The Experts below are selected from a list of 327 Experts worldwide ranked by ideXlab platform
Jérôme Bugeon - One of the best experts on this subject based on the ideXlab platform.
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Stratégie de développement de biomarqueurs de texture de la chair de truite arc-en-ciel
2016Co-Authors: Véronique Lebret, Jérôme Bugeon, Florence LefèvreAbstract:Fish flesh texture is a quality of importance both for consumer satisfaction and processability of Fillets. Identification of biomarkers of texture is therefore of interest to predict fillet texture avoiding a destructive evaluation. Differentially expressed genes between "soft" and "firm" rainbow trout fillet were identified by a microarray approach, and their quantification by qPCR was developed. The level of expression of six genes coding for extracellular matrix protein was first successfully quantified and correlated to fillet firmness. Their expression was then quantified in three other experimental conditions known to produce different flesh texture. None of these genes were systematically related to fillet firmness in these experiments. The expression of only four genes (Cilp, Col5a1, Col1a3, Postn) were consistently related to fillet firmness when comparing marine- versus plant-based diet fed fish or fish from three isogenic lines. These results highlighted the complex and multi-molecular determinism of fish flesh firmness.
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Qualité de la chair des lignées de truite arc-en-ciel après sept générations de sélection sur la teneur en lipides musculaires
2016Co-Authors: Florence Lefèvre, Jérôme Bugeon, Lionel Goardon, Thierry Kerneis, Laurent Labbé, Stephane Panserat, Françoise Médale, Edwige QuilletAbstract:Flesh lipid content is a determinant of fillet quality that could be controlled by selective breeding. Two lines of rainbow trouts divergently selected for lipid content, a lean muscle line (L) and a fat muscle line (F), were assessed for raw, cooked, and smoked fillet quality parameters. Fish from the L line gave consistently lower values than those from the F line for all adiposity parameters (fat-meter value, muscle lipid and dry matter content). Raw fillet from L fish gave lower values of lightness, redness and yellowness. However, cooked Fillets differed only for yellowness whereas smoked Fillets differed for both redness and yellowness but not for lightness. Mechanical resistance of Fillets was also affected by selection. Fillets from L fish were firmer at slaughter time and two days post-mortem, as were the smoked Fillets. However, no difference in textural parameters was measured between cooked Fillets from the two lines. Histological measurement of white muscle fiber size revealed that M fish had much smaller fiber than G fish. |
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Selection for stress responsiveness and slaughter stress affect flesh quality in pan-size rainbow trout, Oncorhynchus mykiss
Aquaculture, 2016Co-Authors: Florence Lefèvre, Isabelle Cos, Tom G. Pottinger, Jérôme BugeonAbstract:The control of slaughter stress is of importance with regard to both fish welfare and flesh quality. Muscle characteristics and instrumentally measured quality parameters were determined in rainbow trout lines selected for high-responsiveness (HR) or low-responsiveness (LR) of plasma cortisol to an acute confinement stressor. Measurements were made in both unstressed and stressed fish (a 15 min period of confinement before slaughter) from both lines. Compared to LR fish, HR fish were smaller, had a slightly higher condition factor, lower fat-meter-values, and higher carcass yield. No difference between the lines was observed for muscle pH, either at slaughter or at 72 h post-mortem (pm). Fillets from HR fish had a lower muscle dry matter content and had higher lightness (L*) value for raw fillet. Fillet redness (a*) was lower for fish from the HR line for both raw fillet at slaughter and 72 h pm, and for cooked Fillets. Fillet firmness was higher for fish from the HR line for raw fillet, but lower after cooking. Both white and red muscle fibers of HR fish were smaller than those in LR fish and HR fish had a thicker red muscle than LR fish. Imposition of an acute confinement stressor before slaughter induced a differential plasma cortisol response in the HR and LR fish. Pre-slaughter stress also lowered muscle initial pH, lowered red muscle mean diameter, and reduced raw fillet mechanical resistance, but increased cooked fillet firmness and had no effect on fillet color. Almost no interaction between selection line and pre-slaughter stress effects was observed showing that slaughter stress had similar consequences in both lines. Overall, the HR/LR trout model gave new insights in the comprehension of trout flesh quality and showed that the level of plasma cortisol response did not affect the impact of slaughter stress on fillet quality. Statement of relevance: Stress in fish is a permanent concern in aquaculture, and the stress associated with slaughter needs to be minimized in order to preserve flesh quality. The present work shows that similar adverse effects of slaughter stress on flesh quality are seen in rainbow trout from both low stress-responding and high responding lines. Genetic selection for low stress responsiveness does not appear to offer benefits to manage slaughter-stress consequences on flesh quality.
