The Experts below are selected from a list of 1494 Experts worldwide ranked by ideXlab platform
Santiago P. Aubourg - One of the best experts on this subject based on the ideXlab platform.
-
Effect of slaughtering conditions on lipid damage of chilled farmed turbot ( Psetta maxima ) muscle
Grasas y Aceites, 2010Co-Authors: Hugo Lago, Javier Jimenez Pena, Santiago P. AubourgAbstract:The aim of the present study was to comparatively evaluate the effect of different kinds of icing systems employed for the slaughtering and post-mortem storage of cultured turbot ( Psetta maxima ) on lipid damage (hydrolysis and oxidation). Slurry ice (SI) alone or in presence of ozone (OSI) was applied and compared to the traditional flake ice (FI) treatment. K value and trimethylamine (TMA) formation were also assessed. Some negative effects of ozone presence could be observed on primary and secondary lipid oxidation development; however, oxidation values reached by individuals kept under OSI condition could not be considered high and did not lead to polyunsaturated fatty acid content losses; while ozone presence provided a slowing down of TMA formation. When compared to FI conditions, the employment of SI was found useful to inhibit quality losses (K value and TMA formation), while no differences in lipid hydrolysis or oxidation development could be observed.
-
effects of storage in slurry ice on the microbial chemical and sensory quality and on the shelf life of farmed turbot Psetta maxima
Food Chemistry, 2006Co-Authors: Oscar Rodríguez, Jorge Barrosvelazquez, Carmen Pineiro, Jose Manuel Gallardo, Santiago P. AubourgAbstract:The application of slurry ice, a binary mixture of small spherical ice crystals surrounded by seawater at subzero temperature, is a potentially new preservation method for farmed turbot (Psetta maxima), a flat fish species of increasing commercial interest. Comparative biochemical, microbiological and sensory analyses were carried on turbot specimens stored in either slurry ice or flake ice for up to 40 days. The results obtained in the sensory analysis correlated well with the observed chemical and microbial changes. Storage of turbot in slurry ice resulted in a slowing-down of the nucleotide degradation pathway and lipid oxidation mechanisms. A good stabilisation of the high molecular weight protein fraction of turbot muscle was also achieved as a consequence of storage in slurry ice. A slower production of both trimethylamine and total volatile bases was also observed. Likewise, low levels of total aerobes, anaerobes, coliforms, and proteolytic bacteria were attained. The application of slurry ice to farmed turbot is advisable to achieve better quality maintenance during storage and distribution.
-
Evaluation of an ozone slurry ice combined refrigeration system for the storage of farmed turbot (Psetta maxima)
Food Chemistry, 2006Co-Authors: Carmen A. Campos, Vanesa Losada, Oscar Rodríguez, Santiago P. Aubourg, Jorge Barros-velázquezAbstract:Abstract The use of ozonised slurry ice was investigated as a new refrigeration system for the storage of farmed turbot ( Psetta maxima ). With this purpose in mind, an ozone generator device was coupled to a slurry ice system working subzero at −1.5 °C. The ozone concentration was adjusted to a redox potential of 700 mV, and the slurry ice biphasic mixture was prepared at a 40% ice/60% water ratio and 3.3% salinity. Certain biochemical parameters indicative of fish freshness, such as the rate of nucleotide degradation or TMA-N formation, were not significantly affected by the presence of ozone in the slurry ice mixture. However, storage in ozonised slurry ice significantly slowed down the mechanisms responsible for lipid hydrolysis and lipid oxidation in farmed turbot. Storage in ozonised slurry ice also led to significantly ( p
-
Quality retention during the chilled distribution of farmed turbot (Psetta maxima): effect of a primary slurry ice treatment
International Journal of Food Science and Technology, 2005Co-Authors: Carmen Pineiro, Vanesa Losada, Oscar Rodríguez, Jorge Barros-velázquez, Raquel Bautista, Santiago P. AubourgAbstract:Summary The quality and shelf-life of chilled farmed turbot (Psetta maxima) was evaluated by sensory, microbiological and biochemical procedures after being subjected to a two-step refrigeration storage in slurry ice and flake ice, respectively. Turbot specimens were stored for 10 or 17 days in slurry ice, and then were transferred to flake ice for 1–3 days to simulate the sale conditions in the market. The results were compared with control batches stored only in flake ice and processed in parallel. Storage of turbot in the two-step strategy resulted in a better maintenance of sensory quality, especially with regard to its mucus production and gill odour development, better control of microbial activity, especially of aerobes, and the slowing down of some biochemical degradation mechanisms such as the nucleotide degradation pathway and trimethylamine production. As a consequence, the shelf-life was extended significantly. From these results it can be concluded that the refrigerated transport of farmed turbot in slurry ice enhances its shelf-life, before its transfer into flake ice in the retail market.
