Chemical and sensory evaluation of fillets from Atlantic salmon (Salmo salar) fed three levels of N-3 polyunsaturated fatty acids at two levels of vitamin E

Waagbø, Rune; Sandnes, Kjartan; Torrissen, Ole; Sandvin, Aslaug; Lie, Øyvind

doi:10.1016/0308-8146(93)90005-z

Cited by 147 publications

(111 citation statements)

References 12 publications

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“…Thus, rancidity can be more pronounced for fish that have been fed higher levels of omega-3 fatty acids [66]. A dietary treatment with the aim of improving post-mortem quality is the use of various antioxidants in the diet, such as tocopherols and astaxanthine.…”

Section: Effect Of Feeding On Post-mortem Quality and Technological Pmentioning

confidence: 99%

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: Effect Of Feeding On Post-mortem Quality and Technological Pmentioning

confidence: 99%

Effects of Nutrition and Aquaculture Practices on Fish Quality

Grigorakis

2010

Handbook of Seafood Quality, Safety and Health Applications

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“…13 Rancid avour was signi®cantly lower in¯esh of Atlantic salmon fed a diet containing low or medium levels of n-3 polyunsaturated fatty acid (PUFA) than in that of ®sh fed a diet containing high levels of n-3 PUFA. 14 According to Skonberg et al, 13 low levels of n-3 PUFA lead to a decrease in oxidative rancidity and improved sensory characteristics of ®llets.…”

Section: Introductionmentioning

confidence: 98%

Effect of dietary lipid sources on odour‐active compounds in muscle of turbot (Psetta maxima)

et al. 2001

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Odour-active compounds in muscle of turbot (Psetta maxima) fed experimental diets containing ®sh oil (FO), soybean oil (SO) or linseed oil (LO) were investigated by a gas chromatography/olfactometry technique. Thirty-one areas associated with odours were detected in muscle extracts. Among the compounds responsible for these odours, 23 were formed by oxidation of unsaturated fatty acids. Independently of diet, (E)-2-penten-1-ol and (E)-3-hexen-1-ol contribute strongly to the odour of turbot. (E,Z)-2,6-Nonadienal, (E)-2-pentenal and (E,E)-1,3-(Z)-5-octatriene seem to contribute strongly to the odour of turbot fed diets containing high levels of n-3 PUFA (FO and LO groups). Hexanal and decanal show a high detection frequency in turbot fed diets containing vegetable oils. Odorous compounds which are not formed by lipid oxidation (methional, 1-acetyl pyrazine, 4-ethyl benzaldehyde and 2-acetyl-2-thiazoline) were not affected by dietary lipid sources.

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“…21,22 a-Tocopherol content of tissues The AT concentration in SCF, L dorsi and S memb was increased over that in diets CONT and RD0 by the increment of ATA in diet RD200 (Table 6). There was no further signi®cant increase in any tissue from the additional increment of ATA in diet RD500.…”

Section: Tissue Fatty Acid Compositionmentioning

confidence: 89%