101
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Shabanpour B, Asghari M, Pakravan S. The Influence of Different Dietary Carbohydrate to Lipid Ratios on Some Qualitative Characteristics of Fillets of Beluga (Huso huso) During Refrigeration. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2013. [DOI: 10.1080/10498850.2012.692464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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102
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Giogios I, Grigorakis K, Kalogeropoulos N. Organoleptic and chemical quality of farmed meagre (Argyrosomus regius) as affected by size. Food Chem 2013; 141:3153-9. [DOI: 10.1016/j.foodchem.2013.05.154] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2013] [Revised: 05/15/2013] [Accepted: 05/31/2013] [Indexed: 10/26/2022]
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103
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Freshness assessment of gilthead sea bream (Sparus aurata) by machine vision based on gill and eye color changes. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.05.023] [Citation(s) in RCA: 88] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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104
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Lin T, Wang JJ, Li JB, Liao C, Pan YJ, Zhao Y. Use of acidic electrolyzed water ice for preserving the quality of shrimp. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:8695-8702. [PMID: 23947475 DOI: 10.1021/jf4019933] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Electrolyzed water ice is a relatively new concept developed in food industry in recent years. The effect of acidic electrolyzed water (AEW) ice on preserving the quality of shrimp (Litopenaeus vannamei) was investigated. Physical, chemical, and microbiological changes of the shrimp were examined during the storage. The results showed that compared with tap water (TW) ice, AEW ice displayed a potential ability in limiting the pH changes of shrimp flesh and significantly (p < 0.05) retarded the changes of color difference and the formation of total volatile basic nitrogen (TVBN). And AEW ice treatment had no adverse effects on the firmness of shrimp. Conventional plate count enumeration and PCR-DGGE demonstrated that AEW ice had a capability of inhibiting growth of bacteria on raw shrimp, and the maximum reductions of population reached >1.0 log CFU/g (>90%) on the sixth day. Moreover, AEW ice was clearly more efficient in maintaining the initial attachments between muscle fibers in shrimp according to histological section analysis. On the basis of above analysis, AEW ice can be a new alternative of traditional sanitizer to better preserve the quality of seafood in the future.
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Affiliation(s)
- Ting Lin
- College of Food Science and Technology, Shanghai Ocean University , Shanghai 201306, China
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105
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Etemadian Y, Shabanpour B, Sadeghi Mahoonak A, Shabani A. Effects of Phosphate Dip Treatment on Quality ofRutilus frisii kutumFillets During Ice Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2013. [DOI: 10.1080/10498850.2012.663864] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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106
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Costa S, Afonso C, Bandarra NM, Gueifão S, Castanheira I, Carvalho ML, Cardoso C, Nunes ML. The emerging farmed fish species meagre (Argyrosomus regius): how culinary treatment affects nutrients and contaminants concentration and associated benefit-risk balance. Food Chem Toxicol 2013; 60:277-85. [PMID: 23900006 DOI: 10.1016/j.fct.2013.07.050] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2013] [Revised: 07/16/2013] [Accepted: 07/19/2013] [Indexed: 11/27/2022]
Abstract
The effect of cooking methods (boiling, grilling, and roasting) on the proximate and mineral composition, contaminants concentration and fatty acids profile was evaluated aiming to understand the benefits and risks associated to the consumption of the emerging farmed fish meagre (Argyrosomus regius). All the treatments led to lower moisture content. After grilling and roasting, the SFA, MUFA and PUFA contents increased. There was no degradation of EPA and DHA during the culinary processes. Significant retention of minerals in grilled and roasted meagre samples was registered. For Pb and Cd there were no concentration differences between culinary treatments and regarding raw fish. Whereas As level was higher in grilled meagre, total Hg and Me-Hg values were augmented in grilled and roasted meagre. The consumption of meagre is advisable due to the low and healthy fat, high selenium and protein content. Grilling would be the best culinary treatment due to the retention of protein, EPA, DHA and minerals. But as the risk of ingestion of Me-Hg content also increases, based on the risk assessment, intake should not exceed two weekly meals, provided that no other important Me-Hg food source is present in the diet. Otherwise, even this maximum threshold should be lower.
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Affiliation(s)
- Sara Costa
- Division of Aquaculture and Upgrading, Portuguese Institute of the Sea and Atmosphere, IPMA, Avenida de Brasília, 1449-006 Lisboa, Portugal.
