Effect of Rearing System on Body Traits and Fillet Quality of Meagre (Argyrosomus Regius, Asso 1801) Chilled for a Short Time

Abstract

The purpose of this study was to evaluate qualitative traits of meagre (Argyrosomus regius) from two different rearing systems (land-based tank filled with geothermal water vs offshore sea cage) and after short-term storage at chilling temperature (1, 2, or 3 days). Fish originated from the same batch were fed the same diet. Morpho-biometric traits, L*, a*, and b* colour parameters, texture, free water, proximate composition, total lipids, fatty acids, iron, and selenium contents were analyzed in the fillets. Most parameters were affected by rearing system. Compared to tank-reared fish, caged fish were shorter, poorer in visceral fat, and had higher incidence in cavity content and liver, lower incidence in gonads and head. Caged fish also had softer fillets in the epaxial site, which showed a higher tendency towards greenish colour. Caged fish also showed higher lipid content but lower Fe and Se content. Tank-reared fish fillets were more abundant in PUFAn-3, mainly due to DHA (18.54 vs 12.95%; P<0.001) and consequently showed the best healthiness indexes. Minimal changes, mostly involving colour and texture, were detected during the first three days of refrigerated storage. During storage, no significant modification of the parameters investigated could be ascribed to the rearing system.

Farmed meagre, Argyrosomus regius of three different sizes: what are the differences in flesh quality and muscle cellularity?

“…Martelli et al . () also obtained good fillet yields for 950 g of farmed meagre. These differences go against the belief that smaller fish have less appealing features.…”

Trace Elements and Fatty Acid Profile of Argyrosomus regius (Asso, 1801) from Mediterranean Aquaculture

“…These results were in accordance with those of [17,67] for the same species. Indeed, meager was shown to have a rich PUFA content, particularly DHA [73]. So, the higher levels of PUFA in phospholipids indicate their preferential incorporation.…”

“…Studies of TE contamination of meager flesh have already been discussed in the Gironde estuary [21] and in Portugal [6]. Studies regarding its nutritional composition were also conducted in Portugal [17], Italy [22], Spain [23], and Greece [14].…”

Quality of ready‐to‐eat swordfish fillets inoculated with Lactobacillus paracasei IMPC 2.1

“…Consequently, the PUFA n3:n6 ratio was slightly reduced in P‐RTE, as was the SFA:PUFA ratio. The resulting TI and AI values were very favourable, with the AI values being particularly low when compared with freshwater and marine fish products . These healthful AI values are due to the very low content of myristic acid detected in the swordfish fillets, which lowered the ratio between SFA and the other FA fractions.…”

“…The resulting TI and AI values were very favourable, with the AI values being particularly low when compared with freshwater and marine fish products. 23,24 These healthful AI values are due to the very low content of myristic acid detected in the swordfish fillets, which lowered the ratio between SFA and the other FA fractions. TI is slightly increased after 90 days of storage, but interestingly only in the C-RTE samples ( Table 5).…”