Influence of pre‐slaughtering feed restriction on muscle characteristics of farmed sea bass (<i>Dicentrarchus labrax</i> L.) during cold storage

Sáez, María Isabel Corbí; Navarro, Ginés; García-Mesa, Sergio; Martı́nez, T.F.; García‐Gallego, M.; Suárez, M.D.

doi:10.1002/jsfa.6048

Cited by 11 publications

(12 citation statements)

References 37 publications

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“…In the present state of knowledge, and besides the factors mentioned above, it is safe to say that the intimate mechanisms involved in the delay of firmness loss observed remain to be ascertained. Although the physiological changes underlying the observed effects on fish fillet quality parameters are virtually unknown, it has been profusely reported that modifications in the characteristics of feeds are readily reflected in the composition of fish, especially with regard to the lipid fraction [31,71,72]. Moreover, recent studies [39] have reported that Ulva biomass at low inclusion level caused beneficial effects on the relative expression of genes involved in the lipid and protein metabolism of Solea senegalensis.…”

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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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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“…Adhesiveness refers to the combination of both adhesive and cohesive force [55]. The texture of fish flesh could be influenced by a number of factors, such as the age, distribution of muscle lipids, fat content, feeding management, fish species, as well as handling stress prior slaughter [56]. In the present study, the ANOVA test indicated no noticeable difference in the adhesiveness (Figure 8(a)) and hardness (Figure 8(b)) textures of L. vannamei shrimp during iced storage (P > 0.05) even though both texture attributes revealed peak values particularly at day 11.…”

Section: Changes In Texture Attributes During Iced Storagementioning

confidence: 99%

The Physicochemical Changes of Farm-Raised Pacific White Shrimp (<i>Litopenaeus vannamei</i>) as Influenced by Iced Storage

Okpala¹

2015

FNS

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Farm-raised Pacific white shrimp (Litopenaeus vannamei) freshly harvested was evaluated for differences in proximal composition (moisture, ash, fat, and protein contents), water activity (aw), water retention index (WRI), pH, colour and texture of up to 12 days of iced storage. Shortly after harvest, the proximate composition of shrimp appeared comparable across the farms. With ice storage, the pH significantly increased whereas fat content slowly decreased particularly between days 3 and 9 (P < 0.05), after which it stayed unchanged (P > 0.05). Expressly, the protein content of shrimp specimens gradually decreased after day 8 (P < 0.05). In addition, the moisture content, water retention index (WRI) and water activity (aw) of shrimp specimens exhibited inconsequential differences during iced storage. While the lightness (L*) was significantly affected from day 2 onwards, the yellowness (b*) colour was so but only between days 6 and 10 (P < 0.05). In addition, the adhesiveness and hardness textures of shrimp specimens registered peak values at day 11. Overall, the physicochemical differences in farm-raised shrimp during iced storage of this study provide valuable information for relevant stakeholders of the shrimp industry. Importantly, the data provided at this study can serve as baseline for comparison and evaluation of preservative treatments applied to shrimp.

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“…After 6 days of storage, the collagen contents showed continuous decline to 4.30 mg g −1 (ice storage) and 4.46 mg g −1 (superchilling). Similar results were observed in case of sea bass fillets stored for 96 h postmortem (Saez et al ., ). Such a disintegration of collagen structure with storage time, complies well with our results, which is due to an increase in the number of detachments between muscle cells and development of cracks within muscle cells (Fig.…”

Section: Resultsmentioning

confidence: 97%

The impact of collagen on softening of grass carp (Ctenopharyngodon idella) fillets stored under superchilled and ice storage

Jiang

et al. 2015

Int J of Food Sci Tech

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The objective of this work was to study the impact of collagen on softening of grass carp (Ctenopharyngodon idella) fillets during chilled storage. The fillets were stored under superchilling (À1.5 AE 0.2°C) and with ice (0.2 AE 0.1°C) for 21 days, and texture properties, collagen and the related enzyme activities were measured. Results showed that firmness and collagen content were strongly influenced by storage temperature and time. Fillet firmness decreased by 32.3% (superchilling) and 49.6% (ice stored) of the initial values after 3 days of storage, respectively. Total collagen content decreased with time, but different collagen fractions showed variations. Collagen degraded to different extents depending on storage conditions as indicated by SDS-PAGE and amino acid analysis. In addition, collagenase activity declined significantly during the first 3 days, followed by a slow increase. This study demonstrated that collagen degradation was involved in grass carp fillet softening and provided useful information for fillet quality improvement.Impact of collagen on softening of carp fillet X. Jiang et al.Impact of collagen on softening of carp fillet X. Jiang et al.

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Influence of pre‐slaughtering feed restriction on muscle characteristics of farmed sea bass (Dicentrarchus labrax L.) during cold storage

Abstract: Moderate feed restriction prior to slaughtering could be advisable in sea bass culture, given that no detrimental effects on fish quality or fish performance were noticed, whereas substantial amounts of feed can be saved.

Cited by 11 publications

References 37 publications

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

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

The Physicochemical Changes of Farm-Raised Pacific White Shrimp (<i>Litopenaeus vannamei</i>) as Influenced by Iced Storage

The impact of collagen on softening of grass carp (Ctenopharyngodon idella) fillets stored under superchilled and ice storage

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Influence of pre‐slaughtering feed restriction on muscle characteristics of farmed sea bass (Dicentrarchus labrax L.) during cold storage

Abstract: Moderate feed restriction prior to slaughtering could be advisable in sea bass culture, given that no detrimental effects on fish quality or fish performance were noticed, whereas substantial amounts of feed can be saved.

Cited by 11 publications

References 37 publications

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

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

The Physicochemical Changes of Farm-Raised Pacific White Shrimp (&lt;i&gt;Litopenaeus vannamei&lt;/i&gt;) as Influenced by Iced Storage

The impact of collagen on softening of grass carp (Ctenopharyngodon idella) fillets stored under superchilled and ice storage

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The Physicochemical Changes of Farm-Raised Pacific White Shrimp (<i>Litopenaeus vannamei</i>) as Influenced by Iced Storage