Turid Morkore - One of the best experts on this subject based on the ideXlab platform.
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effect of pancreas disease pd on quality attributes of raw and smoked Fillets of atlantic salmon salmo salar l
Aquaculture, 2012Co-Authors: Jorgen Lerfall, Sveinung Birkeland, Thomas Larsson, Torunn Taksdal, Paw Dalgaard, Sergei Afanasyev, Malfrid Tofteberg Bjerke, Turid MorkoreAbstract:Abstract The impact of pancreas disease (PD) on fillet quality of raw and cold-smoked Atlantic salmon was investigated. Commercially reared fish were sorted into six groups: (1) Control (healthy fish), (2) SAV (infection with salmonid alphavirus, without PD outbreak), (3) PD0 (PD diagnosis at slaughter), (4) PD6 and (5) PD12 (diagnosed 5–7 and 11–12 months before slaughter, respectively) and (6) PDchronic (repeated PD outbreaks). The condition factor (CF) and fillet protein content were significantly higher for the control group (1.13 and 22.1%, respectively). The CF was lowest for PDchronic (0.92), whereas the fillet protein content was lowest in PD0 (20.2%). Fillet fat content did not vary significantly between the groups, but the muscle pH was 0.2 units higher in PD12 as compared to Control. Astaxanthin (Ax) and idoxanthin (Ix) content were significantly lowest for PD0. Ax recovered six months after the outbreak, but the Ix content remained lower in the PD affected salmon. The Ax level after smoking was similar for all groups, but Ix showed a similar pattern to that of raw Fillets. Results of the colorimetric analyses ( L *, a *, b *) indicated darkest colour for the control group and palest colour for PD0, whereas PDchronic showed highest differences between raw and smoked Fillets. Firmness of raw Fillets was lowest in PDchronic, but after smoking a significantly higher firmness was found in PDchronic, PD0 and PD6 (16.7–19.7 N) compared with that of Control and PD12 (14.1 N). Changes in fillet quality in the order of their appearance were decreased CF, depleted muscle glycogen, increased drip loss of raw muscle, paler colour, depleted protein and finally harder texture in smoked salmon. It is concluded that the fillet quality deteriorated after a PD outbreak, but the quality may to a large extent recover.
