Seasonal variations in chemical and sensory characteristics of farmed and wild Atlantic halibut (Hippoglossus hippoglossus)

Lipid and fatty acid compositions of cod (Gadus morhua), haddock (Melanogrammus aeglefinus) and halibut (Hippoglossus hippoglossus)

“…As lean fish, 79% of total lipid from cod muscle and 92.9% of total lipid from haddock muscle were phospholipids. Unlike cod and haddock, both halibut muscle and liver were dominated by neutral lipid in the present study, which was also in agreement with Olsson et al (2003) who reported that farmed halibut muscle fat was dominated by triglycerides, but wild halibut muscle fat was mostly made up of structural phospholipids.…”

“…Halibut is a low-fat fish and is ranked between lean fish and medium-fat fish like Atlantic salmon (Ackman, 1989). The value of halibut muscle lipid content in the present study was in agreement with the recorded data for farmed halibut (3.5%−7.4%), but much higher than those of wild halibut (0.1%−0.15%) (Olsson et al, 2003).…”

Effects of refrigerated storage on the microstructure and quality of Grouper (Epinephelus coioides) fillets

“…It was well documented that the liquid-holding capacity of raw muscle decreased with the storage time for several fish species including wild and farmed gilthead sea bream (Attouchi and Sadok 2010) Atlantic salmon (Rørå et al 2003) and rainbow trout (Mørkøre et al 2002). The LHC variations were reported to be related to muscle pH increase (Kristoffersen et al 2006), detachment of sarcolemma, gaps in the extra-cellular matrix, widening of the intermyofibrillar space, and transversal shrinkage of the muscle fibres (Olsson et al 2003a) and other factors such as ionic strength, and temperature (Ofstad et al 1995;Olsson et al 2003b). In the present study, variations in WHC may be explained by the increasing of pH values (Table 1), gaps in the extra- Microstructure assessment The Fig.…”

Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon

“…Frozen fish fillets of cod and salmon with an identified origin were chosen as samples for this study, since the fat content and the fatty acid composition of fish can vary a lot with season, age and origin of the species (Bandarra, Batista, Nunes, Empis, & Christie, 1997;Hamre, Lie, & Sandnes, 2003;Nettleton & Exler, 1992;Olsson, Olsen, Carlehog, & Ofstad, 2003). The fillets were bought in Belgian stores in September, 2003.…”