IMPACT OF COOKING METHODOLOGY ON NUTRITIONAL QUALITY OF SENEGALESE SOLE FARMED IN IMTA-RAS SYSTEM

Recent efforts in aquaculture focus on sustainable systems that maintain productivity while preserving product quality. Recirculating aquaculture systems (RAS) minimize nutrient discharge compared to traditional methods, and when combined with Integrated Multi-Trophic Aquaculture (IMTA), they enhance nutrient efficiency by co-culturing fish with extractive species like macroalgae. Ulva ohnoi is a key IMTA species due to its rapid growth and strong nitrogen and phosphorus uptake. Beyond improving water quality, Ulva is valued for use in animal feed, ulvans for biomedical applications, and as a carrier for probiotic bacteria such as Phaeobacter sp., antagonist of fish pathogens. Integrating U. ohnoi and Phaeobacter in IMTA-RAS may improve fish resilience and nutritional quality, but little is known about how these benefits persist after cooking. Cooking significantly affects moisture, protein structure, lipid oxidation, and sensory traits such as color and flavor. Steaming and baking (common household methods) differ in their impact on nutrient retention and oxidative stability. This study examined whether co-culturing Senegalese sole with U. ohnoi and Phaeobacter in IMTA-RAS improves quality parameter retention during steaming and baking. Key metrics included lipid and fatty acid composition, cholesterol, oxidative status, proximate composition, and fillet color and texture. Potential mechanisms included Ulva-derived antioxidants and ulvans acting as natural preservatives, and Phaeobacter-mediated microbiome effects slowing down spoilage. By linking sustainable production to post-harvest quality, this research aimed to highlight how IMTA-RAS could deliver fish with enhanced nutritional and sensory attributes while reducing environmental impact.