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the combined effect of superchilling and modified atmosphere packaging using co2 emitter on quality during chilled storage of pre rigor salmon Fillets salmo salar
Journal of the Science of Food and Agriculture, 2009Co-Authors: Anlaug Adland Hansen, Turid Morkore, Knut Rudi, Oyvind LangsrudAbstract:BACKGROUND: Pre-rigor Fillets of Atlantic salmon were either superchilled or chilled prior to packaging in air or in modified atmosphere (MAP, 60% CO2/40% N2) with a CO2 emitter, in 5.3 L high-density polyethylene trays with three to four layers of Fillets (3.0–3.7 kg). All samples were stored at 0.1 °C for 28 days. RESULTS: Fillets stored in MAP had significantly lower bacterial growth compared to Fillets stored in air, and MAP superchilled bottom Fillets had lower bacterial counts compared to the corresponding chilled Fillets. Samples superchilled prior to refrigerated storage in air had similar bacterial growth to ordinary chilled samples. Faster fillet softening during storage and higher liquid loss were observed in superchilled MAP samples. CONCLUSION: Combining short-term superchilling and MAP with a CO2 emitter prolonged the shelf-life of pre-rigor salmon Fillets, which can improve sustainability throughout the value chain. The superchilling method needs to be optimized to avoid negative effects on texture and liquid loss. Copyright © 2009 Society of Chemical Industry
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effects of 1 5 c super chilling on quality of atlantic salmon salmo salar pre rigor Fillets cathepsin activity muscle histology texture and liquid leakage
Food Chemistry, 2008Co-Authors: D Bahuaud, Ragni Ofstad, Turid Morkore, O Langsrud, K Sinnes, E Veiseth, M S ThomassenAbstract:Abstract The aim of this study was to evaluate the impact of super-chilling on the quality of Atlantic salmon ( Salmo salar ) pre-rigor Fillets. The Fillets were kept for 45 min in a super-chilling tunnel at −25 °C with an air speed in the tunnel at 2.5 m/s, to reach a fillet core temperature of −1.5 °C, prior to ice storage in a cold room for 4 weeks. Super-chilling seemed to form intra- and extracellular ice crystals in the upper layer of the Fillets and prevent myofibre contraction. Lysosome breakages followed by release of cathepsin B and L during storage and myofibre–myofibre detachments were accelerated in the super-chilled Fillets. Super-chilling resulted in higher liquid leakage and increased myofibre breakages in the Fillets, while texture values of Fillets measured instrumentally were not affected by super-chilling one week after treatment. Optimisation of the super-chilling technique is needed to avoid the formation of ice crystals, which may cause irreversible destruction of the myofibres, in order to obtain high quality products.
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texture gaping and colour of fresh and frozen atlantic salmon flesh as affected by pre slaughter iso eugenol or co2 anaesthesia
Aquaculture, 2004Co-Authors: Anders Kiessling, Marit Espe, Kari Ruohonen, Turid MorkoreAbstract:Abstract Farmed Atlantic salmon (Salmo salar L.) were slaughtered at an average weight of 5.5 kg in May 2001 under either traditional CO2 anaesthesia (denoted high stress) or a two-step iso-eugenol anaesthesia (denoted low stress) before being bled to death in chilled seawater. Product quality analyses were performed on Fillets after 5 days on ice and on cutlets after 12 months of frozen storage (−25 °C). In ice-stored Fillets, no differences in gaping were observed between the two anaesthetic protocols, but instrumental analyses revealed that the flesh of the salmon exposed to CO2 sedation was softer and slightly redder (higher a*-value, 27.1±0.1, S.E. versus 26.4±0.1, p 0.15) between these growth and body conformation variables and gaping or fillet softness were detected. In conclusion, no differences were observed in fillet gaping between the two anaesthetic protocols, but the salmon anaesthetised using iso-eugenol were firmer, paler and had a higher water-holding capacity than salmon exposed to CO2 anaesthesia.
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fat content and fillet shape of atlantic salmon relevance for processing yield and quality of raw and smoked products
Journal of Food Science, 2001Co-Authors: Turid Morkore, Ole J Torrissen, Sjöfn Sigurgísladóttir, Ragnar Nortvedt, J L Vallet, Mireille Cardinal, M C Gomezguillen, P Montero, Magny S ThomassenAbstract:Relevance of fat content and fillet shape of Atlantic salmon for quality and yield during smoking processing was investigated. Fat content significantly influenced quality of raw and smoked products, although the interactions varied according to the raw material used and smoking temperature. In raw and smoked Fillets, increasing fat content coincided with increasing L* and b*- values and decreasing fat holding capacity. In smoked salmon, fat content also correlated positively to the a*-value, smoke-intensity-/wood-fire flavor and fatty texture, and negatively to water holding capacity and shear-force. Weight loss during salting and smoking decreased with increasing fat content, and voluminous shaped Fillets gave higher yield than slim Fillets.
Florence Lefèvre - One of the best experts on this subject based on the ideXlab platform.
