Comparison of the effects of six stunning/killing procedures on flesh quality of sea bass (Dicentrarchus labrax,Linnaeus 1758) and evaluation of clove oil anaesthesia followed by chilling on ice/water slurry for potential implementation in aquaculture

2013 ◽  
pp. n/a-n/a ◽  
Author(s):  
Panagiotis E Simitzis ◽  
Aristeidis Tsopelakos ◽  
Maria A Charismiadou ◽  
Alkisti Batzina ◽  
Stelios G Deligeorgis ◽  
...  
Keyword(s):  
Dicentrarchus Labrax ◽  
Sea Bass ◽  
Clove Oil ◽  
Flesh Quality ◽  
Water Slurry ◽  
Ice Water

scholarly journals Effect of dietary fat level on carcass traits and flesh quality of European Sea Bass (Dicentrarchus labrax) from mariculture

2005 ◽  
Vol 4 (sup3) ◽  
pp. 98-100 ◽  
Author(s):  
Luca Fasolato ◽  
Carla Elia ◽  
Anna Liguori ◽  
Adolfo Corato ◽  
Severino Segato
Keyword(s):  
Dietary Fat ◽  
Carcass Traits ◽  
Dicentrarchus Labrax ◽  
Sea Bass ◽  
European Sea Bass ◽  
Flesh Quality ◽  
Fat Level

Muscle cellularity and flesh quality of wild and farmed sea bass, Dicentrarchus labrax L.

Aquaculture ◽  
2005 ◽  
Vol 249 (1-4) ◽  
pp. 175-188 ◽  
Author(s):  
Ma.J. Periago ◽  
Ma.D. Ayala ◽  
O. López-Albors ◽  
I. Abdel ◽  
C. Martínez ◽  
...  
Keyword(s):  
Dicentrarchus Labrax ◽  
Sea Bass ◽  
Flesh Quality

scholarly journals Taurine supplementation in high-soy diets affects fillet quality of European sea bass (Dicentrarchus labrax)

Aquaculture ◽  
2020 ◽  
Vol 520 ◽  
pp. 734655 ◽  
Author(s):  
Yannis Kotzamanis ◽  
Vikas Kumar ◽  
Theofania Tsironi ◽  
Kriton Grigorakis ◽  
Vassiliki Ilia ◽  
...  
Keyword(s):  
Dicentrarchus Labrax ◽  
Sea Bass ◽  
Taurine Supplementation ◽  
European Sea Bass ◽  
Fillet Quality

Effect of electrical stunning at slaughter on the carcass, flesh and eating quality of farmed sea bass (Dicentrarchus labrax)

2007 ◽  
Vol 0 (0) ◽  
pp. 071119223248001-??? ◽  
Author(s):  
Toby G Knowles ◽  
Steve N Brown ◽  
Paul D Warriss ◽  
Jeff Lines ◽  
Ambrose Tinarwo ◽  
...  
Keyword(s):  
Dicentrarchus Labrax ◽  
Sea Bass ◽  
Eating Quality

High pressure processing of European sea bass (Dicentrarchus labrax) fillets and tools for flesh quality and shelf life monitoring

2019 ◽  
Vol 262 ◽  
pp. 83-91 ◽  
Author(s):  
Theofania Tsironi ◽  
Liliana Anjos ◽  
Patricia I.S. Pinto ◽  
George Dimopoulos ◽  
Soraia Santos ◽  
...  
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Dicentrarchus Labrax ◽  
Sea Bass ◽  
High Pressure Processing ◽  
European Sea Bass ◽  
Flesh Quality ◽  
Quality And Shelf Life

Temperature influence on the white muscle growth dynamics of the sea bass Dicentrarchus labrax, L. Flesh quality implications at commercial size

Aquaculture ◽  
2008 ◽  
Vol 277 (1-2) ◽  
pp. 39-51 ◽  
Author(s):  
Octavio López-Albors ◽  
Isaac Abdel ◽  
Ma. Jesús Periago ◽  
Ma. Dolores Ayala ◽  
Alicia García Alcázar ◽  
...  
Keyword(s):  
White Muscle ◽  
Muscle Growth ◽  
Dicentrarchus Labrax ◽  
Growth Dynamics ◽  
Sea Bass ◽  
Temperature Influence ◽  
Flesh Quality ◽  
Commercial Size

scholarly journals The impact of different levels of nisin as a biopreservative agent on the chemical, sensory and microbiological quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets stored at 4 ± 2 °C

2021 ◽  
Vol 72 (2) ◽  
pp. e401
Author(s):  
Y. Ucar ◽  
Y. Ozogul ◽  
F. Ozogul ◽  
M. Durmus ◽  
A.R. Kösker ◽  
...  
Keyword(s):  
Shelf Life ◽  
Microbiological Quality ◽  
Dicentrarchus Labrax ◽  
Storage Period ◽  
Sea Bass ◽  
Control Group ◽  
Gram Positive Bacteria ◽  
C Storage ◽  
The Impact

Nisin is produced by Lactococcus lactis subsp. lactis and is also known as an antimicrobial agent especially effective against gram-positive bacteria. It has long been used as a preservative in foods and beverages and is generally regarded as safe (GRAS). In the present work, the effects of different concentrations of nisin (0.2, 0.4 and 0.8%) on the sensory, chemical and microbiological quality and shelf-life of vacuum-packed sea bass (Dicentrarchus labrax) fillets were investigated during chilled (4 ± 2 °C) storage. The sensory points for raw and cooked fillets increased with time during the storage period (p < 0.05). The control group, with scores of 9.08, was rejected by panelists on day 12; whereas nisin-treated groups were rejected on day 14 with scores ranging from 9.00-9.17 score. As a result of chemical analyses, lower values (p < 0.05) were obtained from the nisin groups with low oxidative rancidity. Moreover, nisin inhibited microbial growth, which shows antimicrobial activity. Consequently, it was concluded that the application of nisin (especially 0.8%) preserved the organoleptic quality and extended the shelf-life of sea bass fillets.

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