2025
Kotsiri, Mado; Kogiannou, Dimitra; Nikoloudaki, Chrisanthi; Kleidas, Ioannis; Dogrammatzi, Aikaterini; Karachle, Paraskevi K; Grigorakis, Kriton
Seasonal Variation in Nutritional Value and Technical Quality of Lionfish (Pterois miles) from the Ionian and Aegean Seas Journal Article
In: Foods, vol. 14, no. 13, pp. 2353, 2025, ISSN: 2304-8158.
@article{kotsiri_seasonal_2025,
title = {Seasonal Variation in Nutritional Value and Technical Quality of Lionfish (Pterois miles) from the Ionian and Aegean Seas},
author = {Mado Kotsiri and Dimitra Kogiannou and Chrisanthi Nikoloudaki and Ioannis Kleidas and Aikaterini Dogrammatzi and Paraskevi K Karachle and Kriton Grigorakis},
url = {https://www.mdpi.com/2304-8158/14/13/2353
/wp-content/uploads/2025/07/2025-Kotsiri-foods-37.pdf
},
doi = {10.3390/foods14132353},
issn = {2304-8158},
year = {2025},
date = {2025-07-18},
urldate = {2025-07-18},
journal = {Foods},
volume = {14},
number = {13},
pages = {2353},
abstract = {Lionfish (Pterois miles), an invasive species in the Mediterranean, pose ecological and socioeconomic challenges. This study examines the seasonal variation in the nutritional composition and technical quality of lionfish from the Ionian and Aegean Seas, evaluating their potential as a food resource. Fillets were high in protein (19.4%) and low in fat (2.0%), with significant seasonal differences in the Ionian Sea, where winter samples had higher lipid content. The fillet yield (28.4%) was satisfactory given the fish’s morphology. Fatty acid analysis confirmed lionfish as a valuable source of polyunsaturated fatty acids (PUFAs), particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), with EPA + DHA levels exceeding the recommended daily intake (119.2%). Seasonal variations in fatty acid composition were observed, including higher EPA in autumn and lower lipid nutritional quality in summer. Arachidonic acid (ARA) was also present at nutritionally significant levels (79.4 mg/100 g). The n3/n6 ratio (2.2) and favourable atherogenic and thrombogenic indices highlight its nutritional benefits. This is the first study to assess seasonal variations in the nutritional value and technical yield of lionfish in the Mediterranean, offering novel insights into its commercial valorisation. These findings support its promotion as a sustainable protein source and as a means of managing its invasive population.},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
Lionfish (Pterois miles), an invasive species in the Mediterranean, pose ecological and socioeconomic challenges. This study examines the seasonal variation in the nutritional composition and technical quality of lionfish from the Ionian and Aegean Seas, evaluating their potential as a food resource. Fillets were high in protein (19.4%) and low in fat (2.0%), with significant seasonal differences in the Ionian Sea, where winter samples had higher lipid content. The fillet yield (28.4%) was satisfactory given the fish’s morphology. Fatty acid analysis confirmed lionfish as a valuable source of polyunsaturated fatty acids (PUFAs), particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), with EPA + DHA levels exceeding the recommended daily intake (119.2%). Seasonal variations in fatty acid composition were observed, including higher EPA in autumn and lower lipid nutritional quality in summer. Arachidonic acid (ARA) was also present at nutritionally significant levels (79.4 mg/100 g). The n3/n6 ratio (2.2) and favourable atherogenic and thrombogenic indices highlight its nutritional benefits. This is the first study to assess seasonal variations in the nutritional value and technical yield of lionfish in the Mediterranean, offering novel insights into its commercial valorisation. These findings support its promotion as a sustainable protein source and as a means of managing its invasive population.
Grigorakis, Kriton; Kogiannou, Dimitra; Kotsiri, Mado; Kleidas, Ioannis; Mello, Paulo H De; Habiballah, Salaheldeen; Alshaikhi, Ali; Alhafedh, Youssef S; Mohamed, Asaad H W
Freshness and Spoilage Patterns of Wild and Farmed Tropical Fish Species with Major Commercial Importance Originating from Saudi Arabian Waters Journal Article
In: Foods, vol. 14, no. 4, pp. 690, 2025, ISSN: 2304-8158.
@article{grigorakis_freshness_2025,
title = {Freshness and Spoilage Patterns of Wild and Farmed Tropical Fish Species with Major Commercial Importance Originating from Saudi Arabian Waters},
author = {Kriton Grigorakis and Dimitra Kogiannou and Mado Kotsiri and Ioannis Kleidas and Paulo H De Mello and Salaheldeen Habiballah and Ali Alshaikhi and Youssef S Alhafedh and Asaad H W Mohamed},
url = {https://www.mdpi.com/2304-8158/14/4/690
/wp-content/uploads/2025/02/2025-Grigorakis-foods-8.pdf},
doi = {10.3390/foods14040690},
issn = {2304-8158},
year = {2025},
date = {2025-02-24},
urldate = {2025-02-24},
journal = {Foods},
volume = {14},
number = {4},
pages = {690},
abstract = {Ice-stored farmed barramundi (Lates calcarifer), snubnose pompano (Trachinotus blochii) and sobaity bream (Sparidentex hasta), as well as wild-caught cobia (Rachycentron canadum), coral trout (Plectropomus leopardus), giant trevally (Caranx ignobilis), milkfish (Chanos chanos) and mangrove red snapper (Lutjanus argentimaculatus), were compared for their freshness/spoilage using sensory, chemical and microbiological methods. Quality Index Method schemes were developed to determine alterations in the sensory freshness. The shelf lives ranged from 8 (coral trout) to 18 days (sobaity bream). The farmed species always exhibited a significantly longer shelf life than the wild-caught species. The adenosine triphosphate (ATP) breakdown followed different patterns in the studied species. The K-values at the time of sensory rejection ranged from 30 to 80% depending on the species, while the microbial load reached or exceeded a level of 6 log cfu/g. Although the shelf life duration was dependent on the origin of the fish (wild or farmed), the ATP breakdown scheme, as well as the K-values and microbial loads at the time of rejection, were species-dependent and independent of the origin.},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
Ice-stored farmed barramundi (Lates calcarifer), snubnose pompano (Trachinotus blochii) and sobaity bream (Sparidentex hasta), as well as wild-caught cobia (Rachycentron canadum), coral trout (Plectropomus leopardus), giant trevally (Caranx ignobilis), milkfish (Chanos chanos) and mangrove red snapper (Lutjanus argentimaculatus), were compared for their freshness/spoilage using sensory, chemical and microbiological methods. Quality Index Method schemes were developed to determine alterations in the sensory freshness. The shelf lives ranged from 8 (coral trout) to 18 days (sobaity bream). The farmed species always exhibited a significantly longer shelf life than the wild-caught species. The adenosine triphosphate (ATP) breakdown followed different patterns in the studied species. The K-values at the time of sensory rejection ranged from 30 to 80% depending on the species, while the microbial load reached or exceeded a level of 6 log cfu/g. Although the shelf life duration was dependent on the origin of the fish (wild or farmed), the ATP breakdown scheme, as well as the K-values and microbial loads at the time of rejection, were species-dependent and independent of the origin.
2023
Nanou, Evangelia; Kotsiri, Mado; Kogiannou, Dimitra; Katsouli, Maria; Grigorakis, Kriton
In: Foods, vol. 12, no. 3, pp. 505, 2023, ISSN: 2304-8158.
@article{nanou_consumer_2023,
title = {Consumer Perception of Freshness and Volatile Composition of Fresh Gilthead Seabream and Seabass in Active Packaging with and without CO2-Emitting Pads},
author = {Evangelia Nanou and Mado Kotsiri and Dimitra Kogiannou and Maria Katsouli and Kriton Grigorakis},
url = {https://imbbc.hcmr.gr/wp-content/uploads/2023/02/2023-Nanou-foods-10.pdf
https://www.mdpi.com/2304-8158/12/3/505},
doi = {10.3390/foods12030505},
issn = {2304-8158},
year = {2023},
date = {2023-02-14},
urldate = {2023-02-15},
journal = {Foods},
volume = {12},
number = {3},
pages = {505},
abstract = {Active packaging with CO2-emitters (pads) has recently been used for shelf-life extension of fresh fish. The aim of this study was to identify consumer attitudes towards fresh fish packaging, to examine whether Greek consumers prefer active packaging with pad over active packaging without pad, to investigate any perceived differences in the sensory freshness of the fish, and to relate consumer perception to volatile composition of fish fillets. In total, 274 consumers participated in the study which included freshness sensory evaluation of gilthead seabream (Sparus aurata) and seabass (Dicentrarchuslabrax), whole-gutted and filleted, raw and cooked, at high quality and at the end of high-quality shelf-life. Samples were packed under modified atmosphere either with a pad or without. Results showed that consumers preferred packages with pads, especially at the end of high quality shelf-life. They perceived raw samples packed with a pad to be fresher and closer to the ideal product, and also had a higher purchase intention towards them. Cooked samples were not perceived differently. Consumers’ perception was in accordance with the GC-MS findings in the volatile compounds that function as freshness or spoilage indicators. Most participants were positive towards fresh fish packaging although they usually buy unpacked fresh fish. Our results suggest that active packaging with CO2 emitters contribute to freshness preservation and that it has a positive potential in the Greek market.},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
Active packaging with CO2-emitters (pads) has recently been used for shelf-life extension of fresh fish. The aim of this study was to identify consumer attitudes towards fresh fish packaging, to examine whether Greek consumers prefer active packaging with pad over active packaging without pad, to investigate any perceived differences in the sensory freshness of the fish, and to relate consumer perception to volatile composition of fish fillets. In total, 274 consumers participated in the study which included freshness sensory evaluation of gilthead seabream (Sparus aurata) and seabass (Dicentrarchuslabrax), whole-gutted and filleted, raw and cooked, at high quality and at the end of high-quality shelf-life. Samples were packed under modified atmosphere either with a pad or without. Results showed that consumers preferred packages with pads, especially at the end of high quality shelf-life. They perceived raw samples packed with a pad to be fresher and closer to the ideal product, and also had a higher purchase intention towards them. Cooked samples were not perceived differently. Consumers’ perception was in accordance with the GC-MS findings in the volatile compounds that function as freshness or spoilage indicators. Most participants were positive towards fresh fish packaging although they usually buy unpacked fresh fish. Our results suggest that active packaging with CO2 emitters contribute to freshness preservation and that it has a positive potential in the Greek market.
Dimogianopoulos, D; Grigorakis, K
Effective algorithmic operational framework for fish texture evaluation in industry: Achieving maturity Journal Article
In: Aquaculture and Fisheries, vol. 8, no. 4, pp. 422–430, 2023, ISSN: 2468550X.
@article{dimogianopoulos_effective_2023,
title = {Effective algorithmic operational framework for fish texture evaluation in industry: Achieving maturity},
author = {D Dimogianopoulos and K Grigorakis},
url = {https://imbbc.hcmr.gr/wp-content/uploads/2023/01/2023-Dimogiannopoulos-AandF-7.pdf
https://linkinghub.elsevier.com/retrieve/pii/S2468550X20301386},
doi = {10.1016/j.aaf.2020.10.001},
issn = {2468550X},
year = {2023},
date = {2023-01-31},
urldate = {2023-01-31},
journal = {Aquaculture and Fisheries},
volume = {8},
number = {4},
pages = {422--430},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
2022
Kogiannou, Dimitra; Kotsiri, Mado; Grigorakis, Kriton
A method to assess gaping in Sparidae species fillets Journal Article
In: Aquaculture Research, vol. 53, no. 2, pp. 689–693, 2022, ISSN: 1355-557X, 1365-2109.
@article{kogiannou_method_2022,
title = {A method to assess gaping in Sparidae species fillets},
author = {Dimitra Kogiannou and Mado Kotsiri and Kriton Grigorakis},
url = {https://imbbc.hcmr.gr/wp-content/uploads/2022/01/2021-Kogianou-ARE-preprint-88.pdf
https://onlinelibrary.wiley.com/doi/10.1111/are.15590},
doi = {10.1111/are.15590},
issn = {1355-557X, 1365-2109},
year = {2022},
date = {2022-01-01},
urldate = {2022-01-12},
journal = {Aquaculture Research},
volume = {53},
number = {2},
pages = {689--693},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
2021
Tsagkatakis, G; Roumpakis, S; Nikolidakis, S; Petra, E; Mantes, A; Kapantagakis, A; Grigorakis, K; Katselis, G; Vlahos, N; Tsakalides, P
Knowledge distillation from multispectral Images for fish freshness estimation Journal Article
In: Electronic Imaging, vol. 2021, no. 12, pp. 27–1–27–7, 2021, ISSN: 2470-1173.
