—Feeds rich in saturated (SFAs) and monounsaturated fatty acids (MUFA) appear to maximize the retention of long-chain polyunsaturated fatty acids (LC-PUFA) in the fillets of sunshine bass (female white bass Morone chrysops 3 male striped bass M. saxatilis). To determine whether different sources of SFA and MUFA have equivalent effects on tissue fatty acid (FA) profile change, coconut (CO) and p...

Limp materials like textiles, leather, porous tissues, meat and fish fillets do represent challenges in automation. A universal gripping principle that is usable for all these materials is not known. This paper describes a new gripping principle based on a novel Coanda effect ejector meeting these challenges. This ejector allows the construction of a slim, plate-shaped vacuum gripper with multi...

In order to improve the quality of thawed cod fillets and minimize impact processing, an extended hydration phase is applied in fishery product industry recover water lost during freezing thawing. Such long phases not only compromise productivity, but increase chances microbial growth fish. Ultrasound (US) a technology that could reduce these times, thanks its capacity mass-transfer processes, ...

Abstract Numerous studies evaluating the effects of incorporation microalgae in feeds have reported favourable impacts on different physiological aspects aquacultured fish. Although productivity is major goal terms profitability fish farming, qualitative are gaining attention producers, given relevance quality attributes related to organoleptic parameters, proximal composition, and shelf life c...

introduction: grass carp (ctenopharyngodonidella, family cyprinidae) is one of the main fresh water fish species and highly demanded aquaculture species in iran. among the cultivated fish, grass carp, also called farmed white fish, has received great attention because of its similarity to caspian white fish in iran. the muscle of fish contains important levels of nutrients which are beneficial ...

In recent years, there has been an increasing interest in using food additives from natural sources to improve taste and also extend the shelf-life of semi-preserved foodstuffs. The aim of this study was to examine the chemical and microbiological changes promoted by a local marinating process in rainbow trout fillets during chilled storage. Fish fillets were immersed in marinades and stored at...

A study was undertaken with marketable size turbot to evaluate the effects of dietary fat levels on chemical composition, lipogenesis and flesh quality. Four experimental diets containing graded levels of fish oil in order to obtain 10%, 15%, 20% and 25% of crude fat were fed to triplicate Ž . groups of turbot initial body weight of 660 g for 12 weeks in full strength seawater at temperature of...