Slaughter value and flesh characteristics of European catfish (Silurus glanis) fed natural and formulated feed under different rearing conditions

Jankowska, B.; Zakęś, Zdzisław; Żmijewski, Tomasz; Ulikowski, Dariusz; Kowalska, Agata

doi:10.1007/s00217-006-0349-2

Cited by 20 publications

(19 citation statements)

References 30 publications

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“…Similar dependences were also confirmed by the current authors in previous studies conducted on other predatory freshwater fish species such as pikeperch and European wels, Silurus glanis L. (Jankowska et al, 2003(Jankowska et al, , 2007. The fat content in the flesh of wild perch (present study) was similar to that of 0.54% determined by Litwińczuk et al (2000) in fish from Polish lakes.…”

Section: Resultssupporting

confidence: 92%

“…The comparison of these results with those from other predatory freshwater fish species studied by the current authors (i.e. pikeperch and wels) indicated that the tendencies were similar in all three species (Jankowska et al, 2003(Jankowska et al, , 2007. The lightness, chromaticity, and the shade of the flesh colour of fish from intensive culture did not differ from those of wild fish or of fish reared under extensive conditions.…”

Section: Resultssupporting

confidence: 63%

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Slaughter yield, proximate composition, and flesh colour of cultivated and wild perch (Perca fluviatilis L.)

Jankowska¹,

Zakęś²,

Żmijewski³

et al. 2007

CZECH J ANIM SCI

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ABSTRACT:The aim of this research was to determine the slaughter yield, proximate composition, and flesh colour of cultivated and wild perch (Perca fluviatilis). The study material was composed of fish obtained from intense fattening on formulated feed (age 1+, mean body weight (BW 116 g)) and wild specimens caught in a lake (age 3+, BW 119 g). The biometric traits of the two groups of fish did not differ with regard to body weight, total length (Lt), body length (Lc), or condition coefficient (P > 0.01). The cultivated perch had both higher maximum body height (H) and relative body profile (Rp) (P ≤ 0.01). The cultivated perch has a significantly lower slaughter yield (P ≤ 0.01). This dependence stems from the heavier viscera, which included more perivisceral fat and larger liver. Cultivated perch had significantly higher values of the viscerosomatic (VSI; 12.0 vs. 6.4), hepatosomatic (HSI; 1.9 vs. 1.7), and perivisceral fat (IPF; 7.0 vs. 1.2) indices. The analysis of the proximate composition of fillets from wild and cultivated perch indicated that the ratios of protein, fat, water were significantly different (P ≤ 0.01). The higher content of dry matter in the cultivated perch was a result of higher fat and protein contents. The fillets of the two groups of perch differed with regard to the saturation of green and yellow pigment; the cultivated perch exhibited lower values of parameter a* and higher values of parameter b* (P ≤ 0.01).

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Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 63%

Slaughter yield, proximate composition, and flesh colour of cultivated and wild perch (Perca fluviatilis L.)

Jankowska¹,

Zakęś²,

Żmijewski³

et al. 2007

CZECH J ANIM SCI

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“…Several studies have recently addressed the effect of rearing systems on quality characteristics, and especially marketable traits, nutrients, texture, and colour (Orban et al, 1997(Orban et al, , 2000Mairesse et al, 2006;Hallier et al, 2007;Jankowska et al, 2007;Roncarati et al, 2010;Valente et al, 2011). Farming time, rearing temperature, stocking density, water current, difference in nutrient availability, and hydrographic and hydrodynamics conditions in off-shore sites proved to be the main factors linked to the rearing system that affected fillet quality.…”

Section: Introductionmentioning

confidence: 99%

“…It might also be presumed that rearing techniques also affect fish quality changes during storage and shelf life due to the above-mentioned documented effects on fillet physicalchemical properties (Orban et al, 1997(Orban et al, , 2000Mairesse et al, 2006;Hallier et al, 2007;Jankowska et al, 2007;Roncarati et al, 2010;Valente et al, 2011). Rearing techniques might, in fact, also affect at the start of the storage the microbiological quality of fish, which is closely linked to the quality of the water from which the fish are harvested.…”

