Publicaties | Kaarten

nieuwe zoekopdracht

[ meld een fout in dit record ]mandje (0): toevoegen | toon Print deze pagina
Evaluation of the commercial quality of sea bass (Dicentrarchus labrax) from industrial cultivation
Pouye, J.; Sañudo, C.; Barrera, R.; García, C.; Valencia, F. (1993). Evaluation of the commercial quality of sea bass (Dicentrarchus labrax) from industrial cultivation, in: Barnabé, G. et al. (Ed.) Production, environment and quality: Proceedings of the International Conference Bordeaux Aquaculture '92, Bordeaux, France, March 25-27, 1992. EAS Special Publication, 18: pp. 327-334
In: Barnabé, G.; Kestemont, P. (Ed.) (1993). Production, environment and quality: Proceedings of the International Conference Bordeaux Aquaculture '92, Bordeaux, France, March 25-27, 1992. Special Publication European Aquaculture Society, 18. European Aquaculture Society: Gent. 587 pp.
In: Special Publication European Aquaculture Society. European Aquaculture Society: Bredene. ISSN 0774-0689
Beschikbaar in  Auteurs 
Trefwoord
    Marien/Kust
Auteurs  Top 
  • Pouye, J.
  • Sañudo, C.
  • Barrera, R.
  • García, C.
  • Valencia, F.
Abstract
    The general objective of this study was to assess sea bass meat quality, cultivated in an industrial closed circuit system. Data were obtained from 39 animals, with a weight range between 250 and 750g. The following traits were evaluated: overall morphology. fish external colour, overall composition and commercial quality of meat (pH, colour L* a* b*, juice retention capacity and sensorial analysis). Predictive equations were developed. In the weight range studied, it could be seen how the increase in weight was mainly due to changes in width and height, and less in length. There were no significant differences in the external colour of the fish. An important improvement of the commercial value of the animal was noted (% of edible fraction), as the weight increased (46.9% in the weight range of 250-350g and 51.4% in the range 550-650g). The increase of weight did not entail notable changes in meat quality.
Alle informatie in het Integrated Marine Information System (IMIS) valt onder het VLIZ Privacy beleid Top | Auteurs 
IMIS is ontwikkeld en wordt gehost door het VLIZ.