@article{tsagkatakis_knowledge_2021,
title = {Knowledge distillation from multispectral Images for fish freshness estimation},
author = {G Tsagkatakis and S Roumpakis and S Nikolidakis and E Petra and A Mantes and A Kapantagakis and K Grigorakis and G Katselis and N Vlahos and P Tsakalides},
url = {https://imbbc.hcmr.gr/wp-content/uploads/2021/07/2021-Tsagkatakis-SIST-51.pdf
https://www.ingentaconnect.com/content/10.2352/ISSN.2470-1173.2021.12.FAIS-027},
doi = {10.2352/ISSN.2470-1173.2021.12.FAIS-027},
issn = {2470-1173},
year = {2021},
date = {2021-01-01},
urldate = {2021-07-26},
journal = {Electronic Imaging},
volume = {2021},
number = {12},
pages = {27--1--27--7},
abstract = {Fish quality is primarily effected by the number of days elapsed since harvesting, while bad storage conditions can also lead to quality degradation similar to the impact time. Existing approaches require laboratory testing, a laborious and timeconsuming process. In this work, we
investigate technologies for quantifying fish quality though the development of deep learning models for analyzing imagery of fish. We first demonstrate that such a quantification is possible, to a certain degree, from multispectral images provided a sufficient number of training examples
is available. Given that, we explore how knowledge distillation can be utilized for achieving similar fish quality estimation accuracy, but instead of using high-end multispectral imaging systems, using off-the-shelf RGB cameras. Experimental evaluation on individuals from the Mullus Marbatus
family demonstrates that the proposed methodology constitutes a valid approach
.},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
Fish quality is primarily effected by the number of days elapsed since harvesting, while bad storage conditions can also lead to quality degradation similar to the impact time. Existing approaches require laboratory testing, a laborious and timeconsuming process. In this work, we
investigate technologies for quantifying fish quality though the development of deep learning models for analyzing imagery of fish. We first demonstrate that such a quantification is possible, to a certain degree, from multispectral images provided a sufficient number of training examples
is available. Given that, we explore how knowledge distillation can be utilized for achieving similar fish quality estimation accuracy, but instead of using high-end multispectral imaging systems, using off-the-shelf RGB cameras. Experimental evaluation on individuals from the Mullus Marbatus
family demonstrates that the proposed methodology constitutes a valid approach
.
investigate technologies for quantifying fish quality though the development of deep learning models for analyzing imagery of fish. We first demonstrate that such a quantification is possible, to a certain degree, from multispectral images provided a sufficient number of training examples
is available. Given that, we explore how knowledge distillation can be utilized for achieving similar fish quality estimation accuracy, but instead of using high-end multispectral imaging systems, using off-the-shelf RGB cameras. Experimental evaluation on individuals from the Mullus Marbatus
family demonstrates that the proposed methodology constitutes a valid approach
.
2020
Kotzamanis, Yannis; Tsironi, Theofania; Brezas, Andreas; Grigorakis, Kriton; Ilia, Vassiliki; Vatsos, Ioannis; Romano, Nicholas; van Eys, Jan; Kumar, Vikas
In: Scientific Reports, vol. 10, no. 1, pp. 12294, 2020, ISSN: 2045-2322.
@article{kotzamanis_high_2020,
title = {High taurine supplementation in plant protein-based diets improves growth and organoleptic characteristics of European seabass (Dicentrarchus labrax)},
author = {Yannis Kotzamanis and Theofania Tsironi and Andreas Brezas and Kriton Grigorakis and Vassiliki Ilia and Ioannis Vatsos and Nicholas Romano and Jan van Eys and Vikas Kumar},
url = {http://www.nature.com/articles/s41598-020-69014-x},
doi = {10.1038/s41598-020-69014-x},
issn = {2045-2322},
year = {2020},
date = {2020-12-01},
urldate = {2020-08-10},
journal = {Scientific Reports},
volume = {10},
number = {1},
pages = {12294},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
Dimogianopoulos, D; Grigorakis, K
Effective algorithmic operational framework for fish texture evaluation in industry: Achieving maturity Journal Article
In: Aquaculture and Fisheries, pp. S2468550X20301386, 2020, ISSN: 2468550X, (AQUA).
@article{dimogianopoulos_effective_2020,
title = {Effective algorithmic operational framework for fish texture evaluation in industry: Achieving maturity},
author = {D Dimogianopoulos and K Grigorakis},
url = {https://linkinghub.elsevier.com/retrieve/pii/S2468550X20301386},
doi = {10.1016/j.aaf.2020.10.001},
issn = {2468550X},
year = {2020},
date = {2020-10-01},
urldate = {2022-01-17},
journal = {Aquaculture and Fisheries},
pages = {S2468550X20301386},
note = {AQUA},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
Alexi, Niki; Luca, Alexandru; Nanou, Evangelia; Byrne, Derek V; Grigorakis, Kriton
In: Aquaculture Research, vol. 51, no. 6, pp. 2443–2455, 2020, ISSN: 1355-557X, 1365-2109.
@article{alexi_investigation_2020,
title = {Investigation of the proximate composition, lipid quality, volatile and sensory profiles of wild vs. reared Greater amberjack ( textitSeriola dumerili , Risso)},
author = {Niki Alexi and Alexandru Luca and Evangelia Nanou and Derek V Byrne and Kriton Grigorakis},
url = {https://onlinelibrary.wiley.com/doi/abs/10.1111/are.14588},
doi = {10.1111/are.14588},
issn = {1355-557X, 1365-2109},
year = {2020},
date = {2020-06-01},
urldate = {2020-10-20},
journal = {Aquaculture Research},
volume = {51},
number = {6},
pages = {2443--2455},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
Tsagkatakis, G; Nikolidakis, S; Petra, E; Kapantagakis, A; Grigorakis, K; Katselis, G; Vlahos, N; Tsakalides, P
Fish Freshness Estimation though analysis of Multispectral Images with Convolutional Neural Networks Journal Article
In: Electronic Imaging, vol. 2020, no. 12, pp. 171–171, 2020, ISSN: 2470-1173.
@article{tsagkatakis_fish_2020,
title = {Fish Freshness Estimation though analysis of Multispectral Images with Convolutional Neural Networks},
author = {G Tsagkatakis and S Nikolidakis and E Petra and A Kapantagakis and K Grigorakis and G Katselis and N Vlahos and P Tsakalides},
url = {https://ist.rivervalley.io/ei/articles/2020/12/171-1-171-5},
doi = {10.2352/ISSN.2470-1173.2020.12.FAIS-171},
issn = {2470-1173},
year = {2020},
date = {2020-01-01},
urldate = {2022-02-22},
journal = {Electronic Imaging},
volume = {2020},
number = {12},
pages = {171--171},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
Kotzamanis, Yannis; Kumar, Vikas; Tsironi, Theofania; Grigorakis, Kriton; Ilia, Vassiliki; Vatsos, Ioannis; Brezas, Andreas; [van Eys, Jan; Gisbert, Enric
Taurine supplementation in high-soy diets affects fillet quality of European sea bass (Dicentrarchus labrax) Journal Article
In: Aquaculture, vol. 520, pp. 734655, 2020, ISSN: 0044-8486.
@article{kotzamanis_taurine_2020,
title = {Taurine supplementation in high-soy diets affects fillet quality of European sea bass (Dicentrarchus labrax)},
author = {Yannis Kotzamanis and Vikas Kumar and Theofania Tsironi and Kriton Grigorakis and Vassiliki Ilia and Ioannis Vatsos and Andreas Brezas and Jan [van Eys and Enric Gisbert},
url = {http://www.sciencedirect.com/science/article/pii/S0044848619313900},
doi = {https://doi.org/10.1016/j.aquaculture.2019.734655},
issn = {0044-8486},
year = {2020},
date = {2020-01-01},
journal = {Aquaculture},
volume = {520},
pages = {734655},
abstract = {This study evaluated the effects of taurine supplementation to diets containing a high dietary inclusion of soybean meal and soy protein concentrate on growth performance and fillet quality of juvenile European sea bass (Dicentrarchus labrax). A control diet (C+) was produced containing high levels of fishmeal (30% FM) and soybean meal (20% SBM). Three other experimental diets were prepared to contain a lower FM inclusion (25%), and a higher amount of soy products (20% of SBM plus 12% soy protein concentrate, SPC) supplemented with three graded levels of crystalline taurine, 0.2%, 0.5% and 1.0% (T0.2, T0.5 and T1.0), respectively. A fifth diet was also prepared having a similar composition as the latter three diets but without the addition of crystalline taurine (negative control diet, C-). All diets were iso-nitrogenous (44%), iso-lipidic (20%) and iso-energetic (22 ​MJ ​kg−1) and were fed to five triplicate groups of sea bass (initial weight 86 g) over the course of a 12-week trial. Dietary taurine supplementation did not affect the growth performance and feed efficiency (P textgreater 0.05). Proximate composition of whole body and muscle were similar among groups (P textgreater 0.05). Taurine dietary supplementation had no effect on the level of intraperitoneal fat deposition (P textgreater 0.05). However, muscle taurine concentration was found to increase gradually in sea bass fed the elevated levels of taurine (P textless 0.05). Interestingly, the hardness and chewiness of the fillet, recorded by texture analysis, increased significantly at higher dietary taurine levels (P textless 0.05). The highest adhesiveness values were obtained in sea bass fed the C- diet, whereas the lowest ones were found in fish fed the T1.0 diet (P textless 0.05). No significant (P textgreater 0.05) impact of diets on texture fillet springiness and cohesiveness was found (P textgreater 0.05). In general, no significant differences were observed by the test panel, however, fish fed the diet supplemented with 1.0% taurine exhibited lower fillet elasticity, thus indicating a potential textural difference in accordance with those obtained from the texture analysis of fish muscles. The histological analysis did not indicate any differences in the gut and liver of the fish fed the experimental diets. Overall, the findings of the present study showed that 1.0% taurine supplementation in diets incorporating high levels of soy products might have a pronounced effect on flesh quality of European sea bass.},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
This study evaluated the effects of taurine supplementation to diets containing a high dietary inclusion of soybean meal and soy protein concentrate on growth performance and fillet quality of juvenile European sea bass (Dicentrarchus labrax). A control diet (C+) was produced containing high levels of fishmeal (30% FM) and soybean meal (20% SBM). Three other experimental diets were prepared to contain a lower FM inclusion (25%), and a higher amount of soy products (20% of SBM plus 12% soy protein concentrate, SPC) supplemented with three graded levels of crystalline taurine, 0.2%, 0.5% and 1.0% (T0.2, T0.5 and T1.0), respectively. A fifth diet was also prepared having a similar composition as the latter three diets but without the addition of crystalline taurine (negative control diet, C-). All diets were iso-nitrogenous (44%), iso-lipidic (20%) and iso-energetic (22 ​MJ ​kg−1) and were fed to five triplicate groups of sea bass (initial weight 86 g) over the course of a 12-week trial. Dietary taurine supplementation did not affect the growth performance and feed efficiency (P textgreater 0.05). Proximate composition of whole body and muscle were similar among groups (P textgreater 0.05). Taurine dietary supplementation had no effect on the level of intraperitoneal fat deposition (P textgreater 0.05). However, muscle taurine concentration was found to increase gradually in sea bass fed the elevated levels of taurine (P textless 0.05). Interestingly, the hardness and chewiness of the fillet, recorded by texture analysis, increased significantly at higher dietary taurine levels (P textless 0.05). The highest adhesiveness values were obtained in sea bass fed the C- diet, whereas the lowest ones were found in fish fed the T1.0 diet (P textless 0.05). No significant (P textgreater 0.05) impact of diets on texture fillet springiness and cohesiveness was found (P textgreater 0.05). In general, no significant differences were observed by the test panel, however, fish fed the diet supplemented with 1.0% taurine exhibited lower fillet elasticity, thus indicating a potential textural difference in accordance with those obtained from the texture analysis of fish muscles. The histological analysis did not indicate any differences in the gut and liver of the fish fed the experimental diets. Overall, the findings of the present study showed that 1.0% taurine supplementation in diets incorporating high levels of soy products might have a pronounced effect on flesh quality of European sea bass.
2019
Alexi, Niki; Kogiannou, Dimitra; Oikonomopoulou, Ioanna; Kalogeropoulos, Nick; Byrne, Derek V; Grigorakis, Kriton
In: Food Chemistry, vol. 301, pp. 125263, 2019, ISSN: 03088146.
@article{alexi_culinary_2019,
title = {Culinary preparation effects on lipid and sensory quality of farmed gilthead seabream (Sparus aurata) and meagre (Argyrosomus regius): An inter-species comparison},
author = {Niki Alexi and Dimitra Kogiannou and Ioanna Oikonomopoulou and Nick Kalogeropoulos and Derek V Byrne and Kriton Grigorakis},
url = {https://linkinghub.elsevier.com/retrieve/pii/S0308814619313731},
doi = {10.1016/j.foodchem.2019.125263},
issn = {03088146},
year = {2019},
date = {2019-12-01},
urldate = {2020-10-20},
journal = {Food Chemistry},
volume = {301},
pages = {125263},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
2018
Alexi, N; Byrne, D V; Nanou, E; Grigorakis, K
Investigation of sensory profiles and hedonic drivers of emerging aquaculture fish species Journal Article
In: Journal of the Science of Food and Agriculture, vol. 98, no. 3, pp. 1179–1187, 2018, ISSN: 00225142, (Publisher: John Wiley and Sons Ltd).
