Quality characteristics of sharpsnout sea bream (Diplodus puntazzo) from different intensive rearing systems

Food Chemistry

Volumn 70, Issue 1, 2000, Pages 27-32

  Orban, E ^a   Di Lena, G ^a   Ricelli, A ^a   Paoletti, F ^a   Casini, I ^a   Gambelli, L ^a   Caproni, R ^a  

^a INSTITUTE OF MARINE RESEARCH   (Norway)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; DATA ANALYSIS; FEEDING; FISH; GAS CHROMATOGRAPHY; LIPID ANALYSIS; LIPID COMPOSITION; LIQUID CHROMATOGRAPHY; NUTRITIONAL STATUS; REPRODUCTION; SPECIES DIFFERENCE;

ARCHOSARGUS RHOMBOIDALIS; DIPLODUS PUNTAZZO; HYPEROGLYPHE POROSA; PUNTAZZO;

EID: 0033998765     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0956-7135(99)00112-7     Document Type: Article

References (16)

1. Aminullah Bhuiyan A.K.M., Ratnayake W.M.N., Ackman R.G. Nutritional composition of raw and smocked atlantic mackerel (Scomber scombrus). oil and water-soluble vitamins Journal of Food Composition and Analysis. 6:1993;177-184.
2. Official methods of analysis. 13th ed. 1980;Association of Official Analytical Chemists, Washington, DC.
3. Bakir H.M., Melton S.L., Wilson J.L. Fatty acid composition, lipids and sensory characteristics of white amur (Ctenopharyngodon idella) fed different diets. Journal of Food Science. 58:1993;90-95.
4. Bligh E.G., Dyer W.J. A rapid method of total lipid extraction. Canadian Journal of Biochemistry and Physiology. 37:1959;911-917.
5. Børresen, T. (1992)Quality aspects of wild and reared fish. In H. Huss, M. Jacobsen, & J. Liston, Quality assurance in the fish industry (pp. 1-17). Amsterdam: Elsevier.
6. Bourne M.C. Texture profile analysis. Food Technology. 7:1978;62-72.
7. Furr, H. C., Barna, A. B., Olson, J. A. (1992). Retinoids and carotenoids. In A. P. De Leenher, W. E. Lambert & H. J. Nelis, Modern chromatographic analysis of vitamins. Chromatographic Science Series, Vol. 60, pp. 1-71 2nd ed. New York: Marcel Dekker.
8. Henderson R.J., Tocher D.R. The lipid composition and biochemistry of freshwater fishes. Progress in Lipid Research. 26:1987;281-347.
9. Jahncke M.J., Hale M.B., Gooch J.A., Hopkins J.S. Comparison of pond-raised and wild red drum (Sciaenops ocellatus) with respect to proximate composition, fatty acid profiles, and sensory evaluations. Journal of Food Science. 53:1988;286-287.
10. Kinsella J.E., Shimp J.L., Mai J., Weihrauch J. Fatty acid content and composition of freshwater finfish. Journal of the American Oil Chemists' Society. 54:1977;424-429.
11. McClelland G., Zwingelstein G., Weber J.M., Brichon G. Lipid composition of tissue and plasma in two mediterranean fishes, the gilt-head sea bream (Chrysophyrys auratus) and the European seabass (Dicentrarchus labrax). Canadian Journal of Fisheries and Aquatic Sciences. 52:1995;161-170.
12. Mohr, V. (1987). Control of nutritional and sensory quality of cultured fish. In D. Kramer, & J. Liston, Seafood quality determination (pp. 487-496). Amsterdam: Elsevier.
13. Nettleton J.A., Exler J. Nutrients in wild and farmed fish and shellfish. Journal of Food Science. 57:1992;257-260.
14. Orban E., Sinesio F., Paoletti F. The functional properties of the proteins, texture and sensory characteristics of frozen Sea bream (Sparus aurata) fillets from different farming system. Food Science and Technology/Lebensmittel-Wissenschaft und-Technologie. 30:1997;214-217.
15. Passi S., Picardo M., De Luca C., Nazzaro-Porro M., Rossi L., Rotilio G. Saturated dicarboxylic acids as products of unsaturated fatty acid oxidation. Biochimica et Biophysica Acta. 1168:1993;190-198.
16. Rey M.A., Pohl C.A. Novel weak acid cation exchange column. Journal of Chromatography. 640:1993;65-71.