Flesh quality – the role of nutrition

By Ø. Lie. 2001

156 citations recorded by the source corpus.

Product quality includes a variety of aspects (Fig. 1), with both biological and nonbiological causes and parameters. Fish nutrition has an important impact on several parameters directly influencing the quality of the fish, such as colour and appearance, smell and taste, texture, nutritional quality, shelf life, and level of contaminants. Further, consumers (market) are becoming more concerned about how the fish are produced, which type of feed ingredients are used and other issues. Authorities in different countries have an increased focus on food safety and traceability of the production from egg to plate (for fish farming). The need for improved knowledge of fish nutrition is therefore of great importance. The present paper presents an overview of the role of fish nutrition on flesh quality. Figure 1. Schematic overview of parameters important for flesh quality. Download figure to PowerPoint

Subfields: Animal Science and Zoology, Aquatic Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/b436d6f3de19aa694ea7cc07b59bb1db7b14a1b7

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Animal Science and Zoology

1. J. Bell
2. B. Torstensen
3. E. McLean
4. S. Craig
5. D. Tocher
6. Angela N. Lunger
7. B. Glencross
8. J. Dick

In Aquatic Science

1. D. Tocher
2. G. Turchini
3. J. Bell
4. Wing Ng
5. B. Glencross
6. B. Torstensen
7. A. Tacon
8. M. Metian

In Molecular Biology

1. D. Tocher
2. J. Bell
3. E. McLean
4. S. Craig
5. B. Torstensen
6. Angela N. Lunger
7. B. Glencross
8. L. Frøyland

Citations in the corpus

• Fish for Health: Improved Nutritional Quality of Cultured Fish for Human Consumption (2020, background): “…to wild-caught fish, with aquaculture it is also possible to improve the nutritional quality of the flesh of the cultured fish or shrimp species, and consequently enhance its potential health value, by dietary manipulation and/or nutrient fortification (Lie 2001, 2008; Rosenlund et al.; 2011).”
• Safe and Nutritious Aquaculture Produce: Benefits and Risks of Alternative Sustainable Aquafeeds (2008, background): “Besides the risks for suboptimal micronutrient nutrition for the fish, by lower gross nutrient concentrations and bioavailability, this also implies subsequent alteration in product composition and quality, since several vitamins and minerals in fish flesh are tailored through diet (Baker 2001; Lie ”
• A feed is still only as good as its ingredients: An update on the nutritional research strategies for the optimal evaluation of ingredients for aquaculture feeds (2020, background): “There are various elements to this evaluation, but principal among them is the evaluation of flavour and/or colour (Bjerkeng et al., 1997; Lie, 2001; Wade, Paulo, et al., 2014).”
• On the possible effects of harvesting season and chilled storage on the fatty acid profile of the fillet of farmed gilthead sea bream (Sparus aurata) (2007, background): “…part of farmed fish depend not only on genetic factors but also on factors such as the developmental phase, environmental temperature, feed regime, composition of fats in the diet, etc. (Garcı́a-Gallego & Akharbach, 1998; Grigorakis, Alexis, Taylor, & Hole, 2002; Lie, 2001; Rueda et al., 2001).”
• Nutritional Value of Fish: Lipids, Proteins, Vitamins, and Minerals (2018, background): “ditions feed composition and feeding regimen have a major influence (Lie, 2001).”
• Dioxin and dioxin-like polychlorinated biphenyls (PCBs) in Scottish farmed salmon (Salmo salar): effects of replacement of dietary marine fish oil with vegetable oils (2005, methodology): “Salmon 10 generally deposit more flesh lipid as a function of growth rate, feed intake and dietary 11 lipid concentration (Lie, 2001). 12 In the period from 1995-1999 the EU undertook a comprehensive analysis of dioxin 13 and PCB levels in foods for human consumption across the EU and EFTA members 1”
• Fish oil replacement in finfish nutrition (2009, background): “The flesh levels of lipid soluble nutrients, such as astaxanthin, are dependent on the dietary composition (Lie 2001), and it has been shown that G.”
• Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements (2004, unknown): “Steinsholt, & Thomassen, 1994; Skjervold, Fjaera, Ostby, & Einen, 2001), the flesh colour (Sheehan, O Connor, Sheehy, Buckley, & FitzGerald, 1998), the fish lipid content (Aursand, Bleivik, Rainuzzo, Jorgensen, & Morhr, 1994; Hillestad, Austreng, & Johnsen, 1995; Lie, 2001; Robb, Kestin, Warris, & N”
• Tailoring of a cardioprotective muscle fatty acid composition of Atlantic salmon (Salmo salar) fed vegetable oils (2004, methodology): “Fatty acid composition of total lipids was analysed using methods described by Lie and Lambertsen (1991) where the methyl esters were separated using a Carlo Erba gas chromatograph (‘‘cold on column’’ injection, 60 C for 20 s 25 C/min 160 C for 28 min 25 C/min 190 C for 17 min 25 C/min 220 C for 9 m”
• The effects of organic protein supplementation upon growth, feed conversion and texture quality parameters of juvenile cobia (Rachycentron canadum) (2007, methodology): “NuPro®, the organically certifiable yeast-based protein source, was chosen to replace 25% fish meal protein to reevaluate results obtained from Lunger et al. (2006), and the 40% replacement level was chosen because it appears that 40% fish meal replacement is the maximum level for cobia without adve”