Section: Introductionmentioning

confidence: 99%

Effect of Rearing System on Body Traits and Fillet Quality of Meagre (Argyrosomus Regius, Asso 1801) Chilled for a Short Time

Martelli

Parisi

Lupi

et al. 2013

Italian Journal of Animal Science

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The purpose of this study was to evaluate qualitative traits of meagre (Argyrosomus regius) from two different rearing systems (land-based tank filled with geothermal water vs offshore sea cage) and after short-term storage at chilling temperature (1, 2, or 3 days). Fish originated from the same batch were fed the same diet. Morpho-biometric traits, L*, a*, and b* colour parameters, texture, free water, proximate composition, total lipids, fatty acids, iron, and selenium contents were analyzed in the fillets. Most parameters were affected by rearing system. Compared to tank-reared fish, caged fish were shorter, poorer in visceral fat, and had higher incidence in cavity content and liver, lower incidence in gonads and head. Caged fish also had softer fillets in the epaxial site, which showed a higher tendency towards greenish colour. Caged fish also showed higher lipid content but lower Fe and Se content. Tank-reared fish fillets were more abundant in PUFAn-3, mainly due to DHA (18.54 vs 12.95%; P<0.001) and consequently showed the best healthiness indexes. Minimal changes, mostly involving colour and texture, were detected during the first three days of refrigerated storage. During storage, no significant modification of the parameters investigated could be ascribed to the rearing system.

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“…Storage temperature was +2°C, samples being separately packed for each set of analysis to avoid disconnection of refrigeration cycle. Freshness state of filets was evaluated during 16 days (days 0, 2,4,8,12,14,16), making sensorial physical and chemical analysis.…”

Section: Samples' Preparation and Processingmentioning

confidence: 99%

Research Regarding the Evolution of Freshness State of European Catfish Meat Stored in Refrigerated Form

Măgdici¹,

Nistor²,

Pagu³

et al. 2015

BUASVMCN-ASB

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European catfish (Silurus glanis) the biggest fresh water fish from Europe is a breed that present a great interest among the fish breeders, due to its good growing rhythm, as well as among consumers, due to its remarkable sensorial properties. As in the case of other fish breeds, the main selling way is under refrigerated form. The current study aims to observe the qualitative modifications, which took place in refrigerated meat of Silurus glanis breed for a period of 16 days. Samples were evaluated by analyzing the sensorial features, pH and NH 3 , during 7 intervals corresponding to days 0, 2, 4, 8, 12, 14 and 16 of storage. Sensorial analysis qualified samples as being "very good" till day 4, "good" till day 8, "satisfactory" day 12, "inappropriate" day 14 and altered at the end of storage period. The pH recorded a value of 6.98 after slaughtering, constantly decreasing till day 4, so that in day 16 the obtained value to be 7.32 which show an inappropriate product for selling and consumption. Values obtained for NH 3 , present a close correlation with the other indicators utilized to evaluate the freshness state of fish meat, ranking the products as fresh till day 12 (27.10) and inappropriate for consumption starting with day 14.

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Slaughter value and flesh characteristics of European catfish (Silurus glanis) fed natural and formulated feed under different rearing conditions

Cited by 20 publications

References 30 publications

Slaughter yield, proximate composition, and flesh colour of cultivated and wild perch (Perca fluviatilis L.)

Slaughter yield, proximate composition, and flesh colour of cultivated and wild perch (Perca fluviatilis L.)

Effect of Rearing System on Body Traits and Fillet Quality of Meagre (Argyrosomus Regius, Asso 1801) Chilled for a Short Time

Research Regarding the Evolution of Freshness State of European Catfish Meat Stored in Refrigerated Form

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