Comparison of wild and cultured sea bass (Dicentrarchus labrax) quality

Food Chemistry

Volumn 119, Issue 4, 2010, Pages 1514-1518

  Fuentes, Ana ^a   Fernández Segovia, Isabel ^a   Serra, Juan A ^a   Barat, José M ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Aquaculture; Fatty acids; Free amino acids; Physico chemical parameters; Proximate composition; Sea bass (Dicentrarchus labrax)

Indexed keywords

AMINO ACID; FATTY ACID; MONOUNSATURATED FATTY ACID; POLYUNSATURATED FATTY ACID; SATURATED FATTY ACID;

ARTICLE; CHEMICAL COMPOSITION; COMPARATIVE STUDY; EUROPEAN SEA BASS; FISH; FLAVOR; GREECE; NONHUMAN; NUTRITIONAL VALUE; PISCICULTURE; SPAIN;

DICENTRARCHUS LABRAX; SERRANIDAE;

EID: 70449651714     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.09.036     Document Type: Article

References (31)

1. Alasalvar C., Taylor K.D.A., Öksüz A., Garthwaite T., Alexis M.N., and Grigorakis K. Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical and sensory methods. Food Chemistry 72 (2001) 33-44
2. Alasalvar C., Taylor K.D.A., Zubcov E., Shahidi F., and Alexis M. Differentiation of cultured and wild sea bass (Dicentrarchus labrax): Total lipid content fatty acid and trace mineral composition. Food Chemistry 79 (2002) 145-150
3. AOAC (1997). In Association of Official Analytical Chemists. Official methods of analysis (16th ed.). Gaithersburg.
4. Bekhit A.E.-D.A., Morton J.D., Dawson C.O., and Sedcole R. Optical properties of raw and processed fish roes from six commercial New Zealand species. Journal of Food Engineering 91 (2009) 363-371
5. Børrensen T. Quality aspects of wild and reared fish. In: Huss H.H., Jacobsen M., and Liston J. (Eds). Quality assurance in the food industry (1992), Elsevier, Amsterdam 1-17
6. Bugueño G., Escriche I., Serra J.A., and Restrepo J. Determinación de aminoácidos libres en músculo de salmón (Salmo salar) fresco por cromatografía líquida de alta resolución. Derivatización con PITC. Alimentaria 299 (1999) 77-80
7. Cakli S., Kilinc B., Cadun A., Dincer T., and Tolasa S. Quality differences of whole ungutted sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) while stored in ice. Food Control 18 (2007) 391-397
8. Farmer L.J., McConnell J.M., and Kilpatrick D.J. Sensory characteristics of farmed and wild Atlantic salmon. Aquaculture 187 (2000) 105-125
9. Folch J., Less M., and Sloane-Stanley G.H. A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry 226 (1957) 497-509
10. Fuentes A., Fernández-Segovia I., Escriche I., and Serra J.A. Comparison of physico-chemical parameters and composition of mussels (Mytilus galloprovincialis Lmk.) from different Spanish origins. Food Chemistry 112 (2009) 295-302
11. Ginés R., Valdimarsdottir T., Sveinsdottir K., and Thorarensen H. Effects of rearing temperature and strain on sensory characteristics, texture, colour and fat of Arctic charr (Salvelinus alpinus). Food Quality and Preference 15 (2004) 177-185
12. Gómez-Guillén M.C., Montero P., Hurtado O., and Borderias A.J. Biological characteristics affect the quality of farmed Atlantic salmon and smoked muscle. Journal of Food Science 65 (2000) 53-60
13. Grigorakis K., Alexis M.N., Taylor K.D.A., and Hole M. Comparison of wild and cultured gilthead sea bream (Sparus aurata): Composition, appearance and seasonal variations. International Journal of Food Science and Technology 37 (2002) 477-484
14. Grigorakis K., Taylor K.D.A., and Alexis M.N. Organoleptic and volatile aroma compounds comparison of wild and cultured gilthead sea bream (Sparus aurata): Sensory differences and possible chemical basis. Aquaculture 225 (2003) 109-119
