Quality outline of European sea bass (Dicentrarchus labrax) reared in Italy: shelf life, edible yield, nutritional and dietetic traits

Poli, Bianca Maria; Parisi, Giuliana; Zampacavallo, G.; Mecatti, Massimo; Lupi, Paola; Gualtieri, M.; Franci, O.

doi:10.1016/s0044-8486(01)00780-3

Cited by 77 publications

(56 citation statements)

References 13 publications

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“…Our results are in conformity with data observed for the same species by Poli et al (2001) and similar to those obtained from other fish species processed for fish oil production, such as gadiform (Falch et al 2006) and Alaskan processed seafood (Oliveira & Bechtel 2005).…”

Section: Tbp Physico-chemical Characterizationsupporting

confidence: 92%

By-products of farmed European sea bass (Dicentrarchus labrax L.) as a potential source of n-3 PUFA

Messina

Renda²,

Barbera³

et al. 2013

Biologia

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Total by-products (TBP) obtained by filleting farmed and wild European sea bass (Dicentrarchus labrax) were analyzed to evaluate if, on the basis of the percentage yield, total lipid content and fatty acid composition, they can be considered a resource of n-3 polyunsaturated fatty acids (PUFA). Results show that TBP from intensively farmed fish (IFF) contain higher total lipid content and have a higher level of n-3 PUFA rich in eicosapentaenoic (EPA) and docosaexaenoic acid (DHA), compared to extensively farmed fish (EFF) and to wild fish (WF) (P < 0.05). This difference may suggest a way of promotion of TBP from IFF sea bass through the n-3 PUFA recovery by extraction.

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Section: Tbp Physico-chemical Characterizationsupporting

confidence: 92%

By-products of farmed European sea bass (Dicentrarchus labrax L.) as a potential source of n-3 PUFA

Messina

Renda²,

Barbera³

et al. 2013

Biologia

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“…These results are in agreement with the data recorded by Poli et al (2003) in meagre of about 1 kg of body weight. Although the dressing indexes were higher than the values normally recorded in sea bass and gilthead sea bream Poli et al, 2001) the fillet yield was similar to that of these species (48.6%). This is due to the high incidence of the head (average 25.3%), according to the data (26.8%) recorded by Poli et al (2003).…”

Section: Resultsmentioning

confidence: 49%

“…However, for group A, the incidence of the fillet fat was very low as well, confirming that the name meagre of this species is perfectly appropriate. The raised meagre showed fat contents (about 3%) of fillets not very different from those of the wild caught fish and, from this point of view, is very different from the other species (in particular sea bass, gilthead sea bream and trout), in which higher percentages of fat (from 2 to 5 times) occur (Orban et al, 1996;Lanari et al, 1999;Orban et al, 1999;Poli et al, 2001;Ballestrazzi et al, 2006). The low incidence of fat in the fillet of group A, fed a diet at 20.7% of fat, suggests that the use of diets with a progressive increase in fat levels is possible without wors- Confirming what has already been stated, the protein content was similar for both groups (21.09 and 20.89%, respectively for groups A and B).…”

Section: Resultsmentioning

confidence: 94%

Effect of two different protein/fat ratios of the diet on meagre (Argyrosomus regius) traits

Piccolo

Bovera

Riu

et al. 2008

Italian Journal of Animal Science

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The aim of this study was to evaluate the effect of two diets with different protein/fat ratios (P/F) (diet A: P/F 2.26; diet B: P/F 3.36) on the chemical composition, fatty acid profile and some somatic indexes of meagre (Argyrosomus regius). The trial was carried out on two groups of meagre raised in two different sea cages during 15 months. At the end of the production cycle biometric measures as well as chemical-nutritional analysis of the fillets were conducted on 25 fishes per group. Diet A, with a lower P/F, furnished animals with higher percentages of mesenteric fat (0.48 vs 0.41%; P<0.01) and of fillet yield (51.21 vs 48.12; P<0.01). Moreover, the fillets obtained with the diet A showed higher percentage of fat (3.60 vs 2.41%; P< 0.01), lower moisture (74.10 vs 75.42%; P<0.01), lower losses of water under pressure (16.73 vs 20.20%; P<0.01) and after 48 h of refrigeration (3.08 vs 4.23%; P<0.01). The fatty acids profile of fillets was affected by the diet. Diet A resulted in a higher level of saturated fatty acids (26.44 vs 23.17% of total lipid; P<0.01) and a lower percentage of polyunsaturated fatty acids (31.56 vs 36.08%; P<0.01) in the fillet, mainly due to the lower content of linoleic acid (13.63 vs 19.77%; P<0.01). The atherogenic (AI) and thrombogenic (TI) indexes, which resulted very low in the fish of Group B (AI=0.48 vs 0.60, P<0.01; TI=0.33 vs 0.37, P<0.01), together with the low lipid content of meat in both groups, confirmed the very high nutritional quality of meagre fillets.

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“…Meagre is an emerging species in Mediterranean aquaculture with leanness as its most valuable trait (Poli et al, 2003;Hernandez et al, 2009) that distinguishes it from other marketable farmed fish (i.e., sea bream, sea bass, etc.) (Lanari et al, 1999;Poli et al, 2001). Less muscle fat than the amounts present in other aquacultured species permits refrigerated storage for longer periods of time.…”

Section: Introductionmentioning

confidence: 99%

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

Martelli

Parisi

Lupi

et al. 2013

Italian Journal of Animal Science

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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.

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Quality outline of European sea bass (Dicentrarchus labrax) reared in Italy: shelf life, edible yield, nutritional and dietetic traits

Cited by 77 publications

References 13 publications

By-products of farmed European sea bass (Dicentrarchus labrax L.) as a potential source of n-3 PUFA

By-products of farmed European sea bass (Dicentrarchus labrax L.) as a potential source of n-3 PUFA

Effect of two different protein/fat ratios of the diet on meagre (Argyrosomus regius) traits

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

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