Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/42535
DC FieldValueLanguage
dc.contributor.authorRincón, Len_US
dc.contributor.authorCastro Alonso, Pedro Luisen_US
dc.contributor.authorÁlvarez, B.en_US
dc.contributor.authorHernández, M.D.en_US
dc.contributor.authorÁlvarez, A.en_US
dc.contributor.authorClaret, A.en_US
dc.contributor.authorGuerrero, L.en_US
dc.contributor.authorGinés, Rafaelen_US
dc.date.accessioned2018-11-20T11:25:04Z-
dc.date.available2018-11-20T11:25:04Z-
dc.date.issued2016en_US
dc.identifier.issn0044-8486en_US
dc.identifier.urihttp://hdl.handle.net/10553/42535-
dc.description.abstractIn order to determine the differences between wild and farmed blackspot seabream, a promising finfish species for aquaculture, some parameters affecting quality were evaluated, such as proximal and fatty acid profiles, texture, skin and muscle colours and muscle cellularity, along with an extensive sensory assessment. Proximal composition showed a higher fat proportion in the farmed group whilst higher collagen content was found in the wild group. The fatty acid profile of the farmed group showed important values of EPA and total n- 3 HUFA. Sensory evaluation registered changes in all tested features, especially seafood attributes linked to wild fish and fish oil attributes associated with the farmed group. Texture studies were focused on whole fish and on fillets, both raw and cooked. Raw wild fish fillet showed higher values for hardness and fracturability than farmed fillet. Cooked farm fish fillet rendered higher springiness values than those observed in the wild group. Significant variations were determined in colour studies with a higher lightness (L*) and redness (a*) on the skin of the wild fish and a higher hue than farmed fish. The analysis of fibre type showed that red muscle area was extensive in farmed fish in the cranial, medial and caudal areas. Additionally, the fibre morphology of the red muscle of wild fish showed a greater amount of smaller fibres than that observed in farmed specimens in the three studied areas. The fibres with smaller girth on white muscle were only found in the cranial section of the wild fish. Statement of relevance: The fatty acid profile of the farmed group with interesting total n-. 3 HUFA profile for a farmed species.Higher values of EPA than those from wild fish.Higher lightness (L*) and redness (a*) and hue in the skin of the wild fish.Extensive red muscle area in the farmed fish in the cranial, medial and caudal areas.Smaller fibre morphology of the red muscle of wild fish.en_US
dc.languageengen_US
dc.relation.ispartofAquacultureen_US
dc.sourceAquaculture[ISSN 0044-8486],v. 451, p. 195-204en_US
dc.subject310502 Pisciculturaen_US
dc.subject.otherBlackspot seabreamen_US
dc.subject.otherFatty acidsen_US
dc.subject.otherMuscle fibresen_US
dc.subject.otherQualityen_US
dc.subject.otherSensoryen_US
dc.subject.otherTextureen_US
dc.titleDifferences in proximal and fatty acid profiles, sensory characteristics, texture, colour and muscle cellularity between wild and farmed blackspot seabream (Pagellus bogaraveo)en_US
dc.typeinfo:eu-repo/semantics/Articlees
dc.typeArticlees
dc.identifier.doi10.1016/j.aquaculture.2015.09.016
dc.identifier.scopus84942284295-
dc.identifier.isi000364854800026
dc.contributor.authorscopusid55588661400
dc.contributor.authorscopusid57202593727
dc.contributor.authorscopusid56868299700
dc.contributor.authorscopusid15739877200
dc.contributor.authorscopusid57213103573
dc.contributor.authorscopusid35336244100
dc.contributor.authorscopusid24337294000
dc.contributor.authorscopusid7006029406
dc.contributor.authorscopusid6601933913
dc.description.lastpage204-
dc.description.firstpage195-
dc.relation.volume451-
dc.investigacionCienciasen_US
dc.type2Artículoen_US
dc.contributor.daisngid5809076
dc.contributor.daisngid20558740
dc.contributor.daisngid4383573
dc.contributor.daisngid756132
dc.contributor.daisngid8002988
dc.contributor.daisngid2212097
dc.contributor.daisngid103189
dc.contributor.daisngid1058194
dc.contributor.wosstandardWOS:Rincon, L
dc.contributor.wosstandardWOS:Castro, PL
dc.contributor.wosstandardWOS:Alvarez, B
dc.contributor.wosstandardWOS:Hernandez, MD
dc.contributor.wosstandardWOS:Alvarez, A
dc.contributor.wosstandardWOS:Claret, A
dc.contributor.wosstandardWOS:Guerrero, L
dc.contributor.wosstandardWOS:Gines, R
dc.date.coverdateEnero 2016
dc.identifier.ulpgces
item.fulltextSin texto completo-
item.grantfulltextnone-
crisitem.author.deptGrupo de Investigación en Acuicultura-
crisitem.author.deptIU de Investigación en Acuicultura Sostenible y Ec-
crisitem.author.deptDepartamento de Morfología-
crisitem.author.deptGrupo de Investigación en Acuicultura-
crisitem.author.deptIU de Investigación en Acuicultura Sostenible y Ec-
crisitem.author.deptDepartamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos-
crisitem.author.orcid0000-0002-0395-899X-
crisitem.author.orcid0000-0003-3675-5205-
crisitem.author.parentorgIU de Investigación en Acuicultura Sostenible y Ec-
crisitem.author.parentorgIU de Investigación en Acuicultura Sostenible y Ec-
crisitem.author.fullNameCastro Alonso, Pedro Luis-
crisitem.author.fullNameGinés Ruiz, Rafael-
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