@article{alexi_investigation_2018,
title = {Investigation of sensory profiles and hedonic drivers of emerging aquaculture fish species},
author = {N Alexi and D V Byrne and E Nanou and K Grigorakis},
url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-85029543839&doi=10.1002%2fjsfa.8571&partnerID=40&md5=0ce3118b20203ab0a09189ce7f338161},
doi = {10.1002/jsfa.8571},
issn = {00225142},
year = {2018},
date = {2018-01-01},
journal = {Journal of the Science of Food and Agriculture},
volume = {98},
number = {3},
pages = {1179--1187},
abstract = {BACKGROUND: The aquaculture sector needs to increase the diversity fish species and their processed products to cover rising consumer demands. Candidates for this diversification have been identified to be meagre, greater amberjack, pikeperch and wreckfish. Yet scientific knowledge on their sensory profiles and consumer hedonic responses is scarce. The aim of the current study was to investigate these aspects, since they are essential for product development and market targeting. RESULTS: Species exhibited different sensory profiles with the exception of the odor/flavor profiles of meagre and greater amberjack, which were similar. Texture was more important than odor/flavor in explaining interspecies differences. Yet the hedonic responses were equally related to texture and odor/flavor. None of the species received negative hedonic scores. Both positive and negative hedonic drivers were identified within the odor/flavor and texture modalities. CONCLUSION: The distinct profiles of meagre, greater amberjack, pikeperch and wreckfish make these fish species valuable first materials for new product development and for covering markets with different sensory preferences. Differences in fish texture are more easily perceivable, yet small variations in fish odor/flavor can have a great impact on consumers' hedonic responses. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry},
note = {Publisher: John Wiley and Sons Ltd},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
BACKGROUND: The aquaculture sector needs to increase the diversity fish species and their processed products to cover rising consumer demands. Candidates for this diversification have been identified to be meagre, greater amberjack, pikeperch and wreckfish. Yet scientific knowledge on their sensory profiles and consumer hedonic responses is scarce. The aim of the current study was to investigate these aspects, since they are essential for product development and market targeting. RESULTS: Species exhibited different sensory profiles with the exception of the odor/flavor profiles of meagre and greater amberjack, which were similar. Texture was more important than odor/flavor in explaining interspecies differences. Yet the hedonic responses were equally related to texture and odor/flavor. None of the species received negative hedonic scores. Both positive and negative hedonic drivers were identified within the odor/flavor and texture modalities. CONCLUSION: The distinct profiles of meagre, greater amberjack, pikeperch and wreckfish make these fish species valuable first materials for new product development and for covering markets with different sensory preferences. Differences in fish texture are more easily perceivable, yet small variations in fish odor/flavor can have a great impact on consumers' hedonic responses. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry
Alexi, N; Nanou, E; Lazo, O; Guerrero, L; Grigorakis, K; Byrne, D V
Check-All-That-Apply (CATA) with semi-trained assessors: Sensory profiles closer to descriptive analysis or consumer elicited data? Journal Article
In: Food Quality and Preference, vol. 64, pp. 11–20, 2018, ISSN: 09503293, (Publisher: Elsevier Ltd).
@article{alexi_check-all-that-apply_2018,
title = {Check-All-That-Apply (CATA) with semi-trained assessors: Sensory profiles closer to descriptive analysis or consumer elicited data?},
author = {N Alexi and E Nanou and O Lazo and L Guerrero and K Grigorakis and D V Byrne},
url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-85032004931&doi=10.1016%2fj.foodqual.2017.10.009&partnerID=40&md5=d0c9821fe8f7349d96d0787f79d7117f},
doi = {10.1016/j.foodqual.2017.10.009},
issn = {09503293},
year = {2018},
date = {2018-01-01},
journal = {Food Quality and Preference},
volume = {64},
pages = {11--20},
abstract = {Check-All-That-Apply (CATA) is a simple and fast sensory profiling tool. Yet, its application has been mainly focused on consumer studies; the aim of this study was to evaluate the application of CATA with semi-trained (ST) individuals (N = 37). ST individuals were consumers who underwent 1 h of training with physical references on the definition of attributes included in the CATA ballot. ST-CATA results were compared, on a panel level, to Descriptive Analysis (DA) with trained panellists (N = 8) and to CATA with consumers (N = 70). Moreover, the effect of training was examined, to uncover training vs. method-related variations in CATA profiling. ST-CATA and DA exhibited the highest similarity in sample configurations (94%) for two Multiple Factor Analysis factors. For all 3 factors, similarity was over 95% for all method combinations; however the RV coefficient between consumers and DA was marginally significant (P =.08). The extent of explained sensory variations in ST-CATA was not negatively affected by the smaller panel size, compared to consumers’ CATA. Training had a positive effect on attributes’ citation frequency, identification of taste, flavour and complex attribute differences among samples. CATA results did not provide the same range of differences with DA, especially for texture. Overall results support the validity of CATA with ST assessors and suggest its potential for industrial use, when a timely and cost-efficient description of products is required. Attention should be given though when a detailed quantitative profile of sample differences is required, since intensity is not well represented by CATA derived measurements due to the method constraints. © 2017 Elsevier Ltd},
note = {Publisher: Elsevier Ltd},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
Check-All-That-Apply (CATA) is a simple and fast sensory profiling tool. Yet, its application has been mainly focused on consumer studies; the aim of this study was to evaluate the application of CATA with semi-trained (ST) individuals (N = 37). ST individuals were consumers who underwent 1 h of training with physical references on the definition of attributes included in the CATA ballot. ST-CATA results were compared, on a panel level, to Descriptive Analysis (DA) with trained panellists (N = 8) and to CATA with consumers (N = 70). Moreover, the effect of training was examined, to uncover training vs. method-related variations in CATA profiling. ST-CATA and DA exhibited the highest similarity in sample configurations (94%) for two Multiple Factor Analysis factors. For all 3 factors, similarity was over 95% for all method combinations; however the RV coefficient between consumers and DA was marginally significant (P =.08). The extent of explained sensory variations in ST-CATA was not negatively affected by the smaller panel size, compared to consumers’ CATA. Training had a positive effect on attributes’ citation frequency, identification of taste, flavour and complex attribute differences among samples. CATA results did not provide the same range of differences with DA, especially for texture. Overall results support the validity of CATA with ST assessors and suggest its potential for industrial use, when a timely and cost-efficient description of products is required. Attention should be given though when a detailed quantitative profile of sample differences is required, since intensity is not well represented by CATA derived measurements due to the method constraints. © 2017 Elsevier Ltd
2017
Grigorakis, K
In: Critical Reviews in Food Science and Nutrition, vol. 57, no. 14, pp. 2956–2969, 2017, ISSN: 10408398, (Publisher: Taylor and Francis Inc.).
@article{grigorakis_fillet_2017,
title = {Fillet proximate composition, lipid quality, yields, and organoleptic quality of Mediterranean-farmed marine fish: A review with emphasis on new species},
author = {K Grigorakis},
url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-85019596589&doi=10.1080%2f10408398.2015.1081145&partnerID=40&md5=87c854203acd89a07b6db8a2c2097c7a},
doi = {10.1080/10408398.2015.1081145},
issn = {10408398},
year = {2017},
date = {2017-01-01},
journal = {Critical Reviews in Food Science and Nutrition},
volume = {57},
number = {14},
pages = {2956--2969},
abstract = {Species diversification in Mediterranean mariculture involves various important fish that contribute to the diet of many human populations. These include meagres (Sciaenidae), flatfishes, mullets, and various sparids. Their quality aspects (yields, fillet proximate composition, and lipid quality) are discussed in this review. Their filleting yield is mostly 40–45%. The viscerosomatic index ranges from 1.5% to 14%, depending on species. Low muscle fat contents of flatfishes and meagres differentiate them from the rest of the farmed species. Farmed fish contain high n-3 polyunsaturates fatty acids (PUFA; 12.3–36.3% vs. 5.48–37.2% in the wild) and have higher muscle fat and n-6 PUFA contents (mainly 18:2 n-6) than their wild counterparts. The aquaculture management, diet, and season can affect fillet composition and fatty acids, while season (i.e. food availability and maturation) largely affects lipid quality in wild fish. Data on the sensory quality of Mediterranean-farmed species are mainly limited to whether specific management differentiates the sensory quality; thus, further development of tools for sensory analysis is required. Observations on the quality features in farmed Mediterranean fish indicate that species diversification can also provide product diversification based on different commercial weights and fillet quality specifications. © 2017 Taylor & Francis Group, LLC.},
note = {Publisher: Taylor and Francis Inc.},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
Species diversification in Mediterranean mariculture involves various important fish that contribute to the diet of many human populations. These include meagres (Sciaenidae), flatfishes, mullets, and various sparids. Their quality aspects (yields, fillet proximate composition, and lipid quality) are discussed in this review. Their filleting yield is mostly 40–45%. The viscerosomatic index ranges from 1.5% to 14%, depending on species. Low muscle fat contents of flatfishes and meagres differentiate them from the rest of the farmed species. Farmed fish contain high n-3 polyunsaturates fatty acids (PUFA; 12.3–36.3% vs. 5.48–37.2% in the wild) and have higher muscle fat and n-6 PUFA contents (mainly 18:2 n-6) than their wild counterparts. The aquaculture management, diet, and season can affect fillet composition and fatty acids, while season (i.e. food availability and maturation) largely affects lipid quality in wild fish. Data on the sensory quality of Mediterranean-farmed species are mainly limited to whether specific management differentiates the sensory quality; thus, further development of tools for sensory analysis is required. Observations on the quality features in farmed Mediterranean fish indicate that species diversification can also provide product diversification based on different commercial weights and fillet quality specifications. © 2017 Taylor & Francis Group, LLC.
Lazo, O; Guerrero, L; Alexi, N; Grigorakis, K; Claret, A; Pérez, J A; Bou, R
Sensory characterization, physico-chemical properties and somatic yields of five emerging fish species Journal Article
In: Food Research International, vol. 100, pp. 396–406, 2017, ISSN: 09639969, (Publisher: Elsevier Ltd).
@article{lazo_sensory_2017,
title = {Sensory characterization, physico-chemical properties and somatic yields of five emerging fish species},
author = {O Lazo and L Guerrero and N Alexi and K Grigorakis and A Claret and J A Pérez and R Bou},
url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-85025469200&doi=10.1016%2fj.foodres.2017.07.023&partnerID=40&md5=05c7b8c1c85c046615f9a78bef0b50a9},
doi = {10.1016/j.foodres.2017.07.023},
issn = {09639969},
year = {2017},
date = {2017-01-01},
journal = {Food Research International},
volume = {100},
pages = {396--406},
abstract = {Aquaculture plays an important role in supplying the fresh fish. However its production is dominated by only few long-established species that in turn limit the variety of available products in the market. Therefore, new fish species need to be properly introduced to create a diversification in the current market. In order to achieve this goal, it is important to know, understand and characterize their quality features so they can be addressed to local and global markets. Sensory, compositional, instrumental texture parameters and somatic properties of five emerging fish species, namely wreckfish, greater amberjack, grey mullet, meagre, and pikeperch, were examined for characterization purposes. Sensory references were specifically developed for the training of the assessors, both from a qualitative and quantitative perspective. Twenty two sensory descriptors were used for describing the samples. Several differences were observed among the measured parameters. Somatic measures revealed the filleting yield to be the most important of them. Regarding the compositional parameters, fat content was among the most relevant discriminating aspect between species, while hardness was among the most differentiating ones when dealing with texture. Greater amberjack was described with sour flavor, pikeperch was associated to an earthy flavor and grey mullet was characterized by bitter flavor. Sensory firmness was clearly distinctive for wreckfish, while meagre related to juicy texture. The analysis of the relationship between all parameters provided important correlations, especially those related to texture parameters, fat content, laminar structure and teeth adherence. The species in this study exhibited a wide range of physicochemical and sensory characteristics that show their potential for being further exploited when designing new products. © 2017 Elsevier Ltd},
note = {Publisher: Elsevier Ltd},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
Aquaculture plays an important role in supplying the fresh fish. However its production is dominated by only few long-established species that in turn limit the variety of available products in the market. Therefore, new fish species need to be properly introduced to create a diversification in the current market. In order to achieve this goal, it is important to know, understand and characterize their quality features so they can be addressed to local and global markets. Sensory, compositional, instrumental texture parameters and somatic properties of five emerging fish species, namely wreckfish, greater amberjack, grey mullet, meagre, and pikeperch, were examined for characterization purposes. Sensory references were specifically developed for the training of the assessors, both from a qualitative and quantitative perspective. Twenty two sensory descriptors were used for describing the samples. Several differences were observed among the measured parameters. Somatic measures revealed the filleting yield to be the most important of them. Regarding the compositional parameters, fat content was among the most relevant discriminating aspect between species, while hardness was among the most differentiating ones when dealing with texture. Greater amberjack was described with sour flavor, pikeperch was associated to an earthy flavor and grey mullet was characterized by bitter flavor. Sensory firmness was clearly distinctive for wreckfish, while meagre related to juicy texture. The analysis of the relationship between all parameters provided important correlations, especially those related to texture parameters, fat content, laminar structure and teeth adherence. The species in this study exhibited a wide range of physicochemical and sensory characteristics that show their potential for being further exploited when designing new products. © 2017 Elsevier Ltd
Alexi, N; Fountoulaki, E; Grigorakis, K
In: Aquaculture Research, vol. 48, no. 7, pp. 3817–3828, 2017, ISSN: 1355557X, (Publisher: Blackwell Publishing Ltd).
