Farmed and wild common sole (Solea solea L.): Comparative assessment of morphometric parameters, processing yields, selected nutritional traits and sensory profile

Parma, Luca; Badiani, Anna; Bonaldo, Alessio; Viroli, Cinzia; Farabegoli, Federica; Silvi, Marina; Bonvini, Erika; Pirini, Maurizio; Gatta, Pier Paolo

doi:10.1016/j.aquaculture.2018.12.029

Cited by 18 publications

(11 citation statements)

References 42 publications

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“…These odours were reported to be more prevalent in wild‐caught fish by Drake, Drake, Daniels and Yates 53 and Frank, Kirchhoff, Forde and Poole, 26 whilst Grigorakis, Taylor and Alexis 27 and Rincón, Castro, Álvarez, Hernández, Álvarez, Claret, Guerrero and Ginés 47 found these attributes to be more intense in aquaculture products. Studies that have investigated multiple aquaculture and wild‐capture products also observed that ‘fish‐like’ attributes were unrelated to the mode of production 44,65 …”

Section: Resultsmentioning

confidence: 99%

“…Studies that have investigated multiple aquaculture and wild-capture products also observed that 'fish-like' attributes were unrelated to the mode of production. 44,65 The literature is also divided on 'marine' odours/ flavours, which were more prominent in wild-capture prawns (Penaeus spp.) and southern flounder (Paralichthys lethostigma), 3,53 but variable and not directly related to aquaculture or wild-capture production in barramundi (Lates calcarifer) and Atlantic salmon (Salmo salar).…”

Section: Aquaculture Production Affects the Predominant Odour Propert...mentioning

confidence: 99%

“…The importance of 'fish-like', 10,26,44 'marine', 3,43,45,46 'crustaceanlike', 3,12,26,44 and 'seafood' odours 10,30,47 are also highlighted by the frequency with which they are reported in studies that have directly investigated the flavour quality of aquatic animal products. In addition to these odours, a range of authors have highlighted the importance of 'sweet', 10,30,48 'earthy' and 'fatty' odours in aquatic animal products.…”

Section: Odour Components Of Aquatic Animalsmentioning

confidence: 99%

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Systematic review of the odorous volatile compounds that contribute to flavour profiles of aquatic animals

Jones

Rocker

Keast

et al. 2022

Reviews in Aquaculture

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The flavour of aquatic animal products is distinct from terrestrial foods, facilitating a competitive marketing advantage. However, the flavour of aquatic animals can also be highly variable. Importantly, differences are reported in the flavour of animals from aquaculture and wild‐capture systems. These differences can erode consumer acceptance of aquaculture products and reduce financial returns to producers. Mild ‘fish‐like’, ‘marine’, ‘crustacean‐like’, ‘seafood’ and ‘sweet’ odours are desirable. However, overt ‘fish‐like’, ‘fatty’ and ‘earthy’ odours are quality deficits and cause products to become unpalatable. Odorous volatile compounds are responsible for eliciting these characteristic odours. In this literature review, the odorous volatile compounds of 96 aquatic animal samples are reported, revealing 291 different compounds. Generalist compounds that are integral to the odour of aquatic animals are presented in addition to 86 compounds that elicit key characteristic odours. The influence of these compounds on aquatic animal flavour is explored and the specific factors likely to affect their manipulation in aquaculture products are discussed. The culture environment and diet are critical factors affecting volatile profiles of aquatic animals and are the variables that can be controlled by aquaculture producers. The information presented in this review can underpin the development of innovative aquaculture strategies that prevent environmental exposure of aquatic animals to unpalatable volatile compounds and facilitate the development of aquaculture diets that optimise the volatile profile of edible tissues.

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Section: Resultsmentioning

confidence: 99%

Section: Aquaculture Production Affects the Predominant Odour Propert...mentioning

confidence: 99%

Section: Odour Components Of Aquatic Animalsmentioning

confidence: 99%

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Systematic review of the odorous volatile compounds that contribute to flavour profiles of aquatic animals

Jones

Rocker

Keast

et al. 2022

Reviews in Aquaculture

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“…The fact that such differences were significant acquires special relevance taking into account that Solea sp. are lean fish, with muscle lipid contents around 6-8% [39,40].…”

