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| Valente, L. M. P.; Cornet, Josiane; Donnay-moreno, Claire; Gouygou, Jean-paul; Berge, Jean-pascal; Bacelar, M.; Escorcio, C.; Rocha, E.; Malhao, F.; Cardinal, Mireille. |
| The quality of gilthead sea bream from distinct production systems and geographical locations in Southern Europe was evaluated to differentiate aquaculture products from extensive, integrated and semi-intensive systems from the ones produced intensively. This work analysed the external appearance of fish, yields after filleting as well as nutritional, sensory and histological characteristics of the muscle. The results showed that the yellow-golden line between eyes and the shiny red spot on the gill cover can be important and easy criteria to discriminate aquaculture products. Trimming losses are higher in fish from intensive systems. Lipid content of fish from extensive systems was significantly lower than values observed for fish reared intensively.... |
| Tipo: Text |
Palavras-chave: Flesh quality parameters; Fatty acids profile; Sensory evaluation; Histological muscle characteristics; Rearing systems in aquaculture; Quality indicators in fish. |
| Ano: 2011 |
URL: http://archimer.ifremer.fr/doc/00021/13208/10263.pdf |
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| Cardinal, Mireille; Cornet, Josiane; Donnay-moreno, Claire; Gouygou, Jean-paul; Berge, Jean-pascal; Rocha, E.; Soares, S.; Escorcio, C.; Borges, P.; Valente, L. M. P.. |
| This study describes the variability of important quality traits in gilthead sea bream produced under intensive conditions in Southern Europe and purchased in a French market (Nantes). Chemical, sensory and histological characteristics were performed on 18 samples delivered over a year. All fish presented far lower dioxin and DL-PCBs or heavy metals concentrations than the maximum limit level set by EC Regulation, being totally safe for human consumption. Fat content and nutritional values reflected by n-3 and n-6 polyunsaturated fatty acids (PUFA) levels were parameters with high variability according to the season or the fish farm. Values of n-3 PUFA ranged from 0.9% to 8.6% and those of n-6 PUFA from 9.3% to 16.6%, corresponding to a respective... |
| Tipo: Text |
Palavras-chave: Quality parameters; Sea bream; Sparus aurata; Farmed fish; Chemical composition; Fatty acids; Sensory evaluation; Histological characteristics. |
| Ano: 2011 |
URL: http://archimer.ifremer.fr/doc/00016/12757/9691.pdf |
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