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ABSTRACT
Juvenile sunshine bass Morone chrysops X M. saxatilis were fed one of seven practical diets which contained various percentages of protein and lipid. After processing and packaging, the fillets were stored in a commercial freezer (-20°C) for 0, 9, or 18 months. Descriptive flavor evaluation was performed to compare flavor changes attributable to diets and storage. Lipid oxidation changes were monitored with the 2-thiobarbituric acid (TBARS) method. The addition of menhaden oil to the diet (> 6.5%) significantly increased (P <0.05) the intensity of the fishy flavor, whereas anchovy meal did not contribute to the intensity of fishy flavor as much as did fish oil. TBARS values did not significantly (P>0.05) change with frozen storage of sunshine bass fillets from 0 months (2.1 mg malonaldehyde/kg of muscle) to 18 months (2.15 mg malonaldehyde/kg of muscle); however, there was a significant (/> < 0.05) decrease in TBARS values after 9 months of storage (1.6 mg malonaldehyde/kg of muscle). Diet had no effect on TBARS. Data indicate that diet (percentage offish oil) can influence flavor quality of sunshine bass, while diet had little effect on storage quality, even after 18 months of frozen Storage.
