Consulta: creatorFacets:"Lefevre, Florence"
Registros recuperados: 2
Data/hora: 11/06/2024 04:57:07

Selection for muscle fat content and triploidy affect flesh quality in pan-size rainbow trout, Oncorhynchus mykiss
Provedor de dados: 5
Autores: Lefevre, Florence; Cardinal, Mireille; Bugeon, Jerome; Labbe, Laurent; Medale, Francoise; Quillet, Edwige.
A lean muscle line (L) and a fat muscle line (F) of rainbow trout were established (Quillet et al., 2005) by a two-way selection for muscle lipid content performed on pan-size rainbow trout using a non-destructive measurement of muscle lipid content (Distell Fish Fat Meter®). The aim of the present study was to evaluate the consequences of this selective breeding on flesh quality of pan size (290 g) diploid and triploid trout after three generations of selection. Instrumental evaluations of fillet color and pH measurement were performed at slaughter. Flesh color, pH, dry matter content and mechanical resistance were measured at 48 h and 96 h postmortem on raw and cooked flesh, respectively. A sensorial profile analysis was performed on cooked fillets....
Tipo: Text
Palavras-chave: Flesh quality; Lipid content; Muscle fiber; Triploid; Fish; Texture.
Ano: 2015
URL: http://archimer.ifremer.fr/doc/00271/38246/36431.pdf

Flesh quality in large rainbow trout with high or low fillet yield
Provedor de dados: 5
Autores: Bugeon, Jerome; Lefevre, Florence; Cardinal, Mireille; Uyanik, Ayhan; Davenel, Armel; Haffray, Pierrick.
Rainbow trout with different fillet yield [56 and 65% for low (LY) and high yield (HY), respectively] were examined for muscle organization and flesh quality (instrumental and sensorial evaluations). Both groups had similar body weight (3.6 kg in mean), but the HY group had a higher carcass yield (+15%). Higher total muscle area in the HY group (+20%) was associated with a higher number of muscle fibers (+22%). Flesh of the HY group presented a higher area of myosepta (+10%), fat content (+10%) and luminosity (+6%). Raw fillet mechanical resistance was higher for the HY group; an opposite result was obtained for cooked flesh. Sensorial evaluation of cooked flesh revealed no important differences between groups. Smoked fillet from the HY group presented...
Tipo: Text
Ano: 2010
URL: http://archimer.ifremer.fr/doc/00014/12532/9532.pdf