Chapter 7. Effects of Nutrition and Aquaculture Practices on Fish Quality

  1. Associate Professor Cesarettin Alasalvar2,
  2. Professor Fereidoon Shahidi3,
  3. Professor Kazuo Miyashita4 and
  4. Dr Udaya Wanasundara5
  1. Kriton Grigorakis

Published Online: 2 SEP 2010

DOI: 10.1002/9781444325546.ch7

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications

How to Cite

Grigorakis, K. (2010) Effects of Nutrition and Aquaculture Practices on Fish Quality, in Handbook of Seafood Quality, Safety and Health Applications (eds C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444325546.ch7

Editor Information

  1. 2

    TÜBİTAK Marmara Research Centre, Food Institute, Gebze/Kocaeli, Turkey

  2. 3

    Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada

  3. 4

    Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan

  4. 5

    POS Pilot Plant Corporation, Saskatoon, SK, Canada

Author Information

  1. Hellenic Centre for Marine Research (HCMR), Hellinikon, Athens, Greece

Publication History

  1. Published Online: 2 SEP 2010
  2. Published Print: 1 OCT 2010

ISBN Information

Print ISBN: 9781405180702

Online ISBN: 9781444325546

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Keywords:

  • effects of nutrition and aquaculture practices on fish quality;
  • endogenous factors - size, sex, stage of life cycle and genetic factors;
  • role of muscle composition and fat deposition in fish quality;
  • feeding, key role in quality of aquacultured fish;
  • fat deposits, and their role in fish quality;
  • seasonal differences - in fish fat deposits in nature;
  • omega-3 polyunsaturated fatty acids (PUFA) and monounsaturated fatty acids (MUFA);
  • feeding and handling - effect on muscle protein/amino acids;
  • feeding and aquaculture handling - effects on colour;
  • aquaculture impact, of handling and killing procedures - and post-mortem quality

Summary

This chapter contains sections titled:

  • Introduction

  • The role of muscle composition and fat deposition in fish quality

  • Effect of feeding and aquaculture practices on quality characteristics

  • Conclusions

  • References