Mireille Cardinal

TL;DR: Although high dietary lipid levels affected growth and whole body composition of turbot adversely they induced very few alterations in flesh quality.

TL;DR: It is shown that fresh products are contaminated in part by a microbiota similar to that found on the skin and in the gut of animals, however, this animal-derived microbiota was less prevalent and less abundant than a core microbiota, psychrotrophic in nature, mainly originated from the environment.

TL;DR: The aerobic 20°C viable count reached its maximum level after 6 days however, the shelf-life of the product was estimated to be 2 or 3 weeks by the panellists, confirming that there is no correlation between those two factors.

TL;DR: Smoking conditions and preliminary treatment such as freezing produced similar differences in sensory characteristics, regardless of the fish studied, although smaller, leaner individuals appeared to be more sensitive to these processes.

TL;DR: The results show that the samples could be classified into 11 groups according to specific sensory properties evaluated by a trained panel, and the main discriminating factors were found to be colour, intensity and characteristic of smoke note, amine note and salty perception.