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107
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Cardoso C, Ribeiro B, Mendes R. The influence of fish age, salt level, and MTGase addition on the quality of gels prepared from unwashed mince of Farmed Meagre (Argyrosomus regius). FOOD SCI TECHNOL INT 2013; 20:253-63. [DOI: 10.1177/1082013213482914] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The potential of using the unwashed mince of farmed meagre as raw material for the preparation of heat-induced gel products was assessed taking into account the effect of age (small size <1 kg meagre vs commercial size >2 kg meagre), lower salt levels (1.0%, w/w, vs 2.5%, w/w), and microbial transglutaminase (MTGase) incorporation (0.0%, w/w, vs 0.5%, w/w). Heat-induced gel products from >2 kg fish were of superior quality. Salt reduction from 2.5% to 1.0% (w/w) was detrimental for textural quality, particularly, of gels prepared from >2 kg meagre mince. MTGase addition improved texture. Moreover, MTGase incorporation led to a greater importance of non-covalent hydrophobic bonding.
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Affiliation(s)
- Carlos Cardoso
- Division of Aquaculture and Upgrading, Portuguese Institute for the Sea and Atmosphere (IPMA), Lisbon, Portugal
| | - Bernardo Ribeiro
- Superior Institute of Agronomy, Technical University of Lisbon (ISA/UTL), Lisbon, Portugal
| | - Rogério Mendes
- Division of Aquaculture and Upgrading, Portuguese Institute for the Sea and Atmosphere (IPMA), Lisbon, Portugal
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108
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Cardoso C, Mendes R. The effect of linseed and psyllium fibre on the gelling properties of unwashed mince from farmed meagre ( Argyrosomus regius). Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12180] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Carlos Cardoso
- Portuguese Institute for the Sea and Atmosphere (IPMA); Av. Brasília; 1449-006; Lisbon; Portugal
| | - Rogério Mendes
- Portuguese Institute for the Sea and Atmosphere (IPMA); Av. Brasília; 1449-006; Lisbon; Portugal
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109
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Genç İY, Esteves E, Aníbal J, Diler A. Effects of chilled storage on quality of vacuum packed meagre fillets. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.09.007] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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110
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Boulares M, Mankai M, Belaam Z, Hassouna M. Effect of inoculation of lactic acid bacteria on proteolytic activity of psychrotrophic Gram-negative bacteria in fresh farmed sea bass (Dicentrarchus labrax) fillets during storage at 4 °C under vacuum-packed conditions. ANN MICROBIOL 2013. [DOI: 10.1007/s13213-013-0613-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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111
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Zhao J, Li J, Wang J, Lv W. Applying different methods to evaluate the freshness of large yellow croacker (Pseudosciaena crocea) fillets during chilled storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:11387-11394. [PMID: 23095034 DOI: 10.1021/jf303439p] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The freshness of large yellow croaker ( Pseudosciaena crocea ) fillets was evaluated over 20 days of chilled storage under vacuum packaging. The physicochemical properties [pH, K value, thiobarbituric acid (TBA), texture profile analyses (TPA), color], microbiological properties [total viable count (TVC)], sensory attributes, transcriptomics (levels of transcripts coding for cathepsin L), and functional properties of proteins [emulsion activity (EA) and emulsion stability (ES)] were assessed at 0, 5, 10, 15, and 20 days of storage. This study also investigated the effect of the storage time on fish muscle proteome in large yellow croaker using two-dimensional gel electrophoresis (2-DE) and matrix-assisted laser desorption ionization time-of-flight tandem mass spectrometry (MALDI-TOF-MS/MS). The parameters that were the most sensitive to storage duration were color (C*(ab)), TPA (springiness, chewiness, and resilience), pH, K value, TVC, levels of transcripts coding for cathepsin L, EA, ES, and sensory attributes. The three altered proteins were successfully identified. Therefore, these parameters might be considered suitable indicators for evaluating the freshness of large yellow croaker fillets during chilled storage under vacuum packaging.
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Affiliation(s)
- Jin Zhao
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, China
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112
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Mittakos I, Ayala MD, López-Albors O, Grigorakis K, Lenas D, Kakali F, Nathanailides C. Muscle cellularity, enzyme activities, and nucleic acid content in meagre (Argyrosomus regius). CAN J ZOOL 2012. [DOI: 10.1139/z2012-097] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Anatomical and biochemical indices of axial muscle growth were monitored in farmed meagre ( Argyrosomus regius (Asso, 1801)), a species with larger ultimate size. Within the first 19 months of a production cycle, body mass exceeded 1300 g. The specific daily growth rate ranged from a winter low of 0.2% to a summer high of 1.3%. Axial muscle RNA:DNA ratio decreased and cytochrome c oxidase levels increased from spring to winter, indicating a metabolic reorganisation of this tissue in response to winter temperature lows. Body mass correlated positively with increased lactate dehydrogenase activity and myofibre size (hypertrophy). The DNA:protein ratio, the myofibre density, and the percentage of small myofibres (0–150 µm2) decreased towards the end of the production cycle. However, small myofibres persisted even after the first 20 months of rearing. Compared with commonly cultivated species in the Mediterranean region, meagre exhibits delayed onset of puberty, larger ultimate size, and growth rate that is supported by the recruitment of new muscle fibres. This is in agreement with the hypothesis of a relationship between ultimate size and muscle growth dynamics.
