7, 14, 35, and 47 d. At 48 d, 4 broilers per pen were processed. Breast samples were collected and evaluated for quality and fatty acid content. Broilers fed diets with NO-EE were heavier (P < 0.05) than chickens fed diets with full-fat SBM (NO-FF and HO-FF) at d 7, 14, 35 while feed conversion ratio (FCR) of NO-EE was best (P < 0.05) at 7 and 47 d. Carcass yield was also higher for broilers fed NO-EE than the other treatments. Diet did not affect parts yield, breast meat color, cooking, drip loss, white stripping, or SM quality parameters. More breast fillets without wooden breast (score 1) were observed (P < 0.05) for NO-FF than the other 2 treatments. The breast meat fatty acid profile (g fatty acid/100 g of all fatty acids) was significantly affected (P < 0.001) by diet. Broilers fed the HO-FF SBM diet had 54 to 86% more oleic acid, 72.5% to 2.2 times less linoleic acid, and reduced stearic and palmitic acid levels in the breast meat than NO-FF and NO-EE. In conclusion, feeding HO-FF to broilers enriched the oleic acid content of their breast meat while reducing the saturated fatty acid content relative to the NO-FF and NO-EE treatment groups.

Effect of plasma-activated lactic acid on microbiota composition and quality of puffer fish (Takifugu obscurus) fillets during chilled storage

Fresh puffer fish (Takifugu obscurus) are susceptible to microbial contamination and have a very short shelf-life of chilled storage. Hence, this study aimed to evaluate the effects of plasma-activated lactic acid (PALA) on microbiota composition and quality attributes of puffer fish fillets during chilled storage. The results showed that PALA treatment effectively reduced the growth of bacteria and attenuated changes in physicochemical indicators (total volatile basic nitrogen, pH value, K value, and biogenic amines) of puffer fish fillets. Additionally, insignificant changes were observed in lipid oxidation during the first 8 days (p > 0.05). Illumina-MiSeq high-throughput sequencing revealed that PALA effectively inhibited the growth of Pseudomonas in puffer fish fillets and maintained the diverse characteristics of the microbial community. In combination with sensory analysis, PALA extended the shelf life of puffer fish fillets for 4 days, suggesting that PALA could be considered a potential fish fillet preservation method.

Impact of temperature fluctuations on fatty acid composition and nutritional quality of tilapia fillet (Oreochromis niloticus)

Impact of temperature fluctuations on fatty acid composition and nutritional quality of tilapia fillet (Oreochromis niloticus)

Performance, processing yields, and fillet composition of specific United States diploid and triploid rainbow trout (Oncorhynchus mykiss) lines reared in a semi-commercial scale freshwater recirculating aquaculture system

Large rainbow trout marketed as steelhead are gaining considerable attention for production in recirculating aquaculture systems (RAS). Diploid and triploid trout with varying genetics are available from several commercial suppliers; however, the performance and processing metrics of these lines have not been compared when raised in freshwater RAS. Current data on these outcomes could support more accurate cost and profitability estimates for potential RAS projects and optimize operation for existing farms. Accordingly, the objective of this study was to quantify performance metrics, processing yield, and fillet composition of six all-female rainbow trout lines (three diploid and three triploid) exposed to an artificial winter (12:12 light: dark at 40 g (Artificial Winter Photoperiod; AWP)) or continuous, 24-h light (No Winter Photoperiod; NWP) grown in a semi-commercial scale freshwater RAS to 3.5 kg. Overall, growth was impacted by line, ploidy, and artificial winter photoperiod. Diploid and AWP trout were smaller than triploids and NWP trout at stocking and 500 g. Mean diploid and triploid weight was similar at larger sizes (>1 kg); however, triploid performance compared to diploids varied by commercial supplier. Mortality was lower in lines from commercial supplier 1 than lines from commercial supplier 2 and the United States Department of Agriculture (14.4 ± 0.8 vs 27.5 ± 2.0 and 29.8 ± 4.3%, respectively). Head-on gutted and skin-on fillet yields were related with larger fish weight. Mature prevalence in diploids may have led to differences observed between diploids and triploids in fillet lipid (10.9 ± 0.8 vs 13.3 ± 0.6%) and moisture (67.0 ± 0.6 vs 65.1 ± 0.4%). The results provide guidance for rainbow trout RAS producers to make informed decisions on optimal harvest size targets and tailor their rainbow trout line or ploidy selection to those harvest sizes.

