Diversification de la production de l’aquaculture sicilienne a travers la production de filets de maigre (Argyrosmus regius) fumes : de la caracterisation nutritionnelle au consumer test

Authors

  • Consetta MESSINA Istituto di Biologia Marina. Consorzio Universitario della Provincia di Trapani
  • Mariano RANDAZZO Istituto di Biologia Marina. Consorzio Universitario della Provincia di Trapani
  • Simona MANUGUERRA Istituto di Biologia Marina. Consorzio Universitario della Provincia di Trapani
  • Maria MORGHESE Istituto di Biologia Marina. Consorzio Universitario della Provincia di Trapani
  • Giuseppe RENDA Istituto di Biologia Marina. Consorzio Universitario della Provincia di Trapani
  • Rosaria ARENA Istituto di Biologia Marina. Consorzio Universitario della Provincia di Trapani
  • Senda GHARBI Istituto di Biologia Marina. Consorzio Universitario della Provincia di Trapani
  • Laura LA BARBERA Istituto di Biologia Marina. Consorzio Universitario della Provincia di Trapani
  • Gianluca FORTINO Istituto di Biologia Marina. Consorzio Universitario della Provincia di Trapani
  • Saloua Sadok Université de Carthage. Institut National des Sciences et Technologie de la Mer - INSTM. Laboratoire de Biotechnologie Bleu et Bioproduits Aquatiques
  • Andrea SANTULLI Istituto di Biologia Marina. Consorzio Universitario della Provincia di Trapani

Keywords:

Argyrosmus regius, Fumage, Aquaculture sicilienne, Farmed fish

Abstract

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 of the omega-3 (n-3 PUFAs) represent distinctive elements of species quality. This information should be reported on the label, to allow outlining positive features of the product. The data show that A. regius is a species that is well adapted to the transformation process such as cold-smoking, which is an excellent strategy to diversify Sicilian, and to a larger extend the Mediterranean aquaculture products. The data show that A. regius is a species that is well adapted to the transformation process such as cold-smoking, which is an excellent strategy to diversify Sicilian, and to a larger extend the Mediterranean aquaculture
products.

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Author Biography

Andrea SANTULLI, Istituto di Biologia Marina. Consorzio Universitario della Provincia di Trapani

Università degli Studi di Palermo. Laboratorio di Biochimica Marina ed ecotossicologia Dipartimento di Scienze della Terra e del Mare

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Published

2016-08-22

How to Cite

1.
MESSINA C, RANDAZZO M, MANUGUERRA S, MORGHESE M, RENDA G, ARENA R, GHARBI S, LA BARBERA L, FORTINO G, Sadok S, SANTULLI A. Diversification de la production de l’aquaculture sicilienne a travers la production de filets de maigre (Argyrosmus regius) fumes : de la caracterisation nutritionnelle au consumer test. Bull. Inst. Natl. Sci. Technol. Mer [Internet]. 2016Aug.22 [cited 2024May20];43:43-9. Available from: https://www.instm-bulletin.tn/index.php/bulletin/article/view/239

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