Seasonal variation of physical, chemical and sensory characteristics of sea bream (Sparus aurata) reared under intensive conditions in Southern Europe
|Author(s)||Cardinal Mireille1, Cornet Josiane1, Donnay-Moreno Claire1, Gouygou Jean-Paul1, Berge Jean-Pascal1, Rocha E.2, 3, Soares S.2, 3, Escorcio C.2, 3, Borges P.1, Valente L. M. P.2, 3|
|Affiliation(s)||1 : Ifremer, Lab Sci & Technol Biomasse Marine, F-44311 Nantes 03, France.
2 : Ctr Interdisciplinar Invest Marinha & Ambiental, CIMAT CIIMAT, P-4050123 Oporto, Portugal.
3 : Inst Ciencias Biomed Abel Salazar, ICBAS, P-4050123 Oporto, Portugal.
|Source||Food Control (0956-7135) (Elsevier Sci Ltd), 2011-03 , Vol. 22 , N. 3-4 , P. 574-585|
|WOS© Times Cited||22|
|Keyword(s)||Quality parameters, Sea bream, Sparus aurata, Farmed fish, Chemical composition, Fatty acids, Sensory evaluation, Histological characteristics|
|Abstract||This study describes the variability of important quality traits in gilthead sea bream produced under intensive conditions in Southern Europe and purchased in a French market (Nantes). Chemical, sensory and histological characteristics were performed on 18 samples delivered over a year. All fish presented far lower dioxin and DL-PCBs or heavy metals concentrations than the maximum limit level set by EC Regulation, being totally safe for human consumption. Fat content and nutritional values reflected by n-3 and n-6 polyunsaturated fatty acids (PUFA) levels were parameters with high variability according to the season or the fish farm. Values of n-3 PUFA ranged from 0.9% to 8.6% and those of n-6 PUFA from 9.3% to 16.6%, corresponding to a respective variation of n-3/n-6 ratio between 0.1 and 0.6. Increased fat levels in flesh lead to a more intense odour, a fatty fish flavour and a whiter appearance of the cooked fillet. Flesh total amino acid composition was rather stable whereas the small differences detected on firmness by the sensory panel were weakly related to histological characteristics. Rearing techniques of the farm seems to modulate the major characteristics of the fish.|