@article{alexi_quality_2017,
title = {Quality of reared gilthead sea bream (Sparus aurata) during ice storage, as affected by dietary fish oil substitution; an instrumental and sensory designation approach},
author = {N Alexi and E Fountoulaki and K Grigorakis},
url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-84996761549&doi=10.1111%2fare.13208&partnerID=40&md5=ab2776b139716bd2db0b81fd2390cb3b},
doi = {10.1111/are.13208},
issn = {1355557X},
year = {2017},
date = {2017-01-01},
journal = {Aquaculture Research},
volume = {48},
number = {7},
pages = {3817--3828},
abstract = {The fillet fatty acids (FAs) and volatile compounds (VCs) of gilthead sea bream, fed either fish oil-based diet (FO) or plant oils (PO), were studied in dorsal and ventral fillet parts over a 12-day ice storage. Fillet FA reflected the FA composition of the respective diets. Monounsaturated FAs were reduced with storage, while no FA differentiations occurred between fillet parts. VCs varied between diet treatments, with food chain-transported compounds (α-pinene and dimethylsulphide) showing higher abundance in the FO group. VCs proposed as fish spoilage indicators (trimethylamine, pentanal, propanal, 3-methylbutanal and 1-penten-3-ol) increased with storage, while concentration of carbon disulphide associated with fresh fish aroma decreased during the same period. VCs varied between fillet parts, with ventral part exhibiting higher concentrations in fat-soluble (terpenes, aromatic hydrocarbons) and spoilage-associated VCs. Sensory analysis revealed no significant differences between diet groups with the exception of fattiness, which was found significantly higher in the plant oil group. © 2016 John Wiley & Sons Ltd},
note = {Publisher: Blackwell Publishing Ltd},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
The fillet fatty acids (FAs) and volatile compounds (VCs) of gilthead sea bream, fed either fish oil-based diet (FO) or plant oils (PO), were studied in dorsal and ventral fillet parts over a 12-day ice storage. Fillet FA reflected the FA composition of the respective diets. Monounsaturated FAs were reduced with storage, while no FA differentiations occurred between fillet parts. VCs varied between diet treatments, with food chain-transported compounds (α-pinene and dimethylsulphide) showing higher abundance in the FO group. VCs proposed as fish spoilage indicators (trimethylamine, pentanal, propanal, 3-methylbutanal and 1-penten-3-ol) increased with storage, while concentration of carbon disulphide associated with fresh fish aroma decreased during the same period. VCs varied between fillet parts, with ventral part exhibiting higher concentrations in fat-soluble (terpenes, aromatic hydrocarbons) and spoilage-associated VCs. Sensory analysis revealed no significant differences between diet groups with the exception of fattiness, which was found significantly higher in the plant oil group. © 2016 John Wiley & Sons Ltd
Fountoulaki, E; Grigorakis, K; Kounna, C; Rigos, G; Papandroulakis, N; Diakogeorgakis, J; Kokou, F
Growth performance and product quality of meagre (Argyrosomus regius) fed diets of different protein/lipid levels at industrial scale Journal Article
In: Italian Journal of Animal Science, vol. 16, no. 4, pp. 685–694, 2017, ISSN: 15944077, (Publisher: Taylor and Francis Ltd.).
@article{fountoulaki_growth_2017,
title = {Growth performance and product quality of meagre (Argyrosomus regius) fed diets of different protein/lipid levels at industrial scale},
author = {E Fountoulaki and K Grigorakis and C Kounna and G Rigos and N Papandroulakis and J Diakogeorgakis and F Kokou},
url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-85031429178&doi=10.1080%2f1828051X.2017.1305259&partnerID=40&md5=00a307713794256023244d2994240e65},
doi = {10.1080/1828051X.2017.1305259},
issn = {15944077},
year = {2017},
date = {2017-01-01},
journal = {Italian Journal of Animal Science},
volume = {16},
number = {4},
pages = {685--694},
abstract = {The rearing of meagre (Argyrosomus regius) up to commercial sizes, using diets of different protein/lipid ratios, was examined in two long-term trials. In the first 2 × 2 trial, four diets containing two protein (43% and 47%) and two lipid levels (15% and 20%) were evaluated in fish of 350 g initial weight. Fish were reared for 8 months in triplicate experimental cages, up to final weight of 900g. Growth performance showed that diets containing 43% protein were the most appropriate, as indicated by the better thermal growth coefficient (TGC): 0.70 and 0.71 (vs. 0.61 and 0.53 for 47/15 and 47/20 diets) and better daily growth index DGI: 0.91 and 1.00 (vs. 0.88 and 0.79 for 47/15 and 47/20, respectively). Liver fat did not differ among groups, but liver glycogen in the 43/15 dietary group was found to be significantly higher than the 47/20 (3.89% vs 1.88%). The histological examinations revealed a trend for increased lipid deposition when fish were fed high fat diets. Diets that performed best, namely 43/15 and 43/20, were used in a second trial conducted at a commercial fish farm. Fish weighing 520g were reared for 7 months up to 1100 g final weight. No significant differences were observed in the growth parameters examined. The feed conversion ratio was found to be better in the 43/20 diet compared to the 43/15 (1.58 vs. 1.68, respectively). The dietary fat levels significantly affected fillet fat content. However, such difference in nutritional content was not reflected in human-perceived sensory differences. © 2017 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group.},
note = {Publisher: Taylor and Francis Ltd.},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
The rearing of meagre (Argyrosomus regius) up to commercial sizes, using diets of different protein/lipid ratios, was examined in two long-term trials. In the first 2 × 2 trial, four diets containing two protein (43% and 47%) and two lipid levels (15% and 20%) were evaluated in fish of 350 g initial weight. Fish were reared for 8 months in triplicate experimental cages, up to final weight of 900g. Growth performance showed that diets containing 43% protein were the most appropriate, as indicated by the better thermal growth coefficient (TGC): 0.70 and 0.71 (vs. 0.61 and 0.53 for 47/15 and 47/20 diets) and better daily growth index DGI: 0.91 and 1.00 (vs. 0.88 and 0.79 for 47/15 and 47/20, respectively). Liver fat did not differ among groups, but liver glycogen in the 43/15 dietary group was found to be significantly higher than the 47/20 (3.89% vs 1.88%). The histological examinations revealed a trend for increased lipid deposition when fish were fed high fat diets. Diets that performed best, namely 43/15 and 43/20, were used in a second trial conducted at a commercial fish farm. Fish weighing 520g were reared for 7 months up to 1100 g final weight. No significant differences were observed in the growth parameters examined. The feed conversion ratio was found to be better in the 43/20 diet compared to the 43/15 (1.58 vs. 1.68, respectively). The dietary fat levels significantly affected fillet fat content. However, such difference in nutritional content was not reflected in human-perceived sensory differences. © 2017 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group.
Dimogianopoulos, D; Grigorakis, K
Nondestructive semistatic testing methodology for assessing fish textural characteristics via closed-form mathematical expressions Journal Article
In: Journal of Food Quality, vol. 2017, 2017, ISSN: 01469428, (Publisher: Hindawi Publishing Corporation).
@article{dimogianopoulos_nondestructive_2017,
title = {Nondestructive semistatic testing methodology for assessing fish textural characteristics via closed-form mathematical expressions},
author = {D Dimogianopoulos and K Grigorakis},
url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-85013477380&doi=10.1155%2f2017%2f4852498&partnerID=40&md5=35fa8f60214d9016e139226e9589bfe5},
doi = {10.1155/2017/4852498},
issn = {01469428},
year = {2017},
date = {2017-01-01},
journal = {Journal of Food Quality},
volume = {2017},
abstract = {This paper presents a novel methodology based on semistatic nondestructive testing of fish for the analytical computation of its textural characteristics via closed-form mathematical expressions. The novelty is that, unlike alternatives, explicit values for both stiffness and viscoelastic textural attributes may be computed, even if fish of different size/weight are tested. Furthermore, the testing procedure may be adapted to the specifications (sampling rate and accuracy) of the available equipment. The experimental testing involves a fish placed on the pan of a digital weigh scale, which is subsequently tested with a ramp-like load profile in a custom-made installation. The ramp slope is (to some extent) adjustable according to the specification (sampling rate and accuracy) of the equipment. The scale’s reaction to fish loading, namely, the reactive force, is collected throughout time and is shown to depend on the fish textural attributes according to a closed-form mathematical formula. The latter is subsequently used along with collected data in order to compute these attributes rapidly and effectively. Four whole raw sea bass (Dicentrarchus labrax) of various sizes and textures were tested. Changes in texture, related to different viscoelastic characteristics among the four fish, were correctly detected and quantified using the proposed methodology. © 2017 D. Dimogianopoulos and K. Grigorakis.},
note = {Publisher: Hindawi Publishing Corporation},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
This paper presents a novel methodology based on semistatic nondestructive testing of fish for the analytical computation of its textural characteristics via closed-form mathematical expressions. The novelty is that, unlike alternatives, explicit values for both stiffness and viscoelastic textural attributes may be computed, even if fish of different size/weight are tested. Furthermore, the testing procedure may be adapted to the specifications (sampling rate and accuracy) of the available equipment. The experimental testing involves a fish placed on the pan of a digital weigh scale, which is subsequently tested with a ramp-like load profile in a custom-made installation. The ramp slope is (to some extent) adjustable according to the specification (sampling rate and accuracy) of the equipment. The scale’s reaction to fish loading, namely, the reactive force, is collected throughout time and is shown to depend on the fish textural attributes according to a closed-form mathematical formula. The latter is subsequently used along with collected data in order to compute these attributes rapidly and effectively. Four whole raw sea bass (Dicentrarchus labrax) of various sizes and textures were tested. Changes in texture, related to different viscoelastic characteristics among the four fish, were correctly detected and quantified using the proposed methodology. © 2017 D. Dimogianopoulos and K. Grigorakis.
2016
Grigorakis, K; Alexi, N; Vasilaki, A; Giogios, I; Fountoulaki, E
Chemical quality and sensory profile of the mediterranean farmed fish shi drum (Umbrina cirrosa) as affected by its dietary protein/fat levels Journal Article
In: Italian Journal of Animal Science, vol. 15, no. 4, pp. 681–688, 2016, ISSN: 15944077, (Publisher: Taylor and Francis Ltd.).
@article{grigorakis_chemical_2016,
title = {Chemical quality and sensory profile of the mediterranean farmed fish shi drum (Umbrina cirrosa) as affected by its dietary protein/fat levels},
author = {K Grigorakis and N Alexi and A Vasilaki and I Giogios and E Fountoulaki},
url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-84996565541&doi=10.1080%2f1828051X.2016.1222890&partnerID=40&md5=991fee64ac8d2146e822844d0c584c62},
doi = {10.1080/1828051X.2016.1222890},
issn = {15944077},
year = {2016},
date = {2016-01-01},
journal = {Italian Journal of Animal Science},
volume = {15},
number = {4},
pages = {681--688},
abstract = {Two groups of identically-reared shi drum,having received different diets (Group A: 45% protein and 16% fat and Group B: 48% protein and 12% fat),were compared for their yields and their chemical and sensory quality. They exhibited similar dressing and filleting yields,fat deposit and fillet composition. Differences were observed in the fillet fatty acids,with group B exhibiting higher 16:1ω-7,16:1ω-9,16:0,18:0,and total saturate contents. Their fillet volatile compounds also differed (group A,in particular,contained higher levels of carbonyl-compounds). A triangle test revealed that the two shi drum groups were perceived as sensory different. A Check-All-That-Apply (CATA) test showed that group A (high dietary lipids) was perceived as having a significantly higher ‘fish oil’ aroma,hardness and elasticity,while group B was characterised mainly by higher ‘sweet taste’,higher ‘hay’ and ‘fresh seaweed’ aroma and ‘crab/prawn’ flavour. © 2016 The Author(s).},
note = {Publisher: Taylor and Francis Ltd.},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
Two groups of identically-reared shi drum,having received different diets (Group A: 45% protein and 16% fat and Group B: 48% protein and 12% fat),were compared for their yields and their chemical and sensory quality. They exhibited similar dressing and filleting yields,fat deposit and fillet composition. Differences were observed in the fillet fatty acids,with group B exhibiting higher 16:1ω-7,16:1ω-9,16:0,18:0,and total saturate contents. Their fillet volatile compounds also differed (group A,in particular,contained higher levels of carbonyl-compounds). A triangle test revealed that the two shi drum groups were perceived as sensory different. A Check-All-That-Apply (CATA) test showed that group A (high dietary lipids) was perceived as having a significantly higher ‘fish oil’ aroma,hardness and elasticity,while group B was characterised mainly by higher ‘sweet taste’,higher ‘hay’ and ‘fresh seaweed’ aroma and ‘crab/prawn’ flavour. © 2016 The Author(s).
2014
Dimogianopoulos, D; Grigorakis, K
Nondestructive textural assessment of fish freshness: A stochastic model-based approach robust to fish size variations Journal Article
In: Journal of Texture Studies, vol. 45, no. 4, pp. 274–287, 2014, ISSN: 00224901, (Publisher: Blackwell Publishing Ltd).