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Affiliation(s)
- Ioannis Mittakos
- Department of Aquaculture and Fisheries, Faculty of Agricultural Sciences, Epirus Institute of Technological Educational, Igoumenitsa 46100, Greece
| | - M. Dolores Ayala
- Department of Anatomy and Comparative Pathology, University of Murcia, Murcia 30100, Spain
| | - Octavio López-Albors
- Department of Anatomy and Comparative Pathology, University of Murcia, Murcia 30100, Spain
| | - Kriton Grigorakis
- Hellenic Centre for Marine Research, Institute of Aquaculture, Agios Kosmas Hellinikon, Athens 16777, Greece
| | - Dimitrios Lenas
- Department of Aquaculture and Fisheries, Faculty of Agricultural Sciences, Epirus Institute of Technological Educational, Igoumenitsa 46100, Greece
| | - Fotini Kakali
- Department of Aquaculture and Fisheries, Faculty of Agricultural Sciences, Epirus Institute of Technological Educational, Igoumenitsa 46100, Greece
| | - Cosmas Nathanailides
- Department of Aquaculture and Fisheries, Faculty of Agricultural Sciences, Epirus Institute of Technological Educational, Igoumenitsa 46100, Greece
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113
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Boulares M, Mankai M, Aouadhi C, olfa BM, Hassouna M. Characterisation and identification of spoilage psychotrophic Gram-negative bacteria originating from Tunisian fresh fish. ANN MICROBIOL 2012. [DOI: 10.1007/s13213-012-0527-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022] Open
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114
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Ribeiro B, Cardoso C, Silva HA, Serrano C, Ramos C, Santos PC, Mendes R. Effect of grape dietary fibre on the storage stability of innovative functional seafood products made from farmed meagre (Argyrosomus regius). Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03151.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Carlos Cardoso
- Instituto Nacional dos Recursos Biológicos (INRB, I.P./L-IPIMAR); Avenida de Brasília; 1449-006; Lisboa; Portugal
| | - Helena A. Silva
- Instituto Nacional dos Recursos Biológicos (INRB, I.P./L-IPIMAR); Avenida de Brasília; 1449-006; Lisboa; Portugal
| | - Carmo Serrano
- Instituto Nacional de Recursos Biológicos (INRB, I.P./L-INIA); Quinta do Marquês; 2780-159; Oeiras; Portugal
| | - Cristina Ramos
- Instituto Nacional de Recursos Biológicos (INRB, I.P./L-INIA); Quinta do Marquês; 2780-159; Oeiras; Portugal
| | - Paulo C. Santos
- Instituto Nacional de Recursos Biológicos (INRB, I.P./L-INIA); Quinta do Marquês; 2780-159; Oeiras; Portugal
| | - Rogério Mendes
- Instituto Nacional dos Recursos Biológicos (INRB, I.P./L-IPIMAR); Avenida de Brasília; 1449-006; Lisboa; Portugal
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115
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Effects of low concentration of salt and sucrose on the quality of bighead carp (Aristichthys nobilis) fillets stored at 4°C. Food Chem 2012. [DOI: 10.1016/j.foodchem.2012.01.002] [Citation(s) in RCA: 75] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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116
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MI HONGBO, QIAN CHUNLU, ZHAO YUYING, LIU CHONG, MAO LINCHUN. COMPARISON OF SUPERCHILLING AND FREEZING ON THE MICROSTRUCTURE, MUSCLE QUALITY AND PROTEIN DENATURATION OF GRASS CARP (CTENOPHARYNGODON IDELLUS
). J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00678.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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117
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Etemadian Y, Shabanpour B, Sadeghi Mahoonak A, Shabani A, Alami M. Cryoprotective effects of polyphosphates on Rutilus frisii kutum fillets during ice storage. Food Chem 2011. [DOI: 10.1016/j.foodchem.2011.06.005] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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118
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Effects of combined treatment of electrolysed water and chitosan on the quality attributes and myofibril degradation in farmed obscure puffer fish (Takifugu obscurus) during refrigerated storage. Food Chem 2011. [DOI: 10.1016/j.foodchem.2011.06.028] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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119
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Bahmani ZA, Rezai M, Hosseini S, Regenstein J, Böhme K, Alishahi A, Yadollahi F. Chilled storage of golden gray mullet (Liza aurata). Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.01.009] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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120
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Boulares M, Mejri L, Hassouna M. Study of the microbial ecology of wild and aquacultured Tunisian fresh fish. J Food Prot 2011; 74:1762-8. [PMID: 22004828 DOI: 10.4315/0362-028x.jfp-11-057] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Eighty samples of fresh fish were collected in Tunisia and analyzed for microbial load. Quality and hygienic safety of the meat and intestines of wild and aquacultured fresh fish were determined. The mesophilic aerobic plate count and populations of psychrotrophic lactic acid bacteria (LAB) and other psychrotrophic bacteria ranged from 5.67 to 7.29, 4.51 to 6, and 5.07 to 6.21 log CFU/g, respectively. For all microbiological determinations, bacterial counts were lower in meat than in the intestines of fresh fish. For all samples lower microbial populations were found in most of the wild fish than in the aquacultured fish. No isolates of the pathogenic genera Salmonella and Listeria were detected in any sample. Among the 160 strains of biopreservative psychrotrophic LAB and the 150 strains of spoilage psychrotrophic gram-negative bacteria identified by biochemical and molecular methods, Lactobacillus (six species) and Pseudomonas (six species) predominated. Lactococcus, Leuconostoc, Carnobacterium (C. piscicola and C. divergens), Aeromonas, and Photobacterium were the most common genera, and Lactococcus lactis, Lactobacillus plantarum, Pseudomonas fluorescens, and Aeromonas hydrophila were the most common species. These findings indicate that the microbiological quality of fresh fish in Tunisia can be preserved by controlling pathogenic and psychrotrophic bacteria.
