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Quality and Nutritional Analysis of Aquaponic Tomatoes and Perch

Kralik, Brittany A
http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1617139965099778

Abstract Details

2021, Master of Food and Nutrition (MFN), Bowling Green State University, Food and Nutrition.
While the world population and fish consumption are increasing, the oceanic supply of seafood is decreasing. Although farm-raised fish production has risen to meet the growing demand, these products are often view negatively by consumers. Furthermore, greenhouse gas emissions, land use, and water use of fish farms negatively impact the environment. Aquaponics, a food production technique where fish and vegetables are cultivated in the same system, is a more environmentally sustainable strategy to address growing seafood demand. Despite the environmental benefits of aquaponics, relatively little is known about how aquaponic products compare with conventionally produced products. The objective of this study was to compare the composition of products (yellow perch; tomatoes) produced in an aquaponics system versus conventionally produced counterparts. Perch were sourced from three conditions (aquaponics, wild caught, pond aquaculture) and measured for size, color, texture, moisture, fat and protein content. Similarly, aquaponic early girl and cherry tomatoes were compared with soil grown tomatoes. The tomatoes were analyzed for weight, color, texture, moisture, acidity, soluble solids, total phenolics, and antioxidant capacity. Across both tomato varieties, the aquaponic tomatoes were moister, firmer, lighter in color, and more yellow than the soil grown tomatoes. Weight, acidity, and sugar content also varied by production method, but results were not consistent across varieties. Compared with the pond perch, the aquaponic perch were smaller, lighter in color, and redder. Compared with wild perch, the aquaponic perch were heavier and longer, but less red. The findings from this study provide a foundation for growers and retailers considering aquaponics as an environmentally sustainable alternative to traditional aquaculture. Understanding physical composition of the aquaponic products is necessary to optimize production and consumer acceptance. This data can be used alongside additional sensory and consumer studies to better understand strategies to support success of aquaponic products.
Jonathan Kershaw, PhD (Advisor)
Dawn Anderson, PhD (Committee Member)
Kevin Neves, PhD (Committee Member)
52 p.
Food Science; Nutrition; Sustainability
Aquaponics; Sustainability; Food production; Yellow perch; Tomatoes;

Recommended Citations

Citations

  • Kralik, B. A. (2021). Quality and Nutritional Analysis of Aquaponic Tomatoes and Perch [Master's thesis, Bowling Green State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1617139965099778

    APA Style (7th edition)

  • Kralik, Brittany. Quality and Nutritional Analysis of Aquaponic Tomatoes and Perch. 2021. Bowling Green State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1617139965099778.

    MLA Style (8th edition)

  • Kralik, Brittany. "Quality and Nutritional Analysis of Aquaponic Tomatoes and Perch." Master's thesis, Bowling Green State University, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1617139965099778

    Chicago Manual of Style (17th edition)

bgsu1617139965099778
602
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This open access ETD is published by Bowling Green State University and OhioLINK.
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