@article{dimogianopoulos_nondestructive_2014,
title = {Nondestructive textural assessment of fish freshness: A stochastic model-based approach robust to fish size variations},
author = {D Dimogianopoulos and K Grigorakis},
url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-84931043365&doi=10.1111%2fjtxs.12072&partnerID=40&md5=31a6c91ab16eeeaab43460d980b0b15e},
doi = {10.1111/jtxs.12072},
issn = {00224901},
year = {2014},
date = {2014-01-01},
journal = {Journal of Texture Studies},
volume = {45},
number = {4},
pages = {274--287},
abstract = {This paper aims at proposing a nondestructive scheme for assessing freshness of whole raw fish of various sizes/weights, using a stochastic model-based fault diagnosis framework. Unlike most alternatives, the scheme detects early postmortem texture alterations linked to freshness reductions, thus facilitating the accurate estimation of high-quality shelf life of fish. The method involves the experimental testing of fish samples via vibration-like procedures, and the evaluation of differences between a sample of unknown freshness and a whole group of fresh fish of possibly different sizes/weights. Freshness degree is reliably concluded via statistical decision-making hypothesis tests, which also quantify the uncertainty of the process. Eleven whole raw sea bass (Dicentrarchus labrax) of various sizes/weights and freshness degrees were tested, with freshness results correctly assessed as confirmed by organoleptic freshness evaluation. © 2014 Wiley Periodicals, Inc.},
note = {Publisher: Blackwell Publishing Ltd},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
This paper aims at proposing a nondestructive scheme for assessing freshness of whole raw fish of various sizes/weights, using a stochastic model-based fault diagnosis framework. Unlike most alternatives, the scheme detects early postmortem texture alterations linked to freshness reductions, thus facilitating the accurate estimation of high-quality shelf life of fish. The method involves the experimental testing of fish samples via vibration-like procedures, and the evaluation of differences between a sample of unknown freshness and a whole group of fresh fish of possibly different sizes/weights. Freshness degree is reliably concluded via statistical decision-making hypothesis tests, which also quantify the uncertainty of the process. Eleven whole raw sea bass (Dicentrarchus labrax) of various sizes/weights and freshness degrees were tested, with freshness results correctly assessed as confirmed by organoleptic freshness evaluation. © 2014 Wiley Periodicals, Inc.
2013
Rigos, G; Karagouni, E; Kyriazis, I; Athanasiou, E; Grigorakis, K; Kotou, E; Katharios, P
In vitro and in vivo evaluation of quinine in gilthead sea bream, Sparus aurata naturally infected with the ciliate Cryptocaryon irritans Journal Article
In: Aquaculture, vol. 416-417, pp. 185–191, 2013, ISSN: 00448486.
@article{rigos_vitro_2013,
title = {In vitro and in vivo evaluation of quinine in gilthead sea bream, Sparus aurata naturally infected with the ciliate Cryptocaryon irritans},
author = {G Rigos and E Karagouni and I Kyriazis and E Athanasiou and K Grigorakis and E Kotou and P Katharios},
url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-84884939051&doi=10.1016%2fj.aquaculture.2013.09.021&partnerID=40&md5=0f7732d82be918191ceed6ca9f8115d8},
doi = {10.1016/j.aquaculture.2013.09.021},
issn = {00448486},
year = {2013},
date = {2013-01-01},
journal = {Aquaculture},
volume = {416-417},
pages = {185--191},
abstract = {The use of quinine as a potential antiparasitic compound was evaluated at cellular level and in naturally infected gilthead sea bream, Sparus aurata with the ciliate Cryptocaryon irritans. Quinine concentrations up to 10. μg/ml (30. μΜ) did not exhibit any in vitro hemolytic or pro-apoptotic effects on red blood cells or head kidney macrophages, respectively. Dietary administration of quinine in gilthead sea bream at a concentration of 100. mg/kg fish for 10. days was incomplete due to palatability problems after the fifth day post treatment. A decreasing distribution profile of quinine was evident in the analyzed tissues even during the period where quinine consumption was supposedly ensured. The highest concentrations were measured on day 1 reaching 8.98. ±. 3.85. μg/ml (27. μΜ), 1.33. ±. 0.45. μg/g and 0.75. ±. 0.48. μg/g in plasma, skin and gills respectively. Quinine was rapidly removed from the tissue compartment while it remained at low concentration in fish circulation after therapy. A 100% C. irritans prevalence was accompanied with no mortalities during the experiment. Parasitic intensity, measured as trophont number, was significantly reduced in quinine-treated fish at the first sampling point (3rd day: 8. ±. 0.8 vs 11. ±. 2.6), while no statistical differences were observed thereafter. A significant reduction in plasma glucose level was also observed at the same time point. Organoleptic evaluation in fillets, showed no difference in the flesh bitterness between quinine-treated and control fish.In conclusion, quinine has no cytotoxic effect on the assessed fish cells and is adequately absorbed in circulation, affecting the glycemic level but its distribution to the targeted tissues by the ciliate tissues is relatively small. Quinine significantly reduced C. irritans' intensity in lightly-infected gilthead sea bream. The sensory attributes of quinine-treated fish are not affected by the treatment. © 2013 Elsevier B.V.},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
The use of quinine as a potential antiparasitic compound was evaluated at cellular level and in naturally infected gilthead sea bream, Sparus aurata with the ciliate Cryptocaryon irritans. Quinine concentrations up to 10. μg/ml (30. μΜ) did not exhibit any in vitro hemolytic or pro-apoptotic effects on red blood cells or head kidney macrophages, respectively. Dietary administration of quinine in gilthead sea bream at a concentration of 100. mg/kg fish for 10. days was incomplete due to palatability problems after the fifth day post treatment. A decreasing distribution profile of quinine was evident in the analyzed tissues even during the period where quinine consumption was supposedly ensured. The highest concentrations were measured on day 1 reaching 8.98. ±. 3.85. μg/ml (27. μΜ), 1.33. ±. 0.45. μg/g and 0.75. ±. 0.48. μg/g in plasma, skin and gills respectively. Quinine was rapidly removed from the tissue compartment while it remained at low concentration in fish circulation after therapy. A 100% C. irritans prevalence was accompanied with no mortalities during the experiment. Parasitic intensity, measured as trophont number, was significantly reduced in quinine-treated fish at the first sampling point (3rd day: 8. ±. 0.8 vs 11. ±. 2.6), while no statistical differences were observed thereafter. A significant reduction in plasma glucose level was also observed at the same time point. Organoleptic evaluation in fillets, showed no difference in the flesh bitterness between quinine-treated and control fish.In conclusion, quinine has no cytotoxic effect on the assessed fish cells and is adequately absorbed in circulation, affecting the glycemic level but its distribution to the targeted tissues by the ciliate tissues is relatively small. Quinine significantly reduced C. irritans' intensity in lightly-infected gilthead sea bream. The sensory attributes of quinine-treated fish are not affected by the treatment. © 2013 Elsevier B.V.
Giogios, I; Grigorakis, K; Kalogeropoulos, N
Organoleptic and chemical quality of farmed meagre (Argyrosomus regius) as affected by size Journal Article
In: Food Chemistry, vol. 141, no. 3, pp. 3153–3159, 2013, ISSN: 03088146, (Publisher: Elsevier Ltd).
@article{giogios_organoleptic_2013,
title = {Organoleptic and chemical quality of farmed meagre (Argyrosomus regius) as affected by size},
author = {I Giogios and K Grigorakis and N Kalogeropoulos},
url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-84879828399&doi=10.1016%2fj.foodchem.2013.05.154&partnerID=40&md5=ee8e7ca6493f4900a0a606a4fe26e02c},
doi = {10.1016/j.foodchem.2013.05.154},
issn = {03088146},
year = {2013},
date = {2013-01-01},
journal = {Food Chemistry},
volume = {141},
number = {3},
pages = {3153--3159},
abstract = {Two fish groups differing in size (average weighing 830 ± 220 and 1600 ± 350 g, respectively) were evaluated for their sensory, somatometric and chemical quality characteristics. No differences were found in the yields and fillet proximate composition of the two groups. Although taste panels indicated high acceptability for both groups, the large fish received significantly better hedonic rates for their overall acceptance. Differences were also observed in the fatty acid profiles of the two groups with the large fish having significantly higher 18:2n-6 and total n-6 contents. Their volatile compounds also differed, with small fish containing higher total amount, as well as more total aldehydes, furans and pyrazines. All these findings indicate size-dependent quality alterations, but also sufficient quality for small fish to be commercialised. © 2013 Elsevier Ltd. All rights reserved.},
note = {Publisher: Elsevier Ltd},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
Two fish groups differing in size (average weighing 830 ± 220 and 1600 ± 350 g, respectively) were evaluated for their sensory, somatometric and chemical quality characteristics. No differences were found in the yields and fillet proximate composition of the two groups. Although taste panels indicated high acceptability for both groups, the large fish received significantly better hedonic rates for their overall acceptance. Differences were also observed in the fatty acid profiles of the two groups with the large fish having significantly higher 18:2n-6 and total n-6 contents. Their volatile compounds also differed, with small fish containing higher total amount, as well as more total aldehydes, furans and pyrazines. All these findings indicate size-dependent quality alterations, but also sufficient quality for small fish to be commercialised. © 2013 Elsevier Ltd. All rights reserved.
Giogios, I; Kalogeropoulos, N; Grigorakis, K
Volatile compounds of some popular Mediterranean seafood species Journal Article
In: Mediterranean Marine Science, vol. 14, no. 2, pp. 343–352, 2013, ISSN: 1108393X.
@article{giogios_volatile_2013,
title = {Volatile compounds of some popular Mediterranean seafood species},
author = {I Giogios and N Kalogeropoulos and K Grigorakis},
url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-84880725182&doi=10.12681%2fmms.342&partnerID=40&md5=5dd1d54ab85fb3fde00223cd1df26771},
doi = {10.12681/mms.342},
issn = {1108393X},
year = {2013},
date = {2013-01-01},
journal = {Mediterranean Marine Science},
volume = {14},
number = {2},
pages = {343--352},
abstract = {The volatile compounds of highly commercialised fresh Mediterranean seafood species, including seven fish (sand-smelt Atherina boyeri, picarel Spicara smaris, hake Merluccius merluccius, pilchard Sardina pilchardus, bogue Boobps boops, anchovy Engraulis encrasicolus and striped-mullet Mullus barbatus), squid (Loligo vulgaris), shrimp (Parapenaeus longirostris) and mussel (Mytilus galloprovincialis), were evaluated by simultaneous steam distillation-extraction and subsequent GC-MS analysis. A total of 298 volatile compounds were detected. The mussels contained the highest total concentration of volatile compounds, while pilchard among fish species contained the highest number and concentrations of volatile compounds. Individual patterns of volatile compounds have been distinguished. The fish species when compared to the shellfish species studied, contained 6 to 30 times more 1-penten-3-ol, higher quantities of 2-ethylfuran, and 2,3-pentanedione, which was absent from the shellfish species. Pilchard is characterized by a high concentration of alcohols, shrimps by the high presence of amines and S-compounds, while mussels by high amounts of aldehydes, furans, and N-containing compounds (pyridine, pyrazines and pyrrols). The fatty acid-originating carbonyl compounds in fish seem to be related to the species' fat content.},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
The volatile compounds of highly commercialised fresh Mediterranean seafood species, including seven fish (sand-smelt Atherina boyeri, picarel Spicara smaris, hake Merluccius merluccius, pilchard Sardina pilchardus, bogue Boobps boops, anchovy Engraulis encrasicolus and striped-mullet Mullus barbatus), squid (Loligo vulgaris), shrimp (Parapenaeus longirostris) and mussel (Mytilus galloprovincialis), were evaluated by simultaneous steam distillation-extraction and subsequent GC-MS analysis. A total of 298 volatile compounds were detected. The mussels contained the highest total concentration of volatile compounds, while pilchard among fish species contained the highest number and concentrations of volatile compounds. Individual patterns of volatile compounds have been distinguished. The fish species when compared to the shellfish species studied, contained 6 to 30 times more 1-penten-3-ol, higher quantities of 2-ethylfuran, and 2,3-pentanedione, which was absent from the shellfish species. Pilchard is characterized by a high concentration of alcohols, shrimps by the high presence of amines and S-compounds, while mussels by high amounts of aldehydes, furans, and N-containing compounds (pyridine, pyrazines and pyrrols). The fatty acid-originating carbonyl compounds in fish seem to be related to the species' fat content.
2012
Grigorakis, Kriton; Dimogianopoulos, Dimitrios
Non-destructive stochastic model-based detection of diet-induced alterations in fish texture Journal Article
In: Journal of Food Measurement & Characterization, vol. 6, no. 1-4, pp. 35–47, 2012, ISSN: 2193-4126, 2193-4134.
@article{grigorakis_non-destructive_2012,
title = {Non-destructive stochastic model-based detection of diet-induced alterations in fish texture},
author = {Kriton Grigorakis and Dimitrios Dimogianopoulos},
url = {http://link.springer.com/10.1007/s11694-012-9131-2},
doi = {10.1007/s11694-012-9131-2},
issn = {2193-4126, 2193-4134},
year = {2012},
date = {2012-12-01},
urldate = {2020-08-10},
journal = {Journal of Food Measurement & Characterization},
volume = {6},
number = {1-4},
pages = {35--47},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
Mittakos, Ioannis; Ayala, Dolores M; López-Albors, Octavio; Grigorakis, Kriton; Lenas, Dimitrios; Kakali, Fotini; Nathanailides, Cosmas
Muscle cellularity, enzyme activities, and nucleic acid content in meagre (Argyrosomus regius) Journal Article
In: Canadian Journal of Zoology, vol. 90, no. 10, pp. 1270–1277, 2012, ISSN: 0008-4301, 1480-3283.
