scholarly journals Combination of Freezing, Low Sodium Brine, and Cold Smoking on the Quality and Shelf-Life of Sea Bass (Dicentrarchus labrax L.) Fillets as a Strategy to Innovate the Market of Aquaculture Products

Animals ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 185
Author(s):  
Concetta Maria Messina ◽  
Rosaria Arena ◽  
Giovanna Ficano ◽  
Laura La Barbera ◽  
Maria Morghese ◽  
...  
Keyword(s):  
Dicentrarchus Labrax ◽  
Principal Component ◽  
Young Modulus ◽  
Sea Bass ◽  
Production Sector ◽  
Leading Role ◽  
Low Sodium ◽  
Low Salt ◽  
Sodium Replacement

Aquaculture is playing a leading role in both meeting the growing demand for seafood and increasing the sustainability of the fish production sector. Thus, innovative technologies that improve its sustainability, competitiveness, and safety are necessary for growth in the sector. This study aimed to develop cold smoked sea bass fillets from aquaculture. The aptitude of frozen and fresh fillets for cold smoking was investigated by processing both fresh and thawed fillets kept previously at −20 °C for 15, 30, 60, and 90 days. Moreover, to develop a low-salt product, fillets were immersed in low-sodium or standard brine. Sensory, biochemical, and physical-chemical analyses were performed on both the raw fillets and the smoked fillets during vacuum packaged storage for 35 days at 1 ± 0.5 °C. Young modulus values, representative of texture and sensory evaluation, showed that the quality of fresh fillets was better compared to the thawed ones, thus affecting the quality of the final product as the correlation between parameters showed (principal component analysis). Cold smoking was effective in both maintaining the total volatile basic nitrogen (TVB-N) below the threshold for spoilage and preventing lipid peroxidation. Moreover, partial sodium replacement by potassium did not alter the sensory attributes of smoked fillets, which maintained high scores up to 21 days.

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

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 Evaluation of the Effects of the Enriched-Organic Diets Composition on European Sea Bass Welfare through a Multi-Parametric Approach

2020 ◽  
Vol 8 (11) ◽  
pp. 934
Author(s):  
Pierluigi Carbonara ◽  
Walter Zupa ◽  
Isabella Bitetto ◽  
Sébastien Alfonso ◽  
Mariano Dara ◽  
...  
Keyword(s):  
Organic Contaminants ◽  
Growth Parameters ◽  
Physiological State ◽  
Dicentrarchus Labrax ◽  
Principal Component ◽  
Sea Bass ◽  
Feed Conversion ◽  
Fish Welfare ◽  
European Sea Bass ◽  
Conventional Diet

Three groups of European sea bass (Dicentrarchus labrax) were fed for seven months, with either a conventional diet or two different organic diets, which contain organic vegetables and a natural antioxidant compound. The two organic diets differed themselves in terms of raw proteins, fish oil, and lipid contents. Sea bass welfare condition was assessed in relation to these three diets, using 16 different indicators. These were: swimming activity (recovery test, muscle activity), haematological and serological stress indicators (haematocrit, haemoglobin, red-blood-cell count, cortisol, glucose, lactate), aspecific immunity parameter (lysozyme), indicators of exposure to organic contaminants (7-ethoxyresorufin-O-deethylase and glutathione-S-transferase), and growth parameters (weight gain, specific growth rate, feed conversion ratio, protein efficiency ratio, and hepato-somatic index). Most of these parameters individually did not give consistent responses, but their integration can provide an accurate evaluation of the fish welfare conditions among the three diet experimental groups. The multiparametric approach outlined a comprehensive picture of sea bass physiological state. The principal component analysis and the multi-criteria-decision-analysis were found to be useful tools for an integrated fish welfare assessment, highlighting that the best welfare condition was achieved in the experimental group fed with the protein-rich organic diet.

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.

Comparison of Freshness Quality of Cultured and Wild Sea Bass (Dicentrarchus labrax)

2002 ◽  
Vol 67 (9) ◽  
pp. 3220-3226 ◽  
Author(s):  
C. alasalvar ◽  
K.D.A. Taylor ◽  
A. Oksuz ◽  
F. Shahidi ◽  
M. Alexis
Keyword(s):  
Dicentrarchus Labrax ◽  
Sea Bass
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