Reared meagre (Argyrosomus regius) of average weight 1278 g was evaluated for its filleting yield and fillet lipid quality. Filleting yield averaged 42.2%, while very low levels of muscle fat deposits were measured (1.06%). Analysis of lipid classes revealed a high proportion of polar lipids (48.3-59.1%) and low levels of neutral fatty acids (40.9-51.7%) when compared to corresponding values of other farmed fish species. Phosphatidyl-choline (PC) was the dominant polar lipid (2.92 mg g )1 muscle), while cholesterol the most abundant neutral lipid (1.68 mg g )1 muscle). The fatty acid composition of meagre fillet generally reflects the dietary fatty acids. Among n-3 fatty acids, eicosapentaenoic (4.58%) and docohexaenoic (15.0%) were measured to be the most abundant ones, and 18:2n-6 (11.9%) was the most common n-6 fatty acid. The fatty acid profiles of polar and neutral fractions differ, with monounsaturated fatty acids being predominant in the neutral and n-3 polyunsaturates in the polar lipids. The high polar lipid contents and n-3 fatty acids and the low atherogenic and thrombogenic indexes indicate a high quality of this species' lipids.

Previous work has shown that higher incubation temperatures produce newly hatched salmon (Salmo salar) with fewer but larger muscle fibres than salmon incubated at colder temperatures. Our purpose was to study the effect of differing incubation temperatures on the development of muscle cellularity in posthatch salmon. Eggs from a single pair of Atlantic salmon were incubated at either the stream ambient temperature (fluctuating around 5 °C prehatch and gradually rising to around 10 °C posthatch) or at 11 °C. From each group, samples were taken at hatching, first feeding, and at 3 weeks after first feeding. During the period of exogenous feeding under study, the ambient group grew faster. The number of muscle fibres remained lower in the 11 °C fish but there was more muscle fibre hypertrophy in the ambient group so that the difference in muscle fibre size seen at hatching was eliminated by 3 weeks after first feeding. It is suggested that reduced number of nuclei in the 11 °C fish at hatching may contribute to the relatively reduced fibre hypertrophy in these fish. The results indicate that embryonic myogenesis can affect the posthatch growth of salmon at least up to 3 weeks after first feeding.

Seafood products are highly perishable, owing to their high water activity, close to neutral pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus, such products require immediate processing and/or packaging to retain their safety and quality. At the same time, consumers prefer fresh, minimally processed seafood products that maintain their initial quality properties. The present article aims to review the literature over the past decade on: (i) innovative, individual packaging technologies applied to extend the shelf life of fish and fishery products, (ii) the most common combinations of the above technologies applied as multiple hurdles to maximize the shelf life of seafood products, and (iii) the respective food packaging legislation. Packaging technologies covered include: Modified atmosphere packaging; vacuum packaging; vacuum skin packaging; active food packaging, including oxygen scavengers; carbon dioxide emitters; moisture regulators; antioxidant and antimicrobial packaging; intelligent packaging, including freshness indicators; time–temperature indicators and leakage indicators; retort pouch processing and edible films; coatings/biodegradable packaging, used individually or in combination for maximum preservation potential.

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