@article{mittakos_muscle_2012,
title = {Muscle cellularity, enzyme activities, and nucleic acid content in meagre (Argyrosomus regius)},
author = {Ioannis Mittakos and Dolores M Ayala and Octavio López-Albors and Kriton Grigorakis and Dimitrios Lenas and Fotini Kakali and Cosmas Nathanailides},
url = {http://www.nrcresearchpress.com/doi/10.1139/z2012-097},
doi = {10.1139/z2012-097},
issn = {0008-4301, 1480-3283},
year = {2012},
date = {2012-10-01},
urldate = {2020-08-10},
journal = {Canadian Journal of Zoology},
volume = {90},
number = {10},
pages = {1270--1277},
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 µm
2
) decreased towards the end of the production cycle. However, small myofibres persisted even after the first 20Â 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.},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
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 µm
2
) decreased towards the end of the production cycle. However, small myofibres persisted even after the first 20Â 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.
2
) decreased towards the end of the production cycle. However, small myofibres persisted even after the first 20Â 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.
Rigos, G; Grigorakis, K; Koutsodimou, M; Gialamas, I; Fountoulaki, E; Nengas, I
Comparison of muscle fatty acid and vitamin composition between wild and farmed common dentex (Dentex dentex) Journal Article
In: Journal of Biological Research, vol. 17, pp. 26 – 32, 2012.
@article{rigos_comparison_2012,
title = {Comparison of muscle fatty acid and vitamin composition between wild and farmed common dentex (Dentex dentex)},
author = {G Rigos and K Grigorakis and M Koutsodimou and I Gialamas and E Fountoulaki and I Nengas},
url = {http://www.scopus.com/inward/record.url?eid=2-s2.0-84858042535&partnerID=40&md5=001320c7330637a361286fd2529b6de2},
year = {2012},
date = {2012-01-01},
journal = {Journal of Biological Research},
volume = {17},
pages = {26 -- 32},
abstract = {The present study was carried out to compare the tissue composition of wild and farmed common dentex (Dentex dentex) and the major nutrients in order to further explore the dietary requirements of this species. Wild (41±14 g) and farmed (10±2 g) fish were analyzed for proximate composition, fatty acid profile and vitamin C and E muscle and liver content. The fat content of the farmed population was almost six times higher than that measured in wild fish at the expense of water content. There were no significant differences in the protein and ash content between the two populations. The vitamin C content was insignificantly lower in wild fish liver while differences were significant in muscle compared to their farmed conspecifics. Vitamin E concentration was found to be significantly higher in both examined tissues of the farmed fish. The fatty acid profiles were different between the wild and farmed individuals. Wild fish livers were significantly richer in ̂-6 fatty acids, poorer in total monounsaturates (MUFA), but no differences were observed for total polyunsaturates (PUFA) and saturated fatty acids (SFA). As regards muscle tissues, farmed fish were found to contain higher 22:6̂3 levels but significantly lower 16:1̂7 and 18:1̂9 levels than the wild ones. The information given by the present study should be evaluated for the further improvement of common dentex diets.},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
The present study was carried out to compare the tissue composition of wild and farmed common dentex (Dentex dentex) and the major nutrients in order to further explore the dietary requirements of this species. Wild (41±14 g) and farmed (10±2 g) fish were analyzed for proximate composition, fatty acid profile and vitamin C and E muscle and liver content. The fat content of the farmed population was almost six times higher than that measured in wild fish at the expense of water content. There were no significant differences in the protein and ash content between the two populations. The vitamin C content was insignificantly lower in wild fish liver while differences were significant in muscle compared to their farmed conspecifics. Vitamin E concentration was found to be significantly higher in both examined tissues of the farmed fish. The fatty acid profiles were different between the wild and farmed individuals. Wild fish livers were significantly richer in ̂-6 fatty acids, poorer in total monounsaturates (MUFA), but no differences were observed for total polyunsaturates (PUFA) and saturated fatty acids (SFA). As regards muscle tissues, farmed fish were found to contain higher 22:6̂3 levels but significantly lower 16:1̂7 and 18:1̂9 levels than the wild ones. The information given by the present study should be evaluated for the further improvement of common dentex diets.
2011
Grigorakis, Kriton; Fountoulaki, Eleni; Vasilaki, Antigoni; Mittakos, Ioannis; Nathanailides, Cosmas
Lipid quality and filleting yield of reared meagre (Argyrosomus regius): Lipid quality & filleting yield of reared meagre Journal Article
In: International Journal of Food Science & Technology, vol. 46, no. 4, pp. 711–716, 2011, ISSN: 09505423.
@article{grigorakis_lipid_2011,
title = {Lipid quality and filleting yield of reared meagre (Argyrosomus regius): Lipid quality & filleting yield of reared meagre},
author = {Kriton Grigorakis and Eleni Fountoulaki and Antigoni Vasilaki and Ioannis Mittakos and Cosmas Nathanailides},
url = {http://doi.wiley.com/10.1111/j.1365-2621.2010.02537.x},
doi = {10.1111/j.1365-2621.2010.02537.x},
issn = {09505423},
year = {2011},
date = {2011-04-01},
urldate = {2020-08-10},
journal = {International Journal of Food Science & Technology},
volume = {46},
number = {4},
pages = {711--716},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
Adamidou, S; Nengas, I; Grigorakis, K; Nikolopoulou, D; Jauncey, K
In: Cereal Chemistry, vol. 88, no. 1, pp. 80–86, 2011.
@article{adamidou_chemical_2011,
title = {Chemical composition and antinutritional factors of field peas (Pisum sativum), chickpeas (Cicer arietinum), and faba beans (Vicia faba) as affected by extrusion preconditioning and drying temperatures},
author = {S Adamidou and I Nengas and K Grigorakis and D Nikolopoulou and K Jauncey},
url = {http://www.scopus.com/inward/record.url?eid=2-s2.0-79951983946&partnerID=40&md5=d8293fd45be44804d3140d42eab3a0a6},
doi = {https://doi.org/10.1094/CCHEM-05-10-0077},
year = {2011},
date = {2011-01-01},
journal = {Cereal Chemistry},
volume = {88},
number = {1},
pages = {80--86},
abstract = {Legumes are valuable plant sources of protein and energy and extrusion is one of the most common processing methods for manufacturing both human food and animal feeds. In the present study, three different legumes (field peas, chickpeas, and faba beans) were ground and processed in a pilot-scale extrusion line. Various preconditioning and dryer temperatures were applied to each legume separately that reflected or differed from standard manufacturing conditions. Although literature exists regarding the effects of extrusion temperature and moisture on legume antinutrients, no data are available on the respective effects of preconditioning and drying. The aim of the study was to evaluate the effects of processing on both nutritional and antinutritional factors for each processing combination. Proximate composition, starch, oligosaccharides, total nonstarch polysaccharides (NSP), soluble (S-NSP), and insoluble (I-NSP) levels were evaluated. The antinutritional factors phytic acid, tannins, and trypsin inhibitors were also determined. Chickpea and field pea NSP values were not drastically affected by processing, while for most processing conditions, total NSP, S-NSP, and I-NSP were slightly reduced in faba beans. Preconditioning before extrusion processing generally improved the nutritional value of the ingredients by significantly reducing trypsin inhibitor level. Phytate and total tannin levels were greatly reduced irrespective of the preconditioning and drying treatment. Wet preconditioning can be used in combination with extrusion to improve the nutritional value of legumes, while drying at 90-150°C does not significantly further reduce antinutritional factor levels. © 2011 AACC International, Inc.},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
Legumes are valuable plant sources of protein and energy and extrusion is one of the most common processing methods for manufacturing both human food and animal feeds. In the present study, three different legumes (field peas, chickpeas, and faba beans) were ground and processed in a pilot-scale extrusion line. Various preconditioning and dryer temperatures were applied to each legume separately that reflected or differed from standard manufacturing conditions. Although literature exists regarding the effects of extrusion temperature and moisture on legume antinutrients, no data are available on the respective effects of preconditioning and drying. The aim of the study was to evaluate the effects of processing on both nutritional and antinutritional factors for each processing combination. Proximate composition, starch, oligosaccharides, total nonstarch polysaccharides (NSP), soluble (S-NSP), and insoluble (I-NSP) levels were evaluated. The antinutritional factors phytic acid, tannins, and trypsin inhibitors were also determined. Chickpea and field pea NSP values were not drastically affected by processing, while for most processing conditions, total NSP, S-NSP, and I-NSP were slightly reduced in faba beans. Preconditioning before extrusion processing generally improved the nutritional value of the ingredients by significantly reducing trypsin inhibitor level. Phytate and total tannin levels were greatly reduced irrespective of the preconditioning and drying treatment. Wet preconditioning can be used in combination with extrusion to improve the nutritional value of legumes, while drying at 90-150°C does not significantly further reduce antinutritional factor levels. © 2011 AACC International, Inc.
Dimogianopoulos, D; Grigorakis, K
A statistical model-based diagnostic scheme for cost-effective determination of freshness in fish industry Proceedings Article
In: 2011 19th Mediterranean Conference on Control and Automation, MED 2011, pp. 1409 – 1414, 2011.
@inproceedings{dimogianopoulos_statistical_2011,
title = {A statistical model-based diagnostic scheme for cost-effective determination of freshness in fish industry},
author = {D Dimogianopoulos and K Grigorakis},
url = {http://www.scopus.com/inward/record.url?eid=2-s2.0-80052344016&partnerID=40&md5=de9862c7a273749cf452643d52efa956},
year = {2011},
date = {2011-01-01},
booktitle = {2011 19th Mediterranean Conference on Control and Automation, MED 2011},
pages = {1409 -- 1414},
abstract = {A statistical diagnostic scheme investing on the novel concept of freshness (instead of spoilage) determination in fish industry is presented. Drawing on fault diagnosis expertise, the scheme relies on cost-effective vibration-like testing of fish samples and accurate (under typical uncertainties) stochastic modeling of their response. Via the identified models, specific quantities related to the sample’s texture (itself indicative of its freshness) are computed. Then, such quantities from test samples of unknown freshness are compared with the nominal fresh-fish values for determining the freshness degree. This comparison is based on custom-built statistical hypothesis tests, capable of issuing reliable decisions while taking into account the risk of the decision-making process. Tests involving 0-, 3-and 6-day-old fish samples show very promising results. © 2011 IEEE.},
keywords = {},
pubstate = {published},
tppubtype = {inproceedings}
}
A statistical diagnostic scheme investing on the novel concept of freshness (instead of spoilage) determination in fish industry is presented. Drawing on fault diagnosis expertise, the scheme relies on cost-effective vibration-like testing of fish samples and accurate (under typical uncertainties) stochastic modeling of their response. Via the identified models, specific quantities related to the sample’s texture (itself indicative of its freshness) are computed. Then, such quantities from test samples of unknown freshness are compared with the nominal fresh-fish values for determining the freshness degree. This comparison is based on custom-built statistical hypothesis tests, capable of issuing reliable decisions while taking into account the risk of the decision-making process. Tests involving 0-, 3-and 6-day-old fish samples show very promising results. © 2011 IEEE.
Grigorakis, K; Rigos, G
Aquaculture effects on environmental and public welfare - The case of Mediterranean mariculture Journal Article
In: Chemosphere, vol. 85, pp. 899 – 919, 2011.
