The demand for Tra fish (Pangasius hypophthalmus) fillets is increasing every year which also increases the number of meat byproducts. Approximately 10% P. hypophthalmus discarded after production fillets. This study aimed to develop balls from fishmeat byproduct fillet then investigated effect cooking methods and preservation time on alteration its texture, brightness, total bacterial count (T...

The oilseed Camelina sativa was genetically engineered to produce eicosapentaenoic acid (EPA) and docosahexaenoic (DHA) at levels similar fish oil (FO), which we tested as a lipid source in diets for rainbow trout. Three experimental were tested, FO control, low‐level transgenic camelina (LCO) diet (no with 12.5 g/kg camelina), high‐level (HCO) 130 g/kg camelina). Trout (initial weight 49.8 ± 1...

Fish consumption is associated with a lower incidence of CVD and decreases in risk factors for atherosclerosis. Although fish contains other interesting components than fish oil, few studies focus on total fish composition and the influence food preparation might have on health-beneficial components. In the present cross-over intervention study the effect of a 6-week herring diet compared with ...

A total of three experiments were conducted to compare physical and microbiological properties of raw and marinated broiler breast fillets selected as being either lighter or darker than normal. Visibly light- and dark-colored breast fillets were divided into marinated and control groups, and vacuum-tumbled for 20 min at 4 C under 80 kPa pressure. Breast fillets from the four treatment groups w...

This study investigated the effects of modified atmosphere packaging (MAP), storage temperature, and use absorbent pads (PAD) on quality attributes Cape hake (Merluccius capensis) fish fillets. Fresh fillets were packaged under active-MA (40% CO2 + 30% O2 N2) or passive-MA (0.039% 20.95% 78% N2), with without PAD, stored at 0 °C, 4 8 °C (to mimic abuse temperature). The control fresh passive-MA...

The effects of the use of essential oil of Rosmarinus officinalis on the chemical quality and fatty acids of fish fillets of Ctenopharyngodon idella were investigated during frozen storage at -18 ºC for 6 months. Fish fillets were divided into three groups; the control (C) without rosemary essential oil, the second group with 0.2 % rosemary essential oil (A) and the third with 0.4 % (v/v) rosem...

To comply with the relevant legal requirements and correct labelling, it is necessary for business operators and inspection authorities to know the natural characteristics of the raw material. This study gives a comprehensive overview of muscle flesh composition of farmed and wild Atlantic turbot (Scophthalmus maximus) and barramundi (Lates calcarifer) and of farmed pangasius (Pangasianodon hyp...

Ž . Rainbow trout Oncorhynchus mykiss of initial average weight 150 g and brook trout Ž . SalÕelinus fontinalis initially weighing 124 g on average, were reared at different growth rates Ž . Ž . by feeding either a high H, close to satiation or low L, half of H ration of a commercial diet. Fish were reared for 6 to 15 weeks in order to reach same size class. Fast growth increased whole Ž . Ž . ...

Cod fillets (Gadus morhua) were packed under modified atmospheres, with four different gas compositions (60% CO2-10% O2-30% N2, 60% CO2-20% O2-20% N2, 60% CO2-30% O2-10% N2, 60% CO2-40% O2), and stored at 6 degrees C. Plate counts were carried out after 3, 4, 5, 6 and 7 days, to follow the growth of aerobic and anaerobic bacteria, lactic acid bacteria, H2S-producing bacteria and Enterobacteriac...