Dietary threonine improves muscle nutritional value and muscle hardness associated with collagen synthesis in grass carp (Ctenopharyngodon idella).

To further explain the improvement effect of threonine (Thr) on the fillet quality of fish, a 9-week feeding experiment was conducted. After feeding graded levels of Thr (2.38, 5.38, 8.38, 11.38, 14.38 and 17.38g/kg), the compositions of fillet hydrolyzed amino acid and fatty acid, and the muscle hardness associated with collagen biosynthesis were mainly analyzed in grass carp (Ctenopharyngodon idella). The results showed that Thr increased the pH value, changed the amino acids and fatty acid composition of fillets, especially essential amino acid (EAA), C22:6n3 (DHA) and C20:5n3 (EPA). Furthermore, this study revealed for the first time that the improvement of muscle hardness by Thr was associated with collagen biosynthesis, and the TGF-β1/Smads, LARP6a and Hsp47 regulate transcriptional processes, translation initiation and post-translational modifications in collagen biosynthesis, respectively. This study offered a basis for exploring the contribution of Thr in improving muscle quality in sub-adult grass carp.

Growth, fillet composition, hematological parameters and disease resistance of juvenile Brycon amazonicus fed diets supplemented with essential oil of Minthostachys mollis

Growth, fillet composition, hematological parameters and disease resistance of juvenile Brycon amazonicus fed diets supplemented with essential oil of Minthostachys mollis

Effect of different inclusion levels of defatted Hermetia illucens larvae meal on fillet quality of gilthead sea bream (Sparus aurata)

Abstract In recent years, insect meal has attracted increasing interest as an innovative protein source to replace fish meal in feed formulation due to its valuable nutritional profile. This research aimed to compare the effects of different dietary inclusion levels (5, 10, and 15%) of Hermetia illucens (HI) larvae meal on Sparus aurata (initial weight: 98.6 ± 0.6 g) sensorial, technological, and nutritional fillets quality. Fish were fed experimental diets over 113 days. Results showed that the inclusion of defatted HI larvae meal did not induce off-flavours in gilthead sea bream fillets. No significant differences were found in appearance, mouthfeels, and texture, while a difference emerged in the trait ‘cooked chicken breast’ for odour and flavour characteristics. Moreover, fillets’ quality traits and proximate composition analyses performed did not show significant differences between the treatments. The fillets’ fatty acid content showed that higher inclusion of HI meal leads to higher saturated fatty acids content, while no significant difference in polyunsaturated fatty acids was observed among treatments. Results have a positive implication as dietary HI did not negatively affect the fatty acids composition or quality of sea bream fillets.

Growth Performance and Muscle Composition of Carps (Labeo rohita, Catla catla, Cirrhinus cirrhosus and Hypophthalmichthys molitrix) at Different Protein Diets under Polyculture Farming

This study investigated the effects of three supplemental diets varying in protein percentage (T1- 28%, T2- 30%, and T3- 32%) on the fillet composition of Rohu (Labeo rohita), Catla (Catla catla), Mrigal (Cirrhinus cirrhosus), and Silver Carp (Hypophthalmichthys molitrix) reared in ponds with supplemental diets. The control treatment with no supplemental feeding was also included to conduct the experiment. Fish from control ponds had substantially lower mean muscle protein concentrations than fish from ponds that received supplemental feeding, with 28% and 30% protein diets producing the most muscle protein. Compared to other treatments, fish fed a diet containing 32% protein had significantly (p&lt;0.05) higher muscle lipid concentrations (2.22%). The muscle carbohydrates were greater in fish from ponds fed 28% protein diets. The Rohu (L. rohita) had the highest percent of muscle protein among the three sampled fish species, while Silver carp (H. molitrix) had the lowest, with all other species having intermediate values. The Mrigal (C. cirrhosus) and Silver Carp (H. molitrix) had the highest carbohydrate in their muscles, while Rohu (L. rohita) had the least carbohydrate content. During polyculture of cyprinids in ponds, the supplemental feeding of diets with protein ranging from 28 to 30% protein can be recommended as an optimal protein diet to attain the higher growth performance of carps avoiding the wastage of feed at the farmer’s level in semi-intensive polyculture farming.