Andreas Susenbeth - One of the best experts on this subject based on the ideXlab platform.
-
Determination of the lower and upper critical concentration of Methionine + Cystine in diets of juvenile turbot (Psetta maxima)
Aquaculture, 2016Co-Authors: Simon F. Klatt, Arndt Von Danwitz, Mario Hasler, Andreas SusenbethAbstract:Abstract In a 56 day lasting growth trial the lower and upper critical concentration of sulfur containing amino acids (Methionine, Met; Cystine, Cys) in diets for juvenile turbot (Psetta maxima) were determined. Nine different isonitrogenous diets (crude protein (CP) = 55.3% on dry matter (DM) basis) were fed in threefold repetition to juvenile turbots (mean live weight 25.8 g ± 3.0 s.d.) once daily until apparent satiation. Met + Cys concentrations of diet 1 to 7 ranged between 0.8% and 2.0% in DM, realized by 0.2% increments of l -Met supply. Cys concentration were steady at 0.3% of DM. Diets no. 8 and 9 contained 4.0 and 6.0% Met + Cys, respectively to cover the range of strong oversupply. A segmental linear regression model was applied to determine the lower and upper critical concentration of Met + Cys for relative growth (RG), relative feed intake (RFI), feed to gain ratio (FGR), protein efficiency ratio, metabolic retained CP and metabolic retained energy. The lower critical concentration for these parameters, except FGR, lies within a small range of 1.23–1.28% in diet DM (2.22–2.31% in CP). Whereas the range of the upper critical concentrations is larger (2.10–3.82% Met + Cys in diet DM; 3.80–6.91% in CP). The lower critical concentration derived for RG is 1.25% (± 0.02 s.e.) in diet DM (2.26% in CP) and for RFI 1.24% (± 0.03 s.e.) Met + Cys in diet DM (2.24% in CP). The upper critical concentration for RG is 2.68% (± 0.21 s.e.) (4.85% in CP) and 2.10% (± 0.41 s.e.) Met + Cys in diet DM (3.80% in CP) for RFI. The chemical body composition is significantly influenced by the Met + Cys concentration, especially at deficiencies. The apparent digestibility (organic matter, DM, CP, crude ash and energy) for 3 diets (no. 3, 5, 7) did not show significant differences, neither among the diets nor between the feces collection methods (stripping vs. dissection). At a strong oversupply of Met + Cys the concentration of hepatic S-Adenosylhomocysteine is negatively correlated to growth performance and can be used as one indicator of Met + Cys toxicity. Based on these values the amount of necessary Met supplementation in deficient diets or maximum inclusion rates of protein sources rich in Met + Cys can be derived for turbot. Statement of relevance High feed prices, especially for protein sources are a challenge for a sustainable aquaculture and fish feed industry. Therefore knowledge about amino acid requirement is necessary. This study determined the lower and upper critical concentrations of sulfur containing amino acids for turbot (Psetta maxima) at maximum performance. Based on these values optimum inclusion levels of protein sources can be derived.
