Fisheries and aquaculture are the fast-growing industries that play a key role in global food
security. It is expected to meet the future food needs of a growing population as average per …

Development and growth of fish muscle differ from that in mammals and birds. In fish, the
formation of different muscle fibre types is spatially, as well as temporally, separated, and in …

Cultivated meat, also known as cultured or cell-based meat, is meat produced directly from
cultured animal cells rather than from a whole animal. Cultivated meat and seafood have …

Striated muscle in fish is in parity with skeletal muscle in higher vertebrates made up of three
major compartments-contractile proteins, lipids, and connective tissue,-all affecting the …

Part of our work aims at studying the modifications that proteins suffer in foods and use them
as markers to estimate the origin and history of the product. Proteomics is a powerful …

Compliance with the European legislation on the labeling of fishery products requires
standardization and validation of authentication methods. This work presents several protein …

cDNA clones encoding the myogenic regulatory factors, myogenin, MyoD and myf‐5 were
cloned by reverse‐transcription polymerase chain reaction from larvae and embryos of the …

A collaborative study, to validate the use of SDS− PAGE and urea IEF, for the identification of
fish species after cooking has been performed by nine laboratories. By following optimized …

Regeneration of skeletal muscle was studied in the sea bream Sparus aurata, in which
extensive post-larval muscle hyperplasia contributes to its large adult size, and in the …

Frozen storage of fish is known to enhance lipid oxidation, resulting in the development of
an unpleasant rancid taste and odor. Frozen storage of fish is also known to reduce protein …