Effect of vacuum and modified atmosphere packaging on moisture state, quality, and microbial communities of grouper (Epinephelus coioides) fillets during cold storage

The study aimed to assess the impact of different packaging methods on the moisture state, quality, and microbial composition of grouper fillets. The grouper fillets were packaged under the following four conditions: vacuum packaging (VP), 70% CO2/30% N2 (MAP1); 60% CO2/30% N2/10% O2 (MAP2); 40% CO2/30% N2/30% O2 (MAP3). Physicochemical and microbiological parameters were evaluated during 21 days of cold storage. The result demonstrated that MAP was effective in inhibiting microbial growth and accumulation of total volatile basic nitrogen (TVB-N), while also maintaining the water-holding capacity (WHC) of grouper fillets. Additionally, MAP1 effectively inhibited lipid and protein oxidation and protected the secondary structure of myofibrils compared to MAP2 and MAP3, with MAP1 samples having the lowest thiobarbituric acid reactive substances (TBARS) value (0.009–0.04 MDA/kg) and carbonyl content (0.20–0.26 μmol/g) and the highest sulfhydryl content (0.25–0.49 μmol/g) during cold storage. The results of high-throughput sequencing revealed that the presence of oxygen in the packaging system significantly influenced bacterial succession. Over time, Carnobacterium gradually became the dominant genera of fillets stored in MAP, and the presence of oxygen in MAP2 and MAP3 accelerated this transition by 9 days, compared to MAP1. In contrast, Enterobacteriaceae and Carnobacterium were the main dominant genera in VP. Remarkably, Enterobacteriaceae were virtually absent in MAP2 and MAP3 during storage, suggesting that the presence of oxygen exerted a significant inhibitory effect on Enterobacteriaceae. This study provides valuable insights into the application of MAP in the preservation of grouper fillets.

Effects of Dietary Fish Meal Replacement with Alternative Protein Ingredients and Their Combinations on Growth Performance, Feed Utilization, Fillet Composition, and Biochemical Parameters of Red Seabream (Pagrus major).

The experiment was conducted to evaluate alternative protein ingredients in a low-fish meal (FM) diet for red seabream (Pagrus major). Twelve experimental diets were formulated. Control diet (CON) was designed to contain 60% FM. Other experimental diets were formulated by replacing 50% of FM from the CON with soy protein concentrate (SPC), corn gluten (CG), meat meal (MM), and/or chicken byproduct meal (CBM). Four diets were designed including one of SPC, CG, MM, or CBM as FM replacer and designated as SPC, CG, MM, and CBM. Six other diets were formulated by adding two ingredients as SPC and CG, SPC and MM, SPC and CBM, CG and MM, CG and CBM, or MM and CBM, and designated as SCG, SMM, SCM, CMM, CCM, and MCM, respectively. The 12th diet (MIX) was formulated by including SPC, CGM, MM, and CBM. Triplicate fish groups (50.2 ± 0.1 g) were hand-fed for 12 weeks. Weight gain (WG) of fish was significantly improved by MM and MCM diets compared to CG, SCG, CMM, and CCM diets. WG of CON, SPC, CM, SMM, SCM, and MIX groups were comparable with MM and MCM groups. The lowest WG was observed in CG and CMM groups. Feed efficiency (FE) was significantly higher in MM group compared to SPC, CG, SGC, and CMC groups. FE of MCM group was significantly higher than CG and SCG groups. Fillet linolenic acid (C18:2n-6) level in CG group was significantly higher than CON, MM, CM, SCM, CCM, and MCM groups. Serum lysozyme activity was significantly higher in MCM and MIX groups. Therefore, a high level of dietary CG reduces the growth performance and feed utilization of red seabream. A mixture of MM and CBM seems to be more efficient in replacing FM from red seabream diet.

Balanced replacement of fish meal with Hermetia illucens meal allows efficient hepatic nutrient metabolism and increases fillet lipid quality in gilthead sea bream (Sparus aurata)

In the present study, gilthead sea bream (Sparus aurata) was reared using sustainable feeds containing insect meal from Hermetia illucens larvae. Proteomics and proton nuclear magnetic resonance-based metabolomics analysis were used to assess the metabolic impact of the tested feeds in sea bream liver, whereas the composition of muscle fillets was characterized by means of metabolomics and gas chromatography of fatty acid methyl esters. Including 10% of insect meal while correspondingly reducing fish meal did not substantially alter the metabolism of dietary nutrients, leading to small but significant effects solely on lauric acid content of sea bream fillets. Furthermore, a few alterations in some markers of immune response, such as leukocyte elastase inhibitor-like, granzyme B (G, H)-like, and two associated ortholog groups, serpin B and chymase, were found. In the fish group fed with insect meal, liver morphology analysis showed no structural damage or inflammation and a lower amount of hepatic lipid deposition and accumulation.