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Stratégie de développement de biomarqueurs de texture de la chair de truite arc-en-ciel
2016Co-Authors: Véronique Lebret, Jérôme Bugeon, Florence LefèvreAbstract:Fish flesh texture is a quality of importance both for consumer satisfaction and processability of Fillets. Identification of biomarkers of texture is therefore of interest to predict fillet texture avoiding a destructive evaluation. Differentially expressed genes between "soft" and "firm" rainbow trout fillet were identified by a microarray approach, and their quantification by qPCR was developed. The level of expression of six genes coding for extracellular matrix protein was first successfully quantified and correlated to fillet firmness. Their expression was then quantified in three other experimental conditions known to produce different flesh texture. None of these genes were systematically related to fillet firmness in these experiments. The expression of only four genes (Cilp, Col5a1, Col1a3, Postn) were consistently related to fillet firmness when comparing marine- versus plant-based diet fed fish or fish from three isogenic lines. These results highlighted the complex and multi-molecular determinism of fish flesh firmness.
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Qualité de la chair des lignées de truite arc-en-ciel après sept générations de sélection sur la teneur en lipides musculaires
2016Co-Authors: Florence Lefèvre, Jérôme Bugeon, Lionel Goardon, Thierry Kerneis, Laurent Labbé, Stephane Panserat, Françoise Médale, Edwige QuilletAbstract:Flesh lipid content is a determinant of fillet quality that could be controlled by selective breeding. Two lines of rainbow trouts divergently selected for lipid content, a lean muscle line (L) and a fat muscle line (F), were assessed for raw, cooked, and smoked fillet quality parameters. Fish from the L line gave consistently lower values than those from the F line for all adiposity parameters (fat-meter value, muscle lipid and dry matter content). Raw fillet from L fish gave lower values of lightness, redness and yellowness. However, cooked Fillets differed only for yellowness whereas smoked Fillets differed for both redness and yellowness but not for lightness. Mechanical resistance of Fillets was also affected by selection. Fillets from L fish were firmer at slaughter time and two days post-mortem, as were the smoked Fillets. However, no difference in textural parameters was measured between cooked Fillets from the two lines. Histological measurement of white muscle fiber size revealed that M fish had much smaller fiber than G fish. |
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Selection for stress responsiveness and slaughter stress affect flesh quality in pan-size rainbow trout, Oncorhynchus mykiss
Aquaculture, 2016Co-Authors: Florence Lefèvre, Isabelle Cos, Tom G. Pottinger, Jérôme BugeonAbstract:The control of slaughter stress is of importance with regard to both fish welfare and flesh quality. Muscle characteristics and instrumentally measured quality parameters were determined in rainbow trout lines selected for high-responsiveness (HR) or low-responsiveness (LR) of plasma cortisol to an acute confinement stressor. Measurements were made in both unstressed and stressed fish (a 15 min period of confinement before slaughter) from both lines. Compared to LR fish, HR fish were smaller, had a slightly higher condition factor, lower fat-meter-values, and higher carcass yield. No difference between the lines was observed for muscle pH, either at slaughter or at 72 h post-mortem (pm). Fillets from HR fish had a lower muscle dry matter content and had higher lightness (L*) value for raw fillet. Fillet redness (a*) was lower for fish from the HR line for both raw fillet at slaughter and 72 h pm, and for cooked Fillets. Fillet firmness was higher for fish from the HR line for raw fillet, but lower after cooking. Both white and red muscle fibers of HR fish were smaller than those in LR fish and HR fish had a thicker red muscle than LR fish. Imposition of an acute confinement stressor before slaughter induced a differential plasma cortisol response in the HR and LR fish. Pre-slaughter stress also lowered muscle initial pH, lowered red muscle mean diameter, and reduced raw fillet mechanical resistance, but increased cooked fillet firmness and had no effect on fillet color. Almost no interaction between selection line and pre-slaughter stress effects was observed showing that slaughter stress had similar consequences in both lines. Overall, the HR/LR trout model gave new insights in the comprehension of trout flesh quality and showed that the level of plasma cortisol response did not affect the impact of slaughter stress on fillet quality. Statement of relevance: Stress in fish is a permanent concern in aquaculture, and the stress associated with slaughter needs to be minimized in order to preserve flesh quality. The present work shows that similar adverse effects of slaughter stress on flesh quality are seen in rainbow trout from both low stress-responding and high responding lines. Genetic selection for low stress responsiveness does not appear to offer benefits to manage slaughter-stress consequences on flesh quality.
