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Registros recuperados: 4
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Densité d'élevage chez la truite arc-en-ciel (Onchorynchus mykiss W.). Conséquences sur la qualité de la chair et l'état apparent ArchiMer
Sampietro Coloh, Sonia.
A triploid strain of rainbow trout (Onchorynchus mykiss) was reared in two experiments testing density effect on growth and flesh quality. Physiological index and corporal condition were also considered. Environmental  parameters were maintained identical between densities. Two fold 20, 50 and 80 Kg m·3 stocking densities were reared at 1.3% daily ration. No differences were found in fish growth neither in fish quality. A second experience compared two densities (50 and 110 kg m-3 ) and oxygen supplementation. Fish were fed ad libitum. Weight gain diminished at higher densities and oxygen supplementation had a favourable effect on fish growth. No differences were found in flesh quality parameters tested.
Tipo: Text Palavras-chave: Rainbow trout; Onchorynchus mykiss stocking density; Flesh quality; Fin condition; Body condition.
Ano: 1997 URL: http://archimer.ifremer.fr/doc/00443/55473/57003.pdf
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Dietary lipid level, hepatic lipogenesis and flesh quality in turbot (Psetta maxima) ArchiMer
Regost, Christelle; Arzel, Jacqueline; Cardinal, Mireille; Robin, Jean; Laroche, M; Kaushik, Sadasivam.
A study was undertaken with marketable size turbot to evaluate the effects of dietary fat levels on chemical composition. lipogenesis and flesh quality, Four experimental diets containing graded levels of fish oil in order to obtain 10%, 15%, 20% and 25% of crude fat were fed to triplicate groups of turbot (initial body weight of 660 g) for 12 weeks in full strength seawater at temperature of 17 degreesC. Nutrient digestibility was not influenced by dietary fat levels. The best growth performance was observed in fish fed 10% and 15% dietary fat. High dietary lipid levels led to higher fat deposition in whole fish, although lipid level in muscle remained low (1.1% in dorsal muscle and 1.7% in ventral muscle irrespective of diet), Significant subcutaneous...
Tipo: Text Palavras-chave: Flesh quality; Lipogenesis; Fat deposition; Dietary lipids; Psetta maxima.
Ano: 2001 URL: http://archimer.ifremer.fr/doc/2001/publication-376.pdf
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Effect of salting and cold-smoking procedures on Atlantic salmon originating from pre-or post rigor filleted raw material. Based on the measurement of physiochemical characteristics ArchiMer
Bjornevik, Marit; Cardinal, Mireille; Vallet, Jean-luc; Nicolaisen, Ove; Arnarson, Gudmundur Oern.
Different methods in use for cold smoking of salmon affect product yield and quality. The combinations of filleting time (pre or post), salting methods (dry or injection), salting targets (2.5 or 4%) and smoking temperatures (15 or 25 °C) were studied during 6 weeks of 4 °C cold storage. Salting method had the greatest influence on flesh quality. Injection salting led to 15% higher fillet yield, moderate to strong gaping score, softer texture, and paler fish compared with dry salting. Pre-rigor filleting reduced fillet gaping from a moderate to minor score, but only in dry salted fillets. Smoking at 15 °C reduced yield by 0.5% in injected salted fish, compared with 25 °C. The combination of pre-rigor filleting, dry salting and 15 °C smoking temperature...
Tipo: Text Palavras-chave: Salmo salar; Flesh quality; Texture; Liquid loss; Fillet yield; Cold storage.
Ano: 2018 URL: https://archimer.ifremer.fr/doc/00423/53475/54382.pdf
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Selection for muscle fat content and triploidy affect flesh quality in pan-size rainbow trout, Oncorhynchus mykiss ArchiMer
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
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