Organic production of gilthead sea bream (Sparus aurata) using organic certified green pea protein and seaweed. Effects on growth, feed conversion and final product quality.

The aim of this study was to evaluate the use of novel ingredients such as green pea protein and Ascophyllum nodosum, a brown seaweed for the replacement of fish meal in feeds suitable for organic production. The growth, feed utilization and fillet composition of gilthead seabream were examined under a lab scale trial and based on the results a large-scale field trial was conducted in the facilities of Galaxidi marine farms in order to compare a novel feed with a typical commercial feed suitable for organic production.Final weight, growth rate and somatic indices of the fish fed these alternative ingredients did not show significant differences compared to the control group fed the commercial diet. Muscle protein content was higher in the fish fed the higher inclusion level of green pea protein, whereas lipid content was lower in both experimental diets. Fatty acid composition, in terms of n-3 and n-6 polyusaturated (PUFA), eicosapentanoic (EPA) and docosahexaenoic (DHA) acid content was higher in the muscle of the fish fed the experimental diets. In the case of the liver, the fatty acid profile reflected the feed composition, and the fish fed the diet with an inclusion of 19% green pea protein showed a lower content of protein and a higher content of n-6 PUFA, and monounsaturated fatty acids (MUFA).In view of the results obtained, the ingredients assayed in this study could be used in organic feed formulations as alternatives to fish meal obtained from trimmings since no negative effects were detected neither on fish growth, muscle composition, fish health nor end product quality and nutritional value.

Consumer Perception of Freshness and Volatile Composition of Fresh Gilthead Seabream and Seabass in Active Packaging with and without CO2-Emitting Pads.

Active packaging with CO2-emitters (pads) has recently been used for shelf-life extension of fresh fish. The aim of this study was to identify consumer attitudes towards fresh fish packaging, to examine whether Greek consumers prefer active packaging with pad over active packaging without pad, to investigate any perceived differences in the sensory freshness of the fish, and to relate consumer perception to volatile composition of fish fillets. In total, 274 consumers participated in the study which included freshness sensory evaluation of gilthead seabream (Sparus aurata) and seabass (Dicentrarchuslabrax), whole-gutted and filleted, raw and cooked, at high quality and at the end of high-quality shelf-life. Samples were packed under modified atmosphere either with a pad or without. Results showed that consumers preferred packages with pads, especially at the end of high quality shelf-life. They perceived raw samples packed with a pad to be fresher and closer to the ideal product, and also had a higher purchase intention towards them. Cooked samples were not perceived differently. Consumers' perception was in accordance with the GC-MS findings in the volatile compounds that function as freshness or spoilage indicators. Most participants were positive towards fresh fish packaging although they usually buy unpacked fresh fish. Our results suggest that active packaging with CO2 emitters contribute to freshness preservation and that it has a positive potential in the Greek market.

A Comparative Study of Microwave and Sous-Vide Cooking Effects on Pikeperch Fillets’ Fatty Acid Composition and Quality Attributes

The aim of the study was to compare the effects of microwave and sous-vide cooking on chemical composition, including fatty acid composition, colour, and microbial and eating quality of fillets produced from wild-living pikeperch. Skinned fillets were sous-vide (SV)-cooked at 65 °C for 40 min. or cooked in a microwave oven (M) at 539 W for 3 min. Generally, cooking decreased moisture and increased protein contents in SV and M, and increased fat content in SV. Cooking increased lightness and yellowness while decreasing redness of fillets, but there were no differences between SV and M. SV fillets showed a significantly higher cooking loss than M samples. SV and M samples showed a similarly high sensory and microbial quality, although microwave cooking was more effective in total viable bacteria counts reduction. Similar fatty acid proportions and concentrations were noted in M and SV fillets, suggesting that both methods preserved well fatty acids in pikeperch meat tissue.