-
determination of the lower and upper critical concentration of methionine cystine in diets of juvenile turbot Psetta maxima
Aquaculture, 2016Co-Authors: Simon F. Klatt, Mario Hasler, Arndt Von Danwitz, Andreas SusenbethAbstract:Abstract In a 56 day lasting growth trial the lower and upper critical concentration of sulfur containing amino acids (Methionine, Met; Cystine, Cys) in diets for juvenile turbot (Psetta maxima) were determined. Nine different isonitrogenous diets (crude protein (CP) = 55.3% on dry matter (DM) basis) were fed in threefold repetition to juvenile turbots (mean live weight 25.8 g ± 3.0 s.d.) once daily until apparent satiation. Met + Cys concentrations of diet 1 to 7 ranged between 0.8% and 2.0% in DM, realized by 0.2% increments of l -Met supply. Cys concentration were steady at 0.3% of DM. Diets no. 8 and 9 contained 4.0 and 6.0% Met + Cys, respectively to cover the range of strong oversupply. A segmental linear regression model was applied to determine the lower and upper critical concentration of Met + Cys for relative growth (RG), relative feed intake (RFI), feed to gain ratio (FGR), protein efficiency ratio, metabolic retained CP and metabolic retained energy. The lower critical concentration for these parameters, except FGR, lies within a small range of 1.23–1.28% in diet DM (2.22–2.31% in CP). Whereas the range of the upper critical concentrations is larger (2.10–3.82% Met + Cys in diet DM; 3.80–6.91% in CP). The lower critical concentration derived for RG is 1.25% (± 0.02 s.e.) in diet DM (2.26% in CP) and for RFI 1.24% (± 0.03 s.e.) Met + Cys in diet DM (2.24% in CP). The upper critical concentration for RG is 2.68% (± 0.21 s.e.) (4.85% in CP) and 2.10% (± 0.41 s.e.) Met + Cys in diet DM (3.80% in CP) for RFI. The chemical body composition is significantly influenced by the Met + Cys concentration, especially at deficiencies. The apparent digestibility (organic matter, DM, CP, crude ash and energy) for 3 diets (no. 3, 5, 7) did not show significant differences, neither among the diets nor between the feces collection methods (stripping vs. dissection). At a strong oversupply of Met + Cys the concentration of hepatic S-Adenosylhomocysteine is negatively correlated to growth performance and can be used as one indicator of Met + Cys toxicity. Based on these values the amount of necessary Met supplementation in deficient diets or maximum inclusion rates of protein sources rich in Met + Cys can be derived for turbot. Statement of relevance High feed prices, especially for protein sources are a challenge for a sustainable aquaculture and fish feed industry. Therefore knowledge about amino acid requirement is necessary. This study determined the lower and upper critical concentrations of sulfur containing amino acids for turbot (Psetta maxima) at maximum performance. Based on these values optimum inclusion levels of protein sources can be derived.
-
Bioavailability of free lysine and protein-bound lysine from casein and fishmeal in juvenile turbot (Psetta maxima).
The British journal of nutrition, 2015Co-Authors: Saskia Kroeckel, Carsten Schulz, Carsten Dietz, Andreas SusenbethAbstract:In the present study, a linear regression analysis between lysine intake and lysine retention was conducted to investigate the efficiency of lysine utilisation (k(Lys)) at marginal lysine intake of either protein-bound or free lysine sources in juvenile turbot (Psetta maxima). For this purpose, nine isonitrogenous and isoenergetic diets were formulated to contain 2.25-4.12 g lysine/100 g crude protein (CP) to ensure that lysine was the first-limiting amino acid in all diets. The basal diet contained 2.25 g lysine/100 g CP. Graded levels of casein (Cas), fishmeal (FM) and L-lysine HCl (Lys) were added to the experimental diets to achieve stepwise lysine increments. A total of 240 fish (initial weight 50.1 g) were hand-fed all the experimental diets once daily until apparent satiation over a period of 56 d. Feed intake was significantly affected by dietary lysine concentration rather than by dietary lysine source. Specific growth rate increased significantly at higher lysine concentrations (P
-
Influence of salinity on energy metabolism in juvenile turbot, Psetta maxima (L.)
Aquaculture Nutrition, 2013Co-Authors: Carsten Dietz, Carsten Schulz, Kevin Torben Stiller, M. Griese, Andreas SusenbethAbstract:Oxygen consumption (OC) was measured for 24h in juvenile turbot, Psetta maxima (L.) using flow-through respirometry to examine the influence of salinity on energy metabolism. Turbot [164g mean initial body weight (BW)] were reared at 16.5 +/- 0.2 degrees C and three different salinities (10, 20, 30g L-1). Digestible and metabolizable energy requirements for maintenance (DEm; MEm) as well as the respective efficiencies of energy utilization for growth (k(g (DE)); k(g (ME))) were identified using different feeding levels (0.3, 0.6, 0.9gkg(-1) metabolic BW) and applying linear regression analysis. We found that nutrient and energy digestibilities decrease with an increasing salinity. DEm and MEm were 14.9-20.2 and 13.3-18.3kJ kg(-0.8) day(-1) and k(g (DE)) and k(g (ME)) 0.82-0.87 and 0.87-0.91, respectively. No differences were observed in DEm, MEm, k(g (DE)) and k(g (ME)) between salinities, although these parameters were low at a high salinity (30g L-1). Turbot showed the most favourable combination of DEm and k(g (DE)) (MEm and k(g (ME))) at a salinity of 20g L-1 and at 30g L-1 growth and energy utilization were reduced at high energy intake. However, energy requirements for iono- and osmoregulation were small.