Section: Fatty Acidsmentioning

confidence: 99%

Assessment of long-term effects of the macroalgae Ulva ohnoi included in diets on Senegalese sole (Solea senegalensis) fillet quality

et al. 2020

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Macroalgae are a promising source of a vast variety of bioactive compounds with potential interest in aquaculture. In addition to their sustainable and renewable nature, numerous evidences have been reported pointing to positive effects on fish growth, nutrient utilization, and disease resistance. Nevertheless, the effects on fish quality objective parameters have been scarcely explored. In this study we assessed the influence of Ulva ohnoi included at low level (5%) in a diet for Senegalese sole (Solea senegalensis) on several quality attributes of fish (proximate analysis, texture profile analysis, lipid oxidation, fatty acid profile, pH, water holding capacity, and colour parameters). A 270-d feeding trial was carried out, in which juvenile animals were fed with an Ulvaenriched diet only for 90 d out of the total 270-d study. This enabled to evaluate whether the possible effects on fish were transitory or persistent at the end of the assay. Besides modest effects on fish growth at early stages, the differences attributable to Ulva supplementation were mostly focused on the lipid fraction, texture, and colour parameters. Thus, Ulva diet reduced muscle total lipid content and favoured muscle selective retention of n-3 polyunsaturated fatty acids (PUFA), not least eicosapentaenoic acid (EPA) and docosahexaenoic (DHA) acid, and also diminished lipid oxidation, especially after a period of frozen storage. In terms of consumers' acceptability, seaweed supplementation impacted favourably on fillet texture and colour attributes, namely by increasing lightness (L*) and yellowness (b*), whilst reducing redness (a*). These results are particularly remarkable taking into account that low inclusion level was considered (5%), and above all, that Ulva supplementation was interrupted after 90 d, but the effects mentioned persisted at least up to 270 d. These deferred long-term effects might well be of practical interest when it comes to modifying quality attributes of edible fish.

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“…Therefore, significant attention has been given to the culture of soles in recent years, with emphasis on Senegalese sole ( Solea senegalensis ) and common sole ( S. solea ). Considerable progress has been achieved on the improvement of sole maturation and spawning performance, larval quality and rearing, early weaning, grow out and flesh quality (Bonaldo et al, 2011; Bonvini et al, 2015; Lund et al, 2007, 2008, 2013; Ofelio et al, 2020; Parma et al, 2013, 2015, 2019).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of microalgae‐supplemented diets and enriched decapsulated artemia cyst powder as novel diets for post‐weaned common sole (Solea solea) larvae

et al. 2021

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The current study evaluated the use of two supplemental microalgae, Spirulina platensis and Tetraselmis chuii, and decapsulated artemia cysts as novel diets for post‐weaned common sole (Solea solea) larvae. Four isonitrogenous (55% CP), isoenergetic (22 MJ kg−1) post‐weaning diets were prepared; a control, algae‐free diet and two control diets supplemented with 50 g kg−1 diet of dried S. platensis (SD) or T. chuii (TD). The fourth diet consisted only of decapsulated artemia cyst powder (AD), enriched with 50 g kg−1 diet of docosahexaenoic acid (DHA). A fifth, commercial marine larval diet was used as a reference diet, for comparison. The diets were fed to S. solea larvae (10 mg fish−1, 42 days post‐hatch), at a daily rate of 20% of their live weight, five times a day, for 28 days. The results indicated that AD diet induced the highest growth rates, followed by TD‐ and SD‐supplemented diets, respectively, whereas the control and commercial diets displayed the lowest performance. SD‐ and AD‐fed groups had the highest body protein contents, while body lipids were not significantly affected by dietary treatment, except the AD group which exhibited significantly higher lipid level. The results also indicated that AD‐ and algae‐supplemented diets produced significantly higher survival rate and body n‐3 HUFA, EPA, DHA and n‐3/n‐6 ratio than the control and commercial diets. This study demonstrated that enriched decapsulated artemia cyst powder could be an excellent post‐weaning diet for common sole (S. solea) post‐larvae. The present results also suggest that inert microdiets enriched with 50 g kg−1 diet of Spirulina platensis or Tetraselmis chuii can serve as excellent diets for these post‐larvae.

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Farmed and wild common sole (Solea solea L.): Comparative assessment of morphometric parameters, processing yields, selected nutritional traits and sensory profile

Cited by 18 publications

References 42 publications

Systematic review of the odorous volatile compounds that contribute to flavour profiles of aquatic animals

Systematic review of the odorous volatile compounds that contribute to flavour profiles of aquatic animals

Assessment of long-term effects of the macroalgae Ulva ohnoi included in diets on Senegalese sole (Solea senegalensis) fillet quality

Evaluation of microalgae‐supplemented diets and enriched decapsulated artemia cyst powder as novel diets for post‐weaned common sole (Solea solea) larvae

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