Georges Choubert - One of the best experts on this subject based on the ideXlab platform.
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Effect of moist or dry heat cooking procedures on carotenoid retention and colour of Fillets of rainbow trout (Oncorhynchus mykiss) fed astaxanthin or canthaxanthin
Food Chemistry, 2010Co-Authors: Georges Choubert, Michel BaccanaudAbstract:Rainbow trout were pigmented with diets containing astaxanthin or canthaxanthin for 100 days, and then they were moist or dry heat-cooked. Fish fillet weight, fillet colour. and fillet biochemical contents (moisture, canthaxanthin and astaxanthin contents, and total lipid content) were analyzed. There was no significant effect of using astaxanthin or canthaxanthin on moisture, lipid or caratenoid contents of fish fillet. Giving astaxanthin or canthaxanthin to fish resulted in different hues; astaxanthin-fed fish yielded Fillets that were visually more red than those of canthaxanthin-fed fish. The dry heat-cooking procedure showed the highest impact on the fillet colour. Carotenoid retention was affected by carotenoid source and cooking procedure. Canthaxanthin appeared more stable after heat processing than did astaxanthin. (C) 2009 Elsevier Ltd. All rights reserved.
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Argon modified atmosphere packaging for Fillets of rainbow trout (Oncorhynchus mykiss) fed astaxanthin or canthaxanthin
Journal of Aquatic Food Product Technology, 2008Co-Authors: Georges Choubert, F. Brisbarre, D. Parfouru, M. BaccaunaudAbstract:Fillets from rainbow trout fed astaxanthin or canthaxanthin were packaged under air and modified atmosphere, 60% N-2/40% CO2 and 60% Ar/40% CO2, and stored at +2 degrees C for 26 days. Fish samples were analyzed at day 0, 5, 9, 13, 16, 19, 22, and 26 after processing. Drip loss, internal pH, surface color, carotenoid content, total lipid content, thiobarbituric acid reactive substances, and microbial contents of fish Fillets were determined. A significant positive effect was found between pigment fed, gas used, and time of storage for the analyzed parameters. The use of argon led to a positive effect on the preservation of trout fillet quality and to an extension of trout fillet storage life.
Michel Baccanaud - One of the best experts on this subject based on the ideXlab platform.
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Effect of moist or dry heat cooking procedures on carotenoid retention and colour of Fillets of rainbow trout (Oncorhynchus mykiss) fed astaxanthin or canthaxanthin
Food Chemistry, 2010Co-Authors: Georges Choubert, Michel BaccanaudAbstract:Rainbow trout were pigmented with diets containing astaxanthin or canthaxanthin for 100 days, and then they were moist or dry heat-cooked. Fish fillet weight, fillet colour. and fillet biochemical contents (moisture, canthaxanthin and astaxanthin contents, and total lipid content) were analyzed. There was no significant effect of using astaxanthin or canthaxanthin on moisture, lipid or caratenoid contents of fish fillet. Giving astaxanthin or canthaxanthin to fish resulted in different hues; astaxanthin-fed fish yielded Fillets that were visually more red than those of canthaxanthin-fed fish. The dry heat-cooking procedure showed the highest impact on the fillet colour. Carotenoid retention was affected by carotenoid source and cooking procedure. Canthaxanthin appeared more stable after heat processing than did astaxanthin. (C) 2009 Elsevier Ltd. All rights reserved.