Oscar Rodríguez - One of the best experts on this subject based on the ideXlab platform.
-
effects of storage in slurry ice on the microbial chemical and sensory quality and on the shelf life of farmed turbot Psetta maxima
Food Chemistry, 2006Co-Authors: Oscar Rodríguez, Jorge Barrosvelazquez, Carmen Pineiro, Jose Manuel Gallardo, Santiago P. AubourgAbstract:The application of slurry ice, a binary mixture of small spherical ice crystals surrounded by seawater at subzero temperature, is a potentially new preservation method for farmed turbot (Psetta maxima), a flat fish species of increasing commercial interest. Comparative biochemical, microbiological and sensory analyses were carried on turbot specimens stored in either slurry ice or flake ice for up to 40 days. The results obtained in the sensory analysis correlated well with the observed chemical and microbial changes. Storage of turbot in slurry ice resulted in a slowing-down of the nucleotide degradation pathway and lipid oxidation mechanisms. A good stabilisation of the high molecular weight protein fraction of turbot muscle was also achieved as a consequence of storage in slurry ice. A slower production of both trimethylamine and total volatile bases was also observed. Likewise, low levels of total aerobes, anaerobes, coliforms, and proteolytic bacteria were attained. The application of slurry ice to farmed turbot is advisable to achieve better quality maintenance during storage and distribution.
-
Evaluation of an ozone slurry ice combined refrigeration system for the storage of farmed turbot (Psetta maxima)
Food Chemistry, 2006Co-Authors: Carmen A. Campos, Vanesa Losada, Oscar Rodríguez, Santiago P. Aubourg, Jorge Barros-velázquezAbstract:Abstract The use of ozonised slurry ice was investigated as a new refrigeration system for the storage of farmed turbot ( Psetta maxima ). With this purpose in mind, an ozone generator device was coupled to a slurry ice system working subzero at −1.5 °C. The ozone concentration was adjusted to a redox potential of 700 mV, and the slurry ice biphasic mixture was prepared at a 40% ice/60% water ratio and 3.3% salinity. Certain biochemical parameters indicative of fish freshness, such as the rate of nucleotide degradation or TMA-N formation, were not significantly affected by the presence of ozone in the slurry ice mixture. However, storage in ozonised slurry ice significantly slowed down the mechanisms responsible for lipid hydrolysis and lipid oxidation in farmed turbot. Storage in ozonised slurry ice also led to significantly ( p
-
Quality retention during the chilled distribution of farmed turbot (Psetta maxima): effect of a primary slurry ice treatment
International Journal of Food Science and Technology, 2005Co-Authors: Carmen Pineiro, Vanesa Losada, Oscar Rodríguez, Jorge Barros-velázquez, Raquel Bautista, Santiago P. AubourgAbstract:Summary The quality and shelf-life of chilled farmed turbot (Psetta maxima) was evaluated by sensory, microbiological and biochemical procedures after being subjected to a two-step refrigeration storage in slurry ice and flake ice, respectively. Turbot specimens were stored for 10 or 17 days in slurry ice, and then were transferred to flake ice for 1–3 days to simulate the sale conditions in the market. The results were compared with control batches stored only in flake ice and processed in parallel. Storage of turbot in the two-step strategy resulted in a better maintenance of sensory quality, especially with regard to its mucus production and gill odour development, better control of microbial activity, especially of aerobes, and the slowing down of some biochemical degradation mechanisms such as the nucleotide degradation pathway and trimethylamine production. As a consequence, the shelf-life was extended significantly. From these results it can be concluded that the refrigerated transport of farmed turbot in slurry ice enhances its shelf-life, before its transfer into flake ice in the retail market.
Jorge Barros-velázquez - One of the best experts on this subject based on the ideXlab platform.
