Volatile compounds and organoleptic qualities of gilthead sea bream (Sparus aurata) fed commercial diets containing different lipid sources

Grigorakis, Kriton; Fountoulaki, Eleni; Giogios, Ioannis; Alexis, M.N.

doi:10.1016/j.aquaculture.2009.02.006

Cited by 44 publications

(38 citation statements)

References 49 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Pentadecane is a common VC identified among salt water fish (Kawai & Sakaguchi ), and its elevated concentration in gilthead sea bream following a diet rich in FO group has been previously reported (Grigorakis et al . ).…”

Section: Resultsmentioning

confidence: 97%

See 1 more Smart Citation

Quality of reared gilthead sea bream (Sparus aurata) during ice storage, as affected by dietary fish oil substitution; an instrumental and sensory designation approach

2016

View full text Add to dashboard Cite

The fillet fatty acids (FAs) and volatile compounds (VCs) of gilthead sea bream, fed either fish oil‐based diet (FO) or plant oils (PO), were studied in dorsal and ventral fillet parts over a 12‐day ice storage. Fillet FA reflected the FA composition of the respective diets. Monounsaturated FAs were reduced with storage, while no FA differentiations occurred between fillet parts. VCs varied between diet treatments, with food chain‐transported compounds (α‐pinene and dimethylsulphide) showing higher abundance in the FO group. VCs proposed as fish spoilage indicators (trimethylamine, pentanal, propanal, 3‐methylbutanal and 1‐penten‐3‐ol) increased with storage, while concentration of carbon disulphide associated with fresh fish aroma decreased during the same period. VCs varied between fillet parts, with ventral part exhibiting higher concentrations in fat‐soluble (terpenes, aromatic hydrocarbons) and spoilage‐associated VCs. Sensory analysis revealed no significant differences between diet groups with the exception of fattiness, which was found significantly higher in the plant oil group.

show abstract

Section: Resultsmentioning

confidence: 97%

“…; Castro et al . ), as well as to the respective alterations in a sensory and VC level (Grigorakis, Fountoulaki, Giogios & Alexis ), and some sporadic knowledge occurs in regard to the FA (Castro et al . ) and VC profile changes during storage (Iglesias, Medina, Bianchi, Careri, Mangia & Musci ; Soncin et al .…”

Section: Introductionmentioning

confidence: 99%

Quality of reared gilthead sea bream (Sparus aurata) during ice storage, as affected by dietary fish oil substitution; an instrumental and sensory designation approach

2016

View full text Add to dashboard Cite

show abstract

“…; Grigorakis et al . ), one study states that the use of SO resulted in fillets of stronger taste and smell, compared to the use of FO, RO or LO, which were found to be similar by the taste panel (Izquierdo et al . ).…”

Section: How Sustainable Solutions Are Affecting Gilthead Seabream Qumentioning

confidence: 99%

Sustainability vs. Quality in gilthead seabream (Sparus aurata L.) farming: are trade‐offs inevitable?

Matos¹,

Dias

Dinis

et al. 2016

Reviews in Aquaculture

View full text Add to dashboard Cite

European aquaculture industry should be at the forefront of sustainable development, providing healthy and safe food of the highest quality to the consumer, through an environmentally sound approach. The purpose of this review was to explore in what way the current drive for sustainability has affected what the consumer perceives as quality in fish, specifically in gilthead seabream, one of the most important farmed species in the Mediterranean. It focuses on nutritional aspects such as fish meal and fish oil replacement, quality tailoring through finishing strategies, the influence of different farming systems and the effect of slaughter stress on seabream quality. In general, fish meal and fish oil replacement with vegetable ingredients will result in changes in the fatty acid profile of the fillets, and consequently the potential health benefits seabream offers to the consumer. While organoleptic properties suffer little change, the impact of these ingredients on welfare has not been fully investigated. Further studies are also needed to evaluate the effect of land animal ingredients on seabream quality. In either case, although finishing strategies to restore essential fatty acids are not completely effective, seabream can still retain a high nutritional value. Information on the use of dietary supplements as finishing strategies is still extremely scarce. Regarding fish welfare, the high densities practised in intensive production systems pose concerns which warrant further research in this area. Furthermore, new alternatives for common harvesting and slaughter methods are needed to improve welfare, as traditional methods are clearly stressful.

