Journal ArticleDOI
Fish farming conditions affect to European sea bass (Dicentrarchus labrax L.) quality and shelf life during storage in ice
TLDR
Chemical, bacteriological and organoleptic acceptability demonstrated that fish rearing conditions were important for storage and needs to be taken into consideration for fish management and processing.About:
This article is published in Aquaculture.The article was published on 2018-03-01. It has received 21 citations till now. The article focuses on the topics: Sea bass & Fish farming.read more
Citations
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Journal ArticleDOI
The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage.
TL;DR: Principal component analysis showed that there were significant correlations between the freezing methods and the ice crystal size, protein thermal stability and physicochemical characteristics of frozen muscles and overall, UIF was an effective way to inhibit the deterioration of frozen fish during frozen storage.
Journal ArticleDOI
From aquaculture production to consumption: Freshness, safety, traceability and authentication, the four pillars of quality
TL;DR: This article presents a comprehensive overview of the status, relevance, and impact of the quality management systems in the development of marine aquaculture, with the focus on four of the most important criteria associated with these systems: freshness, safety, traceability, and authenticity.
Journal ArticleDOI
Aquaculture and sensometrics: the need to evaluate sensory attributes and the consumers’ preferences
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Evaluation of weakly acidic electrolyzed water and modified atmosphere packaging on the shelf life and quality of farmed puffer fish (Takifugu obscurus) during cold storage
TL;DR: The combined effect of weakly acidic electrolyzed water (WAEW) and modified atmosphere packaging (MAP) treatments on the quality of puffer fish (Takifugu obscurus) during cold storage was studied on aspects of microbiological activity, texture, total volatile basic nitrogen (TVB•N), trimethylamine (TMA), free amino acids (FAAs), thiobarbituric acid reactive substance (TBARS), ATP-related compounds and K value, volatile organic compounds (VOCs), and organoleptic properties.
Journal ArticleDOI
Effects of stocking density on the growth and flesh quality of rainbow trout (Oncorhynchus mykiss) reared in a low-tech aquaponic system
Marco Birolo,Francesco Bordignon,Francesco Bordignon,Angela Trocino,Luca Fasolato,Antón Pascual,Sergio Godoy,Carlo Nicoletto,Carmelo Maucieri,Gerolamo Xiccato +9 more
TL;DR: In this paper, the authors evaluated the effects of two stocking densities (low - ALD, 3.81 kg/m−3 vs. high - AHD, 7.26kg/m −3) on the growth, health, and flesh quality of rainbow trout and the yield and microbiological quality of lettuce (Lactuca sativa) produced in a low-tech aquaponic system compared to hydroponic cultivation (HYP).
References
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Quality and quality changes in fresh fish
TL;DR: Aquatic resources and their utilization biological aspects chemical composition post-mortem changes in fish quality and shelf life of chilled fish improved fish handling methods assessment of fish quality assurance of fresh fish quality as mentioned in this paper.
Journal ArticleDOI
Sensory, chemical and microbiological assessment of farm-raised European sea bass (Dicentrarchus labrax) stored in melting ice
TL;DR: Farm raised European sea bass were stored in melting ice for a period up to 22 days from the time of harvest, and sensory, chemical, and microbiological assessments were made at intervals to assess quality changes and storage stability.
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Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets.
TL;DR: Thyme oil proved to improve the sensory quality of sea bass fillets when used in combination with MAP2, providing a shelf life of 17 days as compared to 6 days of the control samples, and TVB-N proved to be a suitable index for the spoilage of seabass fillets stored at 4 degrees C.
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A new chemical criterion for the quality control of fish: trimethylamine/total volatile basic nitrogen (%)
Pierre Malle,Martine Poumeyrol +1 more
TL;DR: The comparison of these two parameters with the ratio P=TVBN/TMA (%) showed that P provides a useful index of freshness and there is a non-linear correlation between P and the decomposition index.
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Shelf-life extension of refrigerated seabass slices under modified atmosphere packaging
TL;DR: The effect of CO2-enriched atmosphere in combination with either oxygen or nitrogen on the keeping quality of seabass slices stored at 4°C was investigated in this article.