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Affiliation(s)
- Mouna Boulares
- Unité de Recherche Sciences et Technologies des Aliments, École Supérieure des Industries Alimentaires de Tunis, 58 Avenue Alain Savary, Cité El Khadhra 1003, Tunis, Tunisie.
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121
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Asghari M, Shabanpour B, Pakravan S. Evaluation of some qualitative variations in frozen fillets of beluga (Huso huso) fed by different carbohydrate to lipid ratios. Journal of Food Science and Technology 2011; 51:430-9. [PMID: 24587517 DOI: 10.1007/s13197-011-0523-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/20/2011] [Accepted: 08/26/2011] [Indexed: 11/30/2022]
Abstract
In this study, juvenile beluga (Huso huso) was fed by the diets containing different carbohydrate to lipid ratios for 5 months. At the end of culture period, proximate compositions of the fish carcasses (moisture, protein, lipid, and ash) were measured. Then, qualitative changes in the fishes were evaluated during 6 months frozen storage (-20 °C) along with recording changes in their Total Volatile Bases Nitrogen (TVN), Thiobarbituric Acid (TBA), Free Fatty Acids (FFA), pH, and muscle texture profile analysis. The results of proximate analysis of the carcasses showed that moisture, protein, and ash of the carcasses increased significantly (p < 0.05) with higher carbohydrate to lipid ratio, but lipid content of the carcasses decreased significantly (p < 0.05). Also, during frozen storage, TVN, TBA, and FFA increased significantly in all the samples (p < 0.05). Significant differences were detected in pH of the treatments (p < 0.05), but these changes didn't follow a regular pattern in all the treatments. The results of muscle texture profile analysis showed lower chewiness, hardness, and gumminess during the first 3 months of frozen storage; however, after 6 month, the values increased significantly compared to those in 3 months. Different characteristics of texture showed significant differences in the treatments during frozen storage (p < 0.05), although these changes didn't follow an identical pattern in all the treatments. It can be concluded that carbohydrate higher than 27% in diet has had adverse effect on quality of fillets during frozen storage. However, lipid levels used in the present study haven't had significant influence on quality of the fillets during the preservation.
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Affiliation(s)
- Masoud Asghari
- Fisheries Department, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Bahareh Shabanpour
- Fisheries Department, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Somayeh Pakravan
- Fisheries Department, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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122
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Sánchez del Pulgar J, Carrapiso AI, García C. A new method to analyse odour strength in a meat product by using a dynamic dilution olfactometer. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1488-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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123
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Grigorakis K, Fountoulaki E, Vasilaki A, Mittakos I, Nathanailides C. Lipid quality and filleting yield of reared meagre (Argyrosomus regius). Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2010.02537.x] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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124
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Aussanasuwannakul A, Kenney PB, Brannan RG, Slider SD, Salem M, Yao J. Relating Instrumental Texture, Determined by Variable-Blade and Allo-Kramer Shear Attachments, to Sensory Analysis of Rainbow Trout, Oncorhynchus mykiss, Fillets. J Food Sci 2010; 75:S365-74. [DOI: 10.1111/j.1750-3841.2010.01770.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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125
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Fuentes A, Fernández-Segovia I, Serra JA, Barat JM. Comparison of wild and cultured sea bass (Dicentrarchus labrax) quality. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.09.036] [Citation(s) in RCA: 140] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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