Effect of refrigerated storage on muscle lipid quality of sea bass (Dicentrarchus labrax) fed on diets containing different levels of vitamin E

By M. Pirini, P. Gatta, Silvia Testi, G. Trigari, P. G. Monetti. 2000

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Changes in fatty acid composition, atherogenic and thrombogenic health lipid indices and lipid stability of bogue (Boops boops Linnaeus, 1758) during storage on ice: Effect of fish farming activities (2015, background): “Still, dietary elements such as vitamin E have shown direct dependence with deterioration of muscle lipids during storage (Gatta et al., 2000; Pirini et al., 2000).”
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): “The effects of storage on the quality of the muscle lipids in fish has been demonstrated to be dependent on dietary elements, such as vitamin E, which in several species protects against peroxidation and putrefaction (see references in Pirini et al., 2000).”
Sensory, chemical and microbiological assessment of farm-raised European sea bass (Dicentrarchus labrax) stored in melting ice (2002, unknown): “preserve lipid quality (Pirini et al. 2000).”
Muscle cellularity and flesh quality of wild and farmed sea bass, Dicentrarchus labrax L. (2005, background): “, 1986), different authors have described the same behaviour in this ratio, suggesting that the artificial diet with an optimal formulation of marine oils allows to guarantee a specific pattern of fatty acids, particularly the N 3 PUFA level in the flesh (Pirini et al., 2000; Orban et al., 2002, 200”