Search results for "fish quality"
showing 7 items of 7 documents
Combination of Freezing, Low Sodium Brine and Cold Smoking on the Quality and Shelf-Life of Sea Bass (Dicentrarchus labrax L.) Fillets as a Strategy …
2021
Aquaculture is playing a leading role in both meeting the growing demand for seafood and increasing the sustainability of the fish production sector. Thus, innovative technologies that improve its sustainability, competitiveness, and safety are necessary for growth in the sector. This study aimed to develop cold smoked sea bass fillets from aquaculture. The aptitude of frozen and fresh fillets for cold smoking was investigated by processing both fresh and thawed fillets kept previously at &minus
Potential of Propolis Extract as a Natural Antioxidant and Antimicrobial in Gelatin Films Applied to Rainbow Trout (Oncorhynchus mykiss) Fillets
2020
Usage of edible films and coatings alone or incorporated with natural extracts are a new approach to preservation and packaging of food. In this study, therefore, the microbiological, chemical quality, and sensorial changes of rainbow trout fillets coated with gelatin films supplemented with propolis extract (PE) (2, 8, 16%), as a source of polyphenols, were determined during 15 days of refrigerated storage (4 ±
Effect of Cold Smoking and Natural Antioxidants on Quality Traits, Safety and Shelf Life of Farmed Meagre (Argyrosomus regius) Fillets, as a Strategy…
2021
Aquaculture has been playing a leading role over the years to satisfy the global growing demand for seafood. Moreover, innovative techniques are necessary to increase the competitiveness, sustainability and profitability of the seafood production chain, exploiting new species from the aquaculture, such as meagre (Argyrosomus regius), to develop value-added products and diversify their production. In the present work, the effectiveness of cold smoking combined with antioxidants (SA) compared to cold smoking alone (S) on meagre fillets, the quality and shelf life were investigated. Sensory, biochemical, physical–chemical and microbiological analyses were performed on the smoked fillets during…
Application of machine-vision techniques to fish-quality assessment
2012
Abstract Machine vision is a non-destructive, rapid, economic, consistent and objective inspection tool and is also an evaluation technique based on image analysis and processing with a variety of applications. We review the use of machine vision and imaging technologies for fish-quality assessment. This review updates and condenses a representative selection of recent research and industrial solutions proposed in order to evaluate the general trends of machine vision and image processing in the visible range applied for inspection of fish and fish products. In order to determine freshness and composition, it is necessary to measure and to evaluate size and volume, to estimate weight, to me…
Diversification de la production de l’aquaculture sicilienne à travers la production de filets de maigre (Argyrosmus regius) fumés: de la caractérisa…
2016
Within the Work-package 5 «Valorisation de l'image des produits aquacoles», activity 5.3 «Innovation en vue de valoriser les produits aquacoles», a cold smoking protocol was applied on meagre, Argyrosomus regius fillets, an emerging species for Sicilian aquaculture. Nutritional characterization and consumer tests were conducted on three different scales (laboratory, restaurant, seafood exhibition), in order to record the level of consumers’ satisfaction towards this new product. The results obtained indicate that the applied cold smoking protocol yielded a product with nutritional value comparable to fresh fillets. The low level of lipids and the high content of polyunsaturated fatty acids …