15. Haard N.F. Control of chemical composition and quality attributes of cultured fish. Food Research International 25 (1992) 289-307
16. Hernández M.D., López M.B., Álvarez A., Ferrandini E., García-García B., and Garrido M.D. Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage. Food Chemistry 114 (2009) 237-245
17. Huss H.H. Evaluación de la calidad del pescado. El pescado fresco: su calidad y cambios de calidad (1998), Food and Agricultural Organization of the United Nations (FAO), Rome 131-154
18. Hwang D.F., Chen T.Y., Shiau C.Y., and Jeng S.S. Seasonal variations of free amino-acids and nucleotide-related compounds in the muscle of cultured Taiwanese puffer Takifugu rubripes. Fisheries Science 66 (2000) 1123-1129
19. Izquierdo M.S., Obach A., Arantzamendi L., Montero D., Robaina L., and Rosenlund G. Dietary lipid sources for sea bream and sea bass: Growth performance, tissue composition and flesh quality. Aquaculture Nutrition 9 (2003) 397-407
20. Johnston I.A., Li X., Vieira V.L.A., Nickell D., Dingwall A., and Alderson R. Muscle and flesh quality traits in wild and farmed Atlantic salmon. Aquaculture 256 (2006) 323-336
21. Konosu S., and Yamaguchi K. The flavour components in fish and shellfish. In: Martin R.E., Flick G.J., Hebard C.E., and Ward D.R. (Eds). Chemistry and biochemistry of marine food product (1982), AVI Publishing Co., Conneticut 367-404
22. Kyrana V.R., and Lougovois V.P. Sensory and chemical and microbial assessment of farm-raised European sea bass (Dicentrarchus labrax) stored in melting ice. International Journal of Food Science and Technology 37 (2002) 319-328
23. Malle P., and Tao S.H. Rapid quantitative determination of trimethylamine using steam distillation. Journal of Food Protection 50 9 (1987) 756-760
24. Offer G., Knight P., Jeacocke R., Almond R., Cousins T., Elsey J., et al. The structural basis of the water holding, appearance and toughness of meat and meat products. Food Microstructure 8 (1989) 151-170
25. Olsson G.B., Seppola M.A., and Olsen R.L. Water-holding capacity of wild and farmed cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) muscle during ice storage. LWT - Food Science and Technology 40 5 (2007) 793-799
26. Orban E., Di Lena G., Nevigato T., Casini I., Santaroni G., Marzetti A., et al. Quality characteristics of sea bass intensively reared and from lagoon as affected by growth conditions and the aquatic environment. Journal of Food Science 67 (2002) 542-546
27. Özden O., İnuǧur M., and Erkan N. Effect of different dose gamma radiation and refrigeration on the chemical and sensory properties and microbiological status of aquacultured sea bass (Dicentrarchus labrax). Radiation Physics and Chemistry 76 7 (2007) 1169-1178
28. Periago M.J., Ayala M.D., López-Albors O., Abdel I., Martinez C., García-Alcazar A., et al. Muscle cellularity and flesh quality of wild and farmed sea bass, Dicentrarchus labrax L. Aquaculture 249 (2005) 175-188
29. Pirini M., Gatta P.P., Testi S., Trigari G., and Monetti P.G. Effect of refrigerated storage on muscle lipid quality of sea bass (Dicentrarchus labrax) fed on diets containing different levels of vitamin E. Food Chemistry 68 (2000) 289-293
30. Ruiz-Capillas C., and Moral A. Free amino acids in muscle of Norway lobster (Nephrops norvegicus L.) in controlled and modified atmospheres during chilled storage. Food Chemistry 86 3 (2004) 85-91
31. Sarwar G., and Botting H.G. Rapid analysis of nutritionally important free amino acids in serum and organs (liver, brain, and heart) by liquid chromatography of precolumn phenylisothiocyanate derivatives. Journal of Association Official Analytical Chemistry 73 3 (1990) 470-475