Characteristics of the flesh and quality of products of catfishes

Fauconneau, Benoı̂t; Laroche, M.

doi:10.1051/alr:1996051

Cited by 28 publications

(53 citation statements)

References 48 publications

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“…Generally, fat deposits increase with weight irrespective of the feeding; for example, larger fish tend to have higher lipid content. This has already been shown for gilthead sea bream [4], eel [5], catfish species [6], carp [7], and salmonids [8][9][10].…”

Section: Feeding and Its Impact On Fish Fatsupporting

confidence: 55%

“…A well-established rule is that muscle fatty acids of the fish reflect the dietary fatty acids, and this has been confirmed for most of the aquacultured fish species, including salmonids [9,37], Mediterranean species [36,38], carps [7], cod [35], catfish species [6], and flatfish [34]. Therefore, manipulation of the fatty acid profile of the end-product can be achieved.…”

Section: Feeding Intensity and Dietary Fatmentioning

confidence: 90%

“…Genetic predetermination in fish fat deposition has been shown in various cases [6,9]. The degree of exercise seems also to be a determinant of muscle fat in salmonids [9].…”

Section: Factors Other Than Feeding That Affect Fish Fatmentioning

confidence: 99%

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Effects of Nutrition and Aquaculture Practices on Fish Quality

Grigorakis

2010

Handbook of Seafood Quality, Safety and Health Applications

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The term fish quality is defined by a group of various factors. These include: 1) appearance, shape, size, and external look (colour, malformations, and injuries); 2) nutritional value; 3) fat deposition; 4) organoleptic characteristics (odour, taste, and texture); 5) freshness; and 6) filleting yield.It is often difficult to outline the way that quality is affected by feeding, due to numerous endogenous and exogenous factors that influence quality simultaneously. In the endogenous factors, size, sex, stage of life cycle, and genetic factors are included. The exogenous factors include feeding, fish population crowding, temperature, salinity, physical exercise of the fish, and sources of external stress. A multifactorial analysis including nutritional and environmental parameters showed clearly that the effects of feeding on fish quality strongly depended on the environmental factors and that the interaction of feeding and environment actually defined the final results [1]. Despite the complicated interactions, the ability still exists to relate feeding to the produced quality and at the next level to tailor quality through feeding. This chapter attempts to outline the effects of feeding and aquaculture handling on fish quality and to examine to what extent the quality of the end-product can be manipulated. The role of muscle composition and fat deposition in fish qualityThe edible part of the fish is actually the fillet. Therefore, the fillet composition is what defines the fish quality. Fish store energy as fat to be utilised when needed. Fat is abundant Handbook of Seafood Q uality, Safety and Health ApplicationsEdited by Cesarettin Alasalvar, Fereidoon Shahidi, Kazuo Miyashita and Udaya Wanasundara

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Section: Feeding and Its Impact On Fish Fatsupporting

confidence: 55%

Section: Feeding Intensity and Dietary Fatmentioning

confidence: 90%

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Effects of Nutrition and Aquaculture Practices on Fish Quality

Grigorakis

2010

Handbook of Seafood Quality, Safety and Health Applications

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“…In general, the marine organisms, and most of all fish, are considered very beneficial food due to their high contents in x3 polyunsaturated fatty acids (PUFAs). It is well known that the nutritional value of the organism is strongly related to its feeding; particularly the fish exhibit fatty acids in their edible part that directly mirror their dietary fatty acids (Fauconneau and Laroche 1996;Lie 2001;Grigorakis 2007;Morkore et al 2007). Therefore, it is important that the feeds provided and the feeding techniques followed, are those that ensure that the nutritional value obtained is at least equivalent to what the consumer expects from a fish.…”

Section: Growth/feedingmentioning

confidence: 99%

Ethical Issues in Aquaculture Production

Grigorakis

2009

J Agric Environ Ethics

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The ethical issues raised by aquaculture were analyzed. A modification of the Ethical Matrix of the Food Ethics Council for the evaluation of novel foods was used; the Ethical Matrix was changed in order to include the various aquaculture production stages separately. The following stages were distinguished: the breeding stage, the growth/feeding stage, the ''other-handling'' stage (that includes disease and treatment, transportation of organisms, killing procedure, and DNA vaccinations), and the commercialization stage. The ethical issues concerning the producers, the consumers, the environment, and the aquacultured organisms, are discussed. This scheme was fitted to the intensive cage-culture of carnivorous fish. The differences with other forms of aquaculture are discussed, and how the scheme extrapolates to them. The ethical evaluation of aquaculture, in practice, will be rather a utilitarian balancing of cost and benefits of the respective actions. The desired characteristics of an ethical evaluation have been also outlined. Ethical evaluation should not be limited to a purely scientific analysis; it should be holistic, comparable to available alternatives, and should have the flexibility to incorporate new data generated in the fast growing/continuous changing aquaculture sector.

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“…Besides these, the nutritional condition of fish influences the quality of yield and processing efficiency (Yeannes & Almandos, 2003). The variability in processing yield, especially during dressing and filleting, determines the edible and nonedible portion of the fish body (Fauconneau & Laroche, 2007). The variability in processing yield, especially during dressing and filleting, determines the edible and nonedible portion of the fish body (Fauconneau & Laroche, 2007).…”

Section: Introductionmentioning

confidence: 99%

Effect of stunting on carcass quality characteristics of milkfish,Chanos chanos(Forsskal, 1775), reared under pond conditions

et al. 2018

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The morphometric and carcass quality changes associated with the compensatory growth of stunted fish in optimum culture condition differentiate the quality of poststunted fish from normal fish. This study compared carcass quality characteristics data on poststunted and normal milkfish of marketable size reared under pond culture conditions. The cultured fish samples of poststunted and normal milkfish (of average weight 420-500 g) were collected from the brackish water fish farm at ICAR-Central Institute of Fisheries Education, Kakinada, Andhra Pradesh, India. Fish stunted for 8 months were further reared for a period 8 months (poststunting), whereas normal fish were reared at the optimal condition for 16 months followed by an assessment of carcass quality characteristics such as morphometric, offal, carcass filleting traits and carcass proximate composition. The results showed higher dressed carcass traits such as dressed (85.42%), headless dressed (66.92%) and skinless dressed percentage (65.69%) in poststunted fish than the normal fish. However, the study did not find any significant difference in offal and dressed carcass trait yields. The fillet cutability traits found a higher percentage of meat (64.40%) and lower bone content (14.19%) in poststunted fish. This study recorded higher meat percentage in mid cut followed by fore and hind cuts in both groups of fish. The proximate composition of fillet cuts showed significant differences in moisture, dry matter, protein and fat content between normal and poststunted fish. Further, the study proved that nutrient accretion and deposition vary considerably among body components of fish during the compensatory growth phase. Overall, the results of this study suggested that poststunted fish are more nutritious and yield better fillets concerned with processing efficiency and nutritional quality for consumers than normally reared milkfish. K E Y W O R D Scarcass fillet traits, compensatory growth, meat quality, milkfish, proximate composition, stunted seed

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Characteristics of the flesh and quality of products of catfishes

Cited by 28 publications

References 48 publications

Effects of Nutrition and Aquaculture Practices on Fish Quality

Effects of Nutrition and Aquaculture Practices on Fish Quality

Ethical Issues in Aquaculture Production

Effect of stunting on carcass quality characteristics of milkfish,Chanos chanos(Forsskal, 1775), reared under pond conditions

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