-
Evaluation of an ozone slurry ice combined refrigeration system for the storage of farmed turbot (Psetta maxima)
Food Chemistry, 2006Co-Authors: Carmen A. Campos, Vanesa Losada, Oscar Rodríguez, Santiago P. Aubourg, Jorge Barros-velázquezAbstract:Abstract The use of ozonised slurry ice was investigated as a new refrigeration system for the storage of farmed turbot ( Psetta maxima ). With this purpose in mind, an ozone generator device was coupled to a slurry ice system working subzero at −1.5 °C. The ozone concentration was adjusted to a redox potential of 700 mV, and the slurry ice biphasic mixture was prepared at a 40% ice/60% water ratio and 3.3% salinity. Certain biochemical parameters indicative of fish freshness, such as the rate of nucleotide degradation or TMA-N formation, were not significantly affected by the presence of ozone in the slurry ice mixture. However, storage in ozonised slurry ice significantly slowed down the mechanisms responsible for lipid hydrolysis and lipid oxidation in farmed turbot. Storage in ozonised slurry ice also led to significantly ( p
-
Quality retention during the chilled distribution of farmed turbot (Psetta maxima): effect of a primary slurry ice treatment
International Journal of Food Science and Technology, 2005Co-Authors: Carmen Pineiro, Vanesa Losada, Oscar Rodríguez, Jorge Barros-velázquez, Raquel Bautista, Santiago P. AubourgAbstract:Summary The quality and shelf-life of chilled farmed turbot (Psetta maxima) was evaluated by sensory, microbiological and biochemical procedures after being subjected to a two-step refrigeration storage in slurry ice and flake ice, respectively. Turbot specimens were stored for 10 or 17 days in slurry ice, and then were transferred to flake ice for 1–3 days to simulate the sale conditions in the market. The results were compared with control batches stored only in flake ice and processed in parallel. Storage of turbot in the two-step strategy resulted in a better maintenance of sensory quality, especially with regard to its mucus production and gill odour development, better control of microbial activity, especially of aerobes, and the slowing down of some biochemical degradation mechanisms such as the nucleotide degradation pathway and trimethylamine production. As a consequence, the shelf-life was extended significantly. From these results it can be concluded that the refrigerated transport of farmed turbot in slurry ice enhances its shelf-life, before its transfer into flake ice in the retail market.
Carmen Pineiro - One of the best experts on this subject based on the ideXlab platform.
-
effects of storage in slurry ice on the microbial chemical and sensory quality and on the shelf life of farmed turbot Psetta maxima
Food Chemistry, 2006Co-Authors: Oscar Rodríguez, Jorge Barrosvelazquez, Carmen Pineiro, Jose Manuel Gallardo, Santiago P. AubourgAbstract:The application of slurry ice, a binary mixture of small spherical ice crystals surrounded by seawater at subzero temperature, is a potentially new preservation method for farmed turbot (Psetta maxima), a flat fish species of increasing commercial interest. Comparative biochemical, microbiological and sensory analyses were carried on turbot specimens stored in either slurry ice or flake ice for up to 40 days. The results obtained in the sensory analysis correlated well with the observed chemical and microbial changes. Storage of turbot in slurry ice resulted in a slowing-down of the nucleotide degradation pathway and lipid oxidation mechanisms. A good stabilisation of the high molecular weight protein fraction of turbot muscle was also achieved as a consequence of storage in slurry ice. A slower production of both trimethylamine and total volatile bases was also observed. Likewise, low levels of total aerobes, anaerobes, coliforms, and proteolytic bacteria were attained. The application of slurry ice to farmed turbot is advisable to achieve better quality maintenance during storage and distribution.
-
Quality retention during the chilled distribution of farmed turbot (Psetta maxima): effect of a primary slurry ice treatment
International Journal of Food Science and Technology, 2005Co-Authors: Carmen Pineiro, Vanesa Losada, Oscar Rodríguez, Jorge Barros-velázquez, Raquel Bautista, Santiago P. AubourgAbstract:Summary The quality and shelf-life of chilled farmed turbot (Psetta maxima) was evaluated by sensory, microbiological and biochemical procedures after being subjected to a two-step refrigeration storage in slurry ice and flake ice, respectively. Turbot specimens were stored for 10 or 17 days in slurry ice, and then were transferred to flake ice for 1–3 days to simulate the sale conditions in the market. The results were compared with control batches stored only in flake ice and processed in parallel. Storage of turbot in the two-step strategy resulted in a better maintenance of sensory quality, especially with regard to its mucus production and gill odour development, better control of microbial activity, especially of aerobes, and the slowing down of some biochemical degradation mechanisms such as the nucleotide degradation pathway and trimethylamine production. As a consequence, the shelf-life was extended significantly. From these results it can be concluded that the refrigerated transport of farmed turbot in slurry ice enhances its shelf-life, before its transfer into flake ice in the retail market.