@article{grigorakis_aquaculture_2011,
title = {Aquaculture effects on environmental and public welfare - The case of Mediterranean mariculture},
author = {K Grigorakis and G Rigos},
url = {http://www.scopus.com/inward/record.url?eid=2-s2.0-80455174702&partnerID=40&md5=7c7a799d91d220c2842edd9d9b70c0a0},
year = {2011},
date = {2011-01-01},
journal = {Chemosphere},
volume = {85},
pages = {899 -- 919},
abstract = {Aquatic farming has been considered, during the last decades, as the fastest growing food production industry powered by governmental and technological impulsion. Compensation for fisheries decline, creation of new jobs and source of financial windfall are the most important benefits. However, similar to most of the human food-production activities, aquaculture raised several issues related to the environmental welfare and consumer safety. An effort to record the aquaculture-environment and -human safety interactions with regard to the Mediterranean mariculture, is attempted herein. We focused on this geographical area due to its individualities in both the hydrological and physicochemical characteristics and the forms of aquaculture activities. The cage farming of euryhaline marine fish species and more recently of bluefin tuna and mollusk farming are the dominating aquaculture activities. The impacts of these activities to the environment, through wastes offloads, introduction of alien species, genetic interactions, disease transfer, release of chemicals, use of wild recourses, alterations of coastal habitats and disturbance of wildlife, are analytically considered. Also the consumer safety issues related to the farming are assessed, including generation of antibiotic-resistant microorganisms, contaminants transferred to humans though food chain and other hazards from consumption of aquacultured items. Within these, the major literature findings are critically examined and suggestions for scientific areas that need further development are made. The major tasks for future aquaculture development in this region are: (i) to ensure sustainability and (ii) to balance the risks to public or environmental health with the substantial economical benefits. In regard with monitoring, tools must be created or adapted to predict the environmental costs and estimate consumer impact. At a canonistic and legal basis, the establishment of appropriate legal guidelines and common policies from all countries involved should be mandatory. © 2011 Elsevier Ltd.},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
Aquatic farming has been considered, during the last decades, as the fastest growing food production industry powered by governmental and technological impulsion. Compensation for fisheries decline, creation of new jobs and source of financial windfall are the most important benefits. However, similar to most of the human food-production activities, aquaculture raised several issues related to the environmental welfare and consumer safety. An effort to record the aquaculture-environment and -human safety interactions with regard to the Mediterranean mariculture, is attempted herein. We focused on this geographical area due to its individualities in both the hydrological and physicochemical characteristics and the forms of aquaculture activities. The cage farming of euryhaline marine fish species and more recently of bluefin tuna and mollusk farming are the dominating aquaculture activities. The impacts of these activities to the environment, through wastes offloads, introduction of alien species, genetic interactions, disease transfer, release of chemicals, use of wild recourses, alterations of coastal habitats and disturbance of wildlife, are analytically considered. Also the consumer safety issues related to the farming are assessed, including generation of antibiotic-resistant microorganisms, contaminants transferred to humans though food chain and other hazards from consumption of aquacultured items. Within these, the major literature findings are critically examined and suggestions for scientific areas that need further development are made. The major tasks for future aquaculture development in this region are: (i) to ensure sustainability and (ii) to balance the risks to public or environmental health with the substantial economical benefits. In regard with monitoring, tools must be created or adapted to predict the environmental costs and estimate consumer impact. At a canonistic and legal basis, the establishment of appropriate legal guidelines and common policies from all countries involved should be mandatory. © 2011 Elsevier Ltd.
2010
Grigorakis, Kriton
Effects of Nutrition and Aquaculture Practices on Fish Quality Book Section
In: Alasalvar, Cesarettin; Shahidi, Fereidoon; Miyashita, Kazuo; Wanasundara, Udaya (Ed.): Handbook of Seafood Quality, Safety and Health Applications, pp. 82–95, Wiley-Blackwell, Oxford, UK, 2010, ISBN: 978-1-4443-2554-6 978-1-4051-8070-2.
@incollection{alasalvar_effects_2010,
title = {Effects of Nutrition and Aquaculture Practices on Fish Quality},
author = {Kriton Grigorakis},
editor = {Cesarettin Alasalvar and Fereidoon Shahidi and Kazuo Miyashita and Udaya Wanasundara},
url = {http://doi.wiley.com/10.1002/9781444325546.ch7},
doi = {10.1002/9781444325546.ch7},
isbn = {978-1-4443-2554-6 978-1-4051-8070-2},
year = {2010},
date = {2010-09-01},
urldate = {2020-08-10},
booktitle = {Handbook of Seafood Quality, Safety and Health Applications},
pages = {82--95},
publisher = {Wiley-Blackwell},
address = {Oxford, UK},
keywords = {},
pubstate = {published},
tppubtype = {incollection}
}
Grigorakis, Kriton
Ethical Issues in Aquaculture Production Journal Article
In: Journal of Agricultural and Environmental Ethics, vol. 23, no. 4, pp. 345–370, 2010, ISSN: 1187-7863, 1573-322X.
@article{grigorakis_ethical_2010,
title = {Ethical Issues in Aquaculture Production},
author = {Kriton Grigorakis},
url = {http://link.springer.com/10.1007/s10806-009-9210-5},
doi = {10.1007/s10806-009-9210-5},
issn = {1187-7863, 1573-322X},
year = {2010},
date = {2010-08-01},
urldate = {2020-08-10},
journal = {Journal of Agricultural and Environmental Ethics},
volume = {23},
number = {4},
pages = {345--370},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
Grigorakis, K; Giogios, I; Vasilaki, A; Nengas, I
Effect of the fish oil, oxidation status and of heat treatment temperature on the volatile compounds of the produced fish feeds Journal Article
In: Animal Feed Science and Technology, vol. 158, no. 1-2, pp. 73–84, 2010, ISSN: 03778401.
@article{grigorakis_effect_2010,
title = {Effect of the fish oil, oxidation status and of heat treatment temperature on the volatile compounds of the produced fish feeds},
author = {K Grigorakis and I Giogios and A Vasilaki and I Nengas},
url = {https://linkinghub.elsevier.com/retrieve/pii/S0377840110000970},
doi = {10.1016/j.anifeedsci.2010.03.012},
issn = {03778401},
year = {2010},
date = {2010-06-01},
urldate = {2020-08-10},
journal = {Animal Feed Science and Technology},
volume = {158},
number = {1-2},
pages = {73--84},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
Grigorakis, K; Dimogianopoulos, D
Cost-effective and nondestructive textural assessment of fish freshness via system identification principles Journal Article
In: Journal of Texture Studies, vol. 41, no. 4, pp. 492–510, 2010.
@article{grigorakis_cost-effective_2010,
title = {Cost-effective and nondestructive textural assessment of fish freshness via system identification principles},
author = {K Grigorakis and D Dimogianopoulos},
url = {http://www.scopus.com/inward/record.url?eid=2-s2.0-77955159037&partnerID=40&md5=a0af6907e112de9547a6183f61447a1d},
doi = {https://doi.org/10.1111/j.1745-4603.2010.00238.x},
year = {2010},
date = {2010-01-01},
journal = {Journal of Texture Studies},
volume = {41},
number = {4},
pages = {492--510},
abstract = {This paper introduces a cost-effective, rapid and nondestructive methodology exploiting system identification principles for monitoring the textural changes of fish during ice storage. Gilthead sea bream stored in ice for 0 (freshly killed) and 6 days are placed on a spring-based weight scale and suffer a single, light and reproducible shock by a mallet. The reaction force, measured by the scale and recorded (throughout time) as an electrical signal, is analyzed via system identification principles for estimating the fish stiffness and damping ability in each freshness stage. Results highlight significant and highly repeatable reductions of the fish damping in 6 days of ice storage, due to textural changes undermining its ability of absorbing the shock-induced energy. The methodology correlates well with organoleptic findings, describing significant elasticity loss in the 6th day ice-stored fish. Thus, the proposed nondestructive methodology shows potential for cost-effectively estimating textural changes in fish and for correlating them with freshness. © 2010 Wiley Periodicals, Inc.},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
This paper introduces a cost-effective, rapid and nondestructive methodology exploiting system identification principles for monitoring the textural changes of fish during ice storage. Gilthead sea bream stored in ice for 0 (freshly killed) and 6 days are placed on a spring-based weight scale and suffer a single, light and reproducible shock by a mallet. The reaction force, measured by the scale and recorded (throughout time) as an electrical signal, is analyzed via system identification principles for estimating the fish stiffness and damping ability in each freshness stage. Results highlight significant and highly repeatable reductions of the fish damping in 6 days of ice storage, due to textural changes undermining its ability of absorbing the shock-induced energy. The methodology correlates well with organoleptic findings, describing significant elasticity loss in the 6th day ice-stored fish. Thus, the proposed nondestructive methodology shows potential for cost-effectively estimating textural changes in fish and for correlating them with freshness. © 2010 Wiley Periodicals, Inc.
Hurtado-RodrÃguez, R; Fountoulaki, E; Grigorakis, K; Alexis, M; Flos, R
Season and size effects: Changes in the quality of gilthead sea bream (Sparus aurata L.) Journal Article
In: Mediterranean Marine Science, vol. 11, pp. 117 – 131, 2010.
@article{hurtado-rodriguez_season_2010,
title = {Season and size effects: Changes in the quality of gilthead sea bream (Sparus aurata L.)},
author = {R Hurtado-RodrÃguez and E Fountoulaki and K Grigorakis and M Alexis and R Flos},
url = {http://www.scopus.com/inward/record.url?eid=2-s2.0-79955955147&partnerID=40&md5=b9c58dc97971c47d9030775b14e11928},
doi = {https://doi.org/10.12681/mms.95},
year = {2010},
date = {2010-01-01},
journal = {Mediterranean Marine Science},
volume = {11},
pages = {117 -- 131},
abstract = {The aim of this study was to investigate the potential effects of the harvesting season and fish size on the final quality of cage-farmed’ gilthead sea bream (Sparus aurata). Morphometric analysis, fat store estimation, fillet composition analysis, fillet fatty acids profile determination and sensory analysis were carried out on a commercially-sized cage farmed gilthead sea bream (Sparus aurata L.) population in April, June, July and November. Both season and size had a significant effect in morphometric characteristics. The most pronounced size effect was the change of fish shape, becoming rounder with fish growth, the increase of filleting yield and condition index. An increase of both peritoneal and perivisceral fat was observed in summer months. In general, size had little effect on muscle composition. A significant size effect was observed in the fillet lipid content, which increased with it. Fillet lipid content was unexpectedly lower in the warm period (June-July). This can be possibly attributed to feeding restrictions that may have occurred, due to anoxic incidents related to high temperatures. Slight seasonal differentiations occurred in the muscle fatty acids. No significant differences were found in the organoleptic characteristics of the two size groups compared.},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
The aim of this study was to investigate the potential effects of the harvesting season and fish size on the final quality of cage-farmed’ gilthead sea bream (Sparus aurata). Morphometric analysis, fat store estimation, fillet composition analysis, fillet fatty acids profile determination and sensory analysis were carried out on a commercially-sized cage farmed gilthead sea bream (Sparus aurata L.) population in April, June, July and November. Both season and size had a significant effect in morphometric characteristics. The most pronounced size effect was the change of fish shape, becoming rounder with fish growth, the increase of filleting yield and condition index. An increase of both peritoneal and perivisceral fat was observed in summer months. In general, size had little effect on muscle composition. A significant size effect was observed in the fillet lipid content, which increased with it. Fillet lipid content was unexpectedly lower in the warm period (June-July). This can be possibly attributed to feeding restrictions that may have occurred, due to anoxic incidents related to high temperatures. Slight seasonal differentiations occurred in the muscle fatty acids. No significant differences were found in the organoleptic characteristics of the two size groups compared.
Nathanailides, C; Lopez-Albors, O; Lenas, D; Athanassopoulou, F; Grigorakis, K
In: Italian Journal of Food Science, vol. 22, pp. 200–204, 2010.
@article{nathanailides_changes_2010,
title = {Changes in cytochrome c oxidase (CCO) and lactat e dehydrogenase (LDH) enzyme activity of the white epaxial muscle tissue of sea bass (dicentrarchus labrax l.) As shelf-life predictive indices during ICE-storage},
author = {C Nathanailides and O Lopez-Albors and D Lenas and F Athanassopoulou and K Grigorakis},
url = {http://www.scopus.com/inward/record.url?eid=2-s2.0-77957889483&partnerID=40&md5=42572c22beda236218c2513f821edfb4},
year = {2010},
date = {2010-01-01},
journal = {Italian Journal of Food Science},
volume = {22},
pages = {200--204},
abstract = {Fish freshness can be evaluated by sensory, physical and biochemical parameters. The purpose of the present work was to evaluate the potential utilisation of enzyme activity changes as indicators of shelf life in ice-stored sea bass. Changes in the enzyme content and organoleptic score of ungutted ice-stored sea bass were monitored over a two-week period. Organoleptic score and activity of CCO and LDH decreased gradually with a 50% reduction after 10 days of storage in ice. The results show that monitoring the activity of the mitochondrial and cytoplasmic enzymes of fish muscle can be used as an indicator of fish freshness.},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
Fish freshness can be evaluated by sensory, physical and biochemical parameters. The purpose of the present work was to evaluate the potential utilisation of enzyme activity changes as indicators of shelf life in ice-stored sea bass. Changes in the enzyme content and organoleptic score of ungutted ice-stored sea bass were monitored over a two-week period. Organoleptic score and activity of CCO and LDH decreased gradually with a 50% reduction after 10 days of storage in ice. The results show that monitoring the activity of the mitochondrial and cytoplasmic enzymes of fish muscle can be used as an indicator of fish freshness.
2009
Grigorakis, K; Fountoulaki, E; Giogios, I; Alexis, M N
Volatile compounds and organoleptic qualities of gilthead sea bream (Sparus aurata) fed commercial diets containing different lipid sources Journal Article
In: Aquaculture, vol. 290, no. 1-2, pp. 116–121, 2009, ISSN: 00448486.
@article{grigorakis_volatile_2009,
title = {Volatile compounds and organoleptic qualities of gilthead sea bream (Sparus aurata) fed commercial diets containing different lipid sources},
author = {K Grigorakis and E Fountoulaki and I Giogios and M N Alexis},
url = {https://linkinghub.elsevier.com/retrieve/pii/S0044848609001409},
doi = {10.1016/j.aquaculture.2009.02.006},
issn = {00448486},
year = {2009},
date = {2009-05-01},
urldate = {2020-08-10},
journal = {Aquaculture},
volume = {290},
number = {1-2},
pages = {116--121},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
Fountoulaki, E; Vasilaki, A; Hurtado, R; Grigorakis, K; Karacostas, I; Nengas, I; Rigos, G; Kotzamanis, Y; Venou, B; Alexis, M N
In: Aquaculture, vol. 289, no. 3-4, pp. 317–326, 2009, ISSN: 00448486.
