Comparison of wild and cultured sea bass (Dicentrarchus labrax) quality

Fuentes, Alfonso; Fernández-Segovia, Isabel; Serrá, Juan Antonio Monsoriu; Baviera, José Manuel Barat

doi:10.1016/j.foodchem.2009.09.036

Cited by 205 publications

(255 citation statements)

References 24 publications

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“…In comparison with other studies in marine and carnivorous fish (Alasalvar et al, 2002;Özyurt & Polat, 2006;Velázquez et al, 2006;Fuentes et al, Finally, during the current study, no significant differences were noticed among protein and AA profiles of cultured and wild sea bream and sea bass flesh. There were no differences because commercial feeds given to cultured fish supplied their dietary proteins and AAs requirements for growth and consequently enabled the accumulation of these in their fillets.…”

Section: Amino Acid Content Of Sea Basscontrasting

confidence: 75%

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Yıldız¹,

Ofori‐Mensah²

2017

Turk. J. Fish. Aquat. Sci.

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This study determined the influence of marine fish feeds on the amino acid (AA) composition in fillet of sea bream and sea bass at different seasons. AA profile of cultured fish fillets mirrored dietary amino acids (correlation ranged from 0.77 to 0.91). Slight variations (P>0.05) existed in protein and AA profiles in cultured and wild sea bream and sea bass. Main essential amino acids (EAA) were arginine, leucine and lysine while alanine, aspartic acid, glutamic acid and glycine were the main non-essential amino acids (NEAA) for both winter and summer in fish fillets. EAA/NEAA ratio ranged from 0.96 to 1.10 and 1.02 to 1.08 in summer and winter respectively for cultured and wild sea bream. In sea bass, the range was from 0.90 to 1.16 in summer and from 0.96 to 1.19 in winter. The study revealed that the EAA composition of fish fillets was affected by feeds and seasons (P<0.05). EAA/NEAA ratios indicated that both captured and cultured sea bream and sea bass fillets are sources of well-balanced protein and/or AA in all seasons for humans.

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Section: Amino Acid Content Of Sea Basscontrasting

confidence: 75%

Untitled

Yıldız¹,

Ofori‐Mensah²

2017

Turk. J. Fish. Aquat. Sci.

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“…A homogenized fish-distilled water mixture was prepared using a ratio of 1:10 weight/volume using a T 18 ULTRA-TURRAX IKA Disperser Homogenizer, following the methodology of Fuentes et al (2010) and Liu et al (2013). The pH of the solution was determined using a WTW Portable digital pH-meter 31,5i model.…”

Section: Ph Analysismentioning

confidence: 99%

Physicochemical and microbiological changes in gutted and ungutted red tilapia (Oreochromis ssp) stored in ice

2015

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We assessed the degree of freshness of gutted and ungutted red tilapia (Oreochromis ssp) using physicochemical and microbiological analyses of samples of gutted red tilapia on days 0, 3, 5, 8, 11, 14 and 17 and of ungutted red tilapia on days 0, 3, 6, 9, 11, 14 and 16. The total sample size was five fish stored in ice at temperatures between 0 and 4 °C. Different methods were used to study the degree of freshness: pH, water holding capacity (WHC) and microbiological analysis (aerobic mesophilic count). Once we obtained the results, a one-way analysis of variance (ANOVA) was used to determine possible correlations between the values of deterioration and the data obtained by other analysis methods. The one-way ANOVA showed that statistically significant differences (P<0.05) were found in almost all of the parameters analyzed throughout the storage times, indicating the loss of freshness in the fish. In the gutted fish, the firmness of the fillets and the whole fish presented the most noticeable statistically significant deterioration on day eight of storage, when the six logarithmic cycles of aerobic mesophilic bacteria counts were exceeded, and the fillets presented a statistically significant deterioration of the WHC. The ungutted fish began to lose freshness that limited the consumption of the food between the third and sixth day of storage, with aerobic mesophilic bacteria counts of 7.33±1.07 Log CFU g -1 and 7.14±1.60 Log CFU g -1 , respectively. Similarly, significant decreases in firmness in the fillets and abdomen were noticed on the third day of storage.

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“…(Di Turi, 2009). Most of previous studies compared quality of wild and farmed fish according to chemical composition, nutritional value and other physical-chemical parameters (Poli et al, 2001;Alasalvar et al, 2002;Grigorakis et al, 2003;Johnston et al, 2006;Grigorakis, 2007;Fuentes et al, 2010). Consumer perception of a wild-caught versus farmed fish and its acceptance or rejection is of a multi-factorial nature.…”

Section: Introductionmentioning

confidence: 99%

Wild-Caught Versus Farmed Fish – Consumer Perception

Tomić

Lucević

Matulić

2017

Croatian Journal of Fisheries

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We have limited knowledge of determinants of consumer preferences for wild-caught versus farmed-raised fish, so this work aims to investigate the impact of sociodemographics, habits and frequency of fresh fish consumption, such as involvement in cooking, on the preferences for wild versus farmed fish. A survey was done on a sample of 1151 fish consumers in Croatia. Results showed that female, older consumers, consumers with higher income and those living in coastal parts of Croatia give higher preferences for wild fish and they detect differences between the taste of wild and farmed fish. Consumers with higher levels of habits of fresh fish consumption, who eat fresh fish often and are more involved in cooking, prefer wild-caught fish. These findings provide valuable information for the aquaculture sector, especially for planning marketing strategies for the promotion of farmed fish.

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Comparison of wild and cultured sea bass (Dicentrarchus labrax) quality

Cited by 205 publications

References 24 publications

Untitled

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Physicochemical and microbiological changes in gutted and ungutted red tilapia (Oreochromis ssp) stored in ice

Wild-Caught Versus Farmed Fish – Consumer Perception

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