Texture changes during chilled storage of wild and farmed blackspot seabream (Pagellus bogaraveo) fed different diets

Abstract The impact of changes in dietary lipids and protein sources on texture was evaluated on farmed blackspot seabream (Pagellus bogaraveo) throughout 14 days of ice storage and compared with wild fish. A commercial diet formulated with a high proportion of lipids, and two diets formulated with...

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Autores principales:	Pedro Luis Castro, Laura Rincón, Blanca Álvarez, Rafael Ginés
Formato:	article
Lenguaje:	EN
Publicado:	Wiley 2021
Materias:	blackspot seabream chilling histology quality texture wild and cultivated Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/2f018c7af5d946adba7c7ed1a236cf7c
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spelling	oai:doaj.org-article:2f018c7af5d946adba7c7ed1a236cf7c2021-11-04T13:06:43ZTexture changes during chilled storage of wild and farmed blackspot seabream (Pagellus bogaraveo) fed different diets2048-717710.1002/fsn3.2516https://doaj.org/article/2f018c7af5d946adba7c7ed1a236cf7c2021-11-01T00:00:00Zhttps://doi.org/10.1002/fsn3.2516https://doaj.org/toc/2048-7177Abstract The impact of changes in dietary lipids and protein sources on texture was evaluated on farmed blackspot seabream (Pagellus bogaraveo) throughout 14 days of ice storage and compared with wild fish. A commercial diet formulated with a high proportion of lipids, and two diets formulated with an important reduction of lipid levels by 60% and adding either plant protein sources (LL diet) or fishmeal (LL + diet) were supplied during growth until commercial size was attained. In the wild fish, the raw fillet hardness was significantly higher than in farmed fish during the entire ice‐storage period. In the farmed fish, an increase of muscle lipid accumulation and change of fiber density were responsible for the variations in texture in the raw fillet. The highest reduction was found in fish fed with diets LL+ and LL. The texture parameters studied on the cooked fillets showed no significant differences, neither attributable to the diets nor to the ice‐storage period.Pedro Luis CastroLaura RincónBlanca ÁlvarezRafael GinésWileyarticleblackspot seabreamchillinghistologyqualitytexturewild and cultivatedNutrition. Foods and food supplyTX341-641ENFood Science & Nutrition, Vol 9, Iss 11, Pp 5971-5979 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	blackspot seabream chilling histology quality texture wild and cultivated Nutrition. Foods and food supply TX341-641
spellingShingle	blackspot seabream chilling histology quality texture wild and cultivated Nutrition. Foods and food supply TX341-641 Pedro Luis Castro Laura Rincón Blanca Álvarez Rafael Ginés Texture changes during chilled storage of wild and farmed blackspot seabream (Pagellus bogaraveo) fed different diets
description	Abstract The impact of changes in dietary lipids and protein sources on texture was evaluated on farmed blackspot seabream (Pagellus bogaraveo) throughout 14 days of ice storage and compared with wild fish. A commercial diet formulated with a high proportion of lipids, and two diets formulated with an important reduction of lipid levels by 60% and adding either plant protein sources (LL diet) or fishmeal (LL + diet) were supplied during growth until commercial size was attained. In the wild fish, the raw fillet hardness was significantly higher than in farmed fish during the entire ice‐storage period. In the farmed fish, an increase of muscle lipid accumulation and change of fiber density were responsible for the variations in texture in the raw fillet. The highest reduction was found in fish fed with diets LL+ and LL. The texture parameters studied on the cooked fillets showed no significant differences, neither attributable to the diets nor to the ice‐storage period.
format	article
author	Pedro Luis Castro Laura Rincón Blanca Álvarez Rafael Ginés
author_facet	Pedro Luis Castro Laura Rincón Blanca Álvarez Rafael Ginés
author_sort	Pedro Luis Castro
title	Texture changes during chilled storage of wild and farmed blackspot seabream (Pagellus bogaraveo) fed different diets
title_short	Texture changes during chilled storage of wild and farmed blackspot seabream (Pagellus bogaraveo) fed different diets
title_full	Texture changes during chilled storage of wild and farmed blackspot seabream (Pagellus bogaraveo) fed different diets
title_fullStr	Texture changes during chilled storage of wild and farmed blackspot seabream (Pagellus bogaraveo) fed different diets
title_full_unstemmed	Texture changes during chilled storage of wild and farmed blackspot seabream (Pagellus bogaraveo) fed different diets
title_sort	texture changes during chilled storage of wild and farmed blackspot seabream (pagellus bogaraveo) fed different diets
publisher	Wiley
publishDate	2021
url	https://doaj.org/article/2f018c7af5d946adba7c7ed1a236cf7c
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Texture changes during chilled storage of wild and farmed blackspot seabream (Pagellus bogaraveo) fed different diets

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