@article{fountoulaki_fish_2009,
title = {Fish oil substitution by vegetable oils in commercial diets for gilthead sea bream (Sparus aurata L.); effects on growth performance, flesh quality and fillet fatty acid profile. Recovery of fatty acid profiles by a fish oil finishing diet under fluctuating water temperatures},
author = {E Fountoulaki and A Vasilaki and R Hurtado and K Grigorakis and I Karacostas and I Nengas and G Rigos and Y Kotzamanis and B Venou and M N Alexis},
url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-61649088364&doi=10.1016%2fj.aquaculture.2009.01.023&partnerID=40&md5=e3b4d18877877d60dcd12caa1fda3f45},
doi = {10.1016/j.aquaculture.2009.01.023},
issn = {00448486},
year = {2009},
date = {2009-01-01},
journal = {Aquaculture},
volume = {289},
number = {3-4},
pages = {317--326},
abstract = {The effects of long term feeding (6 months) of commercial diets with low fish meal content and high levels of vegetable oils (69% fish oil substitution level) were determined in gilthead sea bream (110 g). A control diet containing South American fish oil (FO) was evaluated against feeds with either soybean oil (SO), palm oil (PO) or rapeseed oil (RO). Afterwards, all fish were fed a fish oil finishing diet to determine the progressive recovery of the fillet fatty acid profiles. The results showed that growth and feed utilization in gilthead sea bream are not affected by fish oil substitution with soybean and rapeseed oil, contrary to palm oil inclusion. Flesh and liver docosahexaenoic acid (DHA) and arachidonic acid (ArA) contents were reduced to a lower degree than their reduction in the diet, whereas eicosapentaenoic (EPA) reduction was more pronounced in both tissues. Sensory analysis revealed no difference in the organoleptic characteristics of the dietary groups. However, low acceptance scores were calculated for all treated groups. No histological alterations were seen in gut tissue but liver of the PO group showed intense lipid accumulation. Re-feeding with a fish oil finishing diet for 120 days was not adequate for restoration of DHA, ArA and EPA. Linoleic (LA) and oleic acid (OA) were retained even after 120 days re-feeding with the fish oil diet. © 2009 Elsevier B.V. All rights reserved.},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
The effects of long term feeding (6 months) of commercial diets with low fish meal content and high levels of vegetable oils (69% fish oil substitution level) were determined in gilthead sea bream (110 g). A control diet containing South American fish oil (FO) was evaluated against feeds with either soybean oil (SO), palm oil (PO) or rapeseed oil (RO). Afterwards, all fish were fed a fish oil finishing diet to determine the progressive recovery of the fillet fatty acid profiles. The results showed that growth and feed utilization in gilthead sea bream are not affected by fish oil substitution with soybean and rapeseed oil, contrary to palm oil inclusion. Flesh and liver docosahexaenoic acid (DHA) and arachidonic acid (ArA) contents were reduced to a lower degree than their reduction in the diet, whereas eicosapentaenoic (EPA) reduction was more pronounced in both tissues. Sensory analysis revealed no difference in the organoleptic characteristics of the dietary groups. However, low acceptance scores were calculated for all treated groups. No histological alterations were seen in gut tissue but liver of the PO group showed intense lipid accumulation. Re-feeding with a fish oil finishing diet for 120 days was not adequate for restoration of DHA, ArA and EPA. Linoleic (LA) and oleic acid (OA) were retained even after 120 days re-feeding with the fish oil diet. © 2009 Elsevier B.V. All rights reserved.
Adamidou, S; Nengas, I; Henry, M; Grigorakis, K; Rigos, G; Nikolopoulou, D; Kotzamanis, Y; Bell, G J; Jauncey, K
In: Aquaculture, vol. 293, no. 3-4, pp. 263–271, 2009, ISSN: 00448486.
@article{adamidou_growth_2009,
title = {Growth, feed utilization, health and organoleptic characteristics of European seabass (Dicentrarchus labrax) fed extruded diets including low and high levels of three different legumes},
author = {S Adamidou and I Nengas and M Henry and K Grigorakis and G Rigos and D Nikolopoulou and Y Kotzamanis and G J Bell and K Jauncey},
url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-67649088041&doi=10.1016%2fj.aquaculture.2009.04.045&partnerID=40&md5=dfaf34a8796e08dbe50d7099ac4f3f40},
doi = {10.1016/j.aquaculture.2009.04.045},
issn = {00448486},
year = {2009},
date = {2009-01-01},
journal = {Aquaculture},
volume = {293},
number = {3-4},
pages = {263--271},
abstract = {Three legumes [field peas (P), chickpeas (CP) and faba beans (B)] were evaluated at two inclusion levels; 170 (L) and 350 g kg- 1 (H) in a 14-week experiment with triplicate groups of 97.9 ± 6.1 g European seabass. A control diet included wheat meal, fish meal (FM) and a mixture of plant ingredients as protein sources. Diets, processed in a twin-screw extruder, were isonitrogenous and isoenergetic. All experimental diets improved growth compared to the control. Weight gain, feed intake, FCR and SGR were improved for fish fed diet CPL, while fish fed diet CPH gave higher FCR. Protein and starch digestibility were highest for the control diet, while fish fed diets CPL and PL showed significantly lower protein ADCs and lower starch ADC (P ≤ 0.05) for diet PH. Among H diets, significantly better fillet yield was found for fish fed diet PH, but no other differences were found in seabass fillet organoleptic characteristics. Serum glucose and cholesterol were elevated in fish fed CP diets, while protein and triacylglycerols did not show significant differences among treatments. Fish fed the test diets showed no significant evidence of either immunosuppression or immunostimulation. Histology of liver, spleen, kidney and foregut revealed no pathological abnormalities. Field peas, chickpeas and faba beans can be included in European seabass diets up to 350 g kg- 1 substituting for wheat with no negative effects on growth performance, carcass composition or organoleptic characteristics. © 2009 Elsevier B.V. All rights reserved.},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
Three legumes [field peas (P), chickpeas (CP) and faba beans (B)] were evaluated at two inclusion levels; 170 (L) and 350 g kg- 1 (H) in a 14-week experiment with triplicate groups of 97.9 ± 6.1 g European seabass. A control diet included wheat meal, fish meal (FM) and a mixture of plant ingredients as protein sources. Diets, processed in a twin-screw extruder, were isonitrogenous and isoenergetic. All experimental diets improved growth compared to the control. Weight gain, feed intake, FCR and SGR were improved for fish fed diet CPL, while fish fed diet CPH gave higher FCR. Protein and starch digestibility were highest for the control diet, while fish fed diets CPL and PL showed significantly lower protein ADCs and lower starch ADC (P ≤ 0.05) for diet PH. Among H diets, significantly better fillet yield was found for fish fed diet PH, but no other differences were found in seabass fillet organoleptic characteristics. Serum glucose and cholesterol were elevated in fish fed CP diets, while protein and triacylglycerols did not show significant differences among treatments. Fish fed the test diets showed no significant evidence of either immunosuppression or immunostimulation. Histology of liver, spleen, kidney and foregut revealed no pathological abnormalities. Field peas, chickpeas and faba beans can be included in European seabass diets up to 350 g kg- 1 substituting for wheat with no negative effects on growth performance, carcass composition or organoleptic characteristics. © 2009 Elsevier B.V. All rights reserved.
Giogios, Ioannis; Grigorakis, Kriton; Nengas, Ioannis; Papasolomontos, Sotiris; Papaioannou, Nikos; Alexis, Maria N
Fatty acid composition and volatile compounds of selected marine oils and meals Journal Article
In: Journal of the Science of Food and Agriculture, vol. 89, no. 1, pp. 88–100, 2009, ISSN: 00225142, 10970010.
@article{giogios_fatty_2009,
title = {Fatty acid composition and volatile compounds of selected marine oils and meals},
author = {Ioannis Giogios and Kriton Grigorakis and Ioannis Nengas and Sotiris Papasolomontos and Nikos Papaioannou and Maria N Alexis},
url = {http://doi.wiley.com/10.1002/jsfa.3414},
doi = {10.1002/jsfa.3414},
issn = {00225142, 10970010},
year = {2009},
date = {2009-01-01},
urldate = {2020-08-10},
journal = {Journal of the Science of Food and Agriculture},
volume = {89},
number = {1},
pages = {88--100},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
2007
Grigorakis, K
In: Aquaculture, vol. 272, no. 1-4, pp. 55–75, 2007.
@article{grigorakis_compositional_2007,
title = {Compositional and organoleptic quality of farmed and wild gilthead sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) and factors affecting it: A review},
author = {K Grigorakis},
url = {http://www.scopus.com/inward/record.url?eid=2-s2.0-35848936096&partnerID=40&md5=904e6feb70e7c76b39d4fcce76737821},
doi = {https://doi.org/10.1016/j.aquaculture.2007.04.062},
year = {2007},
date = {2007-01-01},
journal = {Aquaculture},
volume = {272},
number = {1-4},
pages = {55--75},
abstract = {The term fish quality is a complex set of characteristics influenced by numerous endogenous and exogenous factors. The present review evaluates the quality of gilthead sea bream (Sparus aurata) and European sea bass (Dicentrarchus labrax) two of the most important farmed Mediterranean fish species. Based on pertinent literature, comparisons of wild and cultured fish have been carried out for proximate composition, fat and amino acid deposition, fatty acid contents, external appearance and organoleptic characteristics. Wild gilthead bream was found to have significantly lower muscle fat and higher muscle moisture contents compared to the cultured counterparts. Regarding their nutritional quality, farmed gilthead sea bream was found to have lower Atherogenic (0.323 vs. 0.577 in wild fish) and Thrombogenic indices (0.212 vs. 0.357 respectively). In sea bass, the only significant compositional difference found was the higher ash content of farmed fish. Differences in muscle structure and trace mineral contents have been observed for both species. External appearance differentiation is pronounced only in gilthead sea bream, while organoleptic differences regarding taste, flavour and texture were observed in the same species. The possibility of quality manipulation of the two studied species through dietary (fat level, feeding ratio, fasting, type of feed etc.) and other quality affecting factors is discussed based on literature data. © 2007 Elsevier B.V. All rights reserved.},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
The term fish quality is a complex set of characteristics influenced by numerous endogenous and exogenous factors. The present review evaluates the quality of gilthead sea bream (Sparus aurata) and European sea bass (Dicentrarchus labrax) two of the most important farmed Mediterranean fish species. Based on pertinent literature, comparisons of wild and cultured fish have been carried out for proximate composition, fat and amino acid deposition, fatty acid contents, external appearance and organoleptic characteristics. Wild gilthead bream was found to have significantly lower muscle fat and higher muscle moisture contents compared to the cultured counterparts. Regarding their nutritional quality, farmed gilthead sea bream was found to have lower Atherogenic (0.323 vs. 0.577 in wild fish) and Thrombogenic indices (0.212 vs. 0.357 respectively). In sea bass, the only significant compositional difference found was the higher ash content of farmed fish. Differences in muscle structure and trace mineral contents have been observed for both species. External appearance differentiation is pronounced only in gilthead sea bream, while organoleptic differences regarding taste, flavour and texture were observed in the same species. The possibility of quality manipulation of the two studied species through dietary (fat level, feeding ratio, fasting, type of feed etc.) and other quality affecting factors is discussed based on literature data. © 2007 Elsevier B.V. All rights reserved.
Nikolopoulou, D; Grigorakis, K; Stasini, M; Alexis, M N; Iliadis, K
Differences in chemical composition of field pea (Pisum sativum) cultivars: Effects of cultivation area and year Journal Article
In: Food Chemistry, vol. 103, no. 3, pp. 847–852, 2007.
@article{nikolopoulou_differences_2007,
title = {Differences in chemical composition of field pea (Pisum sativum) cultivars: Effects of cultivation area and year},
author = {D Nikolopoulou and K Grigorakis and M Stasini and M N Alexis and K Iliadis},
url = {http://www.scopus.com/inward/record.url?eid=2-s2.0-33847230230&partnerID=40&md5=4f2cf7e639859b57c032d38eda27fadf},
doi = {https://doi.org/10.1016/j.foodchem.2006.09.035},
year = {2007},
date = {2007-01-01},
journal = {Food Chemistry},
volume = {103},
number = {3},
pages = {847--852},
abstract = {The influence of the meteorological conditions during the cultivation year, along with the soil characteristics of the cultivation area, on nutrient and antinutrient compositions were evaluated for three field pea (Pisum sativum) cultivars. All varieties were cultivated in three different cultivation areas for two subsequent years. The location of the cultivation area significantly affected the proximate composition, sucrose, starch and non-starch polysaccharide contents, as well as the total tannin and phytic acid contents of peas. The cultivation year also affected all traits with the exception of starch. The major constituents of the pea seeds were significantly affected by the interaction between the cultivation area and the cultivation year. These results indicate that the composition of peas is highly dependent on the climate conditions, as well as on the soil characteristics of the cultivation area during the growing season. © 2006 Elsevier Ltd. All rights reserved.},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
The influence of the meteorological conditions during the cultivation year, along with the soil characteristics of the cultivation area, on nutrient and antinutrient compositions were evaluated for three field pea (Pisum sativum) cultivars. All varieties were cultivated in three