show abstract

“…In particular, in cases of sweet-water fish species, the recorded impacts included reduction of the total amount of aldehydes and alcohols concomitant to fillet n-3 fatty acids reduction, increase of n-6 derived aldehydes, and related sensory-perceived "off-flavour" for plant oil fed fish [9,10,15]. Minor changes in individual volatile compounds have been mentioned for gilthead sea bream [12,13] as well as an increased perception of fattiness in fish that received plant-based diets [13].…”

Section: Introductionmentioning

confidence: 99%

“…Besides the obvious effects in fillet fatty acids, also the total volatile compounds and sensory properties, namely, the appearance, odour, flavour, and texture of fillet, can be affected [8][9][10][11][12][13][14]. In particular, in cases of sweet-water fish species, the recorded impacts included reduction of the total amount of aldehydes and alcohols concomitant to fillet n-3 fatty acids reduction, increase of n-6 derived aldehydes, and related sensory-perceived "off-flavour" for plant oil fed fish [9,10,15].…”

Section: Introductionmentioning

confidence: 99%

Impact of Diets Containing Plant Raw Materials as Fish Meal and Fish Oil Replacement on Rainbow Trout (Oncorhynchus mykiss), Gilthead Sea Bream (Sparus aurata), and Common Carp (Cyprinus carpio) Freshness

Grigorakis

Kogiannou

Corraze

et al. 2018

Journal of Food Quality

View full text Add to dashboard Cite

The present study aimed to evaluate whether the total or high substitution of fish meal (FM) and fish oil (FO) by sustainable plant raw materials (plant meal and oils) in long-term feeding for rainbow trout, gilthead sea bream, and common carp can result in spoilage alterations during ice storage. These three species were fed throughout their whole rearing cycle with plant-based diets and compared to counterparts that received FM/FO-based diets or commercial-like diets. Sensory QIM schemes adopted for these species and ATP breakdown products ( -value and components) were used to evaluate the freshness. Sensory acceptability of 14, 15, and 12 days was found for rainbow trout, gilthead sea bream, and common carp, respectively. This corresponded to -values of approximately 80%, 35%, and 65% for rainbow trout, gilthead sea bream, and common carp, respectively. No major effect of dietary history on postmortem shelf life was shown for gilthead sea bream and common carp; neither sensory-perceived nor chemical freshness showed diet-related differences. Rainbow trout fed with the plant-based diet exhibited slightly worse sensory freshness than fish fed with FM/FO-based diets, at the end of shelf life. These findings imply that FM and FO can be successfully substituted without major impacts on shelf life of fish.

show abstract

Volatile compounds and organoleptic qualities of gilthead sea bream (Sparus aurata) fed commercial diets containing different lipid sources

Cited by 44 publications

References 49 publications

Quality of reared gilthead sea bream (Sparus aurata) during ice storage, as affected by dietary fish oil substitution; an instrumental and sensory designation approach

Quality of reared gilthead sea bream (Sparus aurata) during ice storage, as affected by dietary fish oil substitution; an instrumental and sensory designation approach

Sustainability vs. Quality in gilthead seabream (Sparus aurata L.) farming: are trade‐offs inevitable?

Impact of Diets Containing Plant Raw Materials as Fish Meal and Fish Oil Replacement on Rainbow Trout (Oncorhynchus mykiss), Gilthead Sea Bream (Sparus aurata), and Common Carp (Cyprinus carpio) Freshness

Contact Info

Product

Resources

About