FN Archimer Export Format
PT J
TI Seasonal variation of physical, chemical and sensory characteristics of sea bream (Sparus aurata) reared under intensive conditions in Southern Europe
BT 
AF CARDINAL, Mireille
   CORNET, Josiane
   DONNAY-MORENO, Claire
   GOUYGOU, Jean-Paul
   BERGE, Jean-Pascal
   ROCHA, E.
   SOARES, S.
   ESCORCIO, C.
   BORGES, P.
   VALENTE, L. M. P.
AS 1:1;2:1;3:1;4:1;5:1;6:2,3;7:2,3;8:2,3;9:1;10:2,3;
FF 1:PDG-DOP-DCN-BRM-STBM;2:PDG-DOP-DCN-BRM-STBM;3:PDG-DOP-DCN-BRM-STBM;4:PDG-DOP-DCN-BRM-STBM;5:PDG-DOP-DCN-BRM-STBM;6:;7:;8:;9:;10:;
C1 Ifremer, Lab Sci & Technol Biomasse Marine, F-44311 Nantes 03, France.
   Ctr Interdisciplinar Invest Marinha & Ambiental, CIMAT CIIMAT, P-4050123 Oporto, Portugal.
   Inst Ciencias Biomed Abel Salazar, ICBAS, P-4050123 Oporto, Portugal.
C2 IFREMER, FRANCE
   CIMAT, PORTUGAL
   ICBAS, PORTUGAL
SI NANTES
SE PDG-DOP-DCN-BRM-STBM
IN WOS Ifremer jusqu'en 2018
   copubli-europe
IF 2.656
TC 29
UR https://archimer.ifremer.fr/doc/00016/12757/9691.pdf
LA English
DT Article
DE ;Quality parameters;Sea bream;Sparus aurata;Farmed fish;Chemical composition;Fatty acids;Sensory evaluation;Histological characteristics
AB 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.
PY 2011
PD MAR
SO Food Control
SN 0956-7135
PU Elsevier Sci Ltd
VL 22
IS 3-4
UT 000285952500034
BP 574
EP 585
DI 10.1016/j.foodcont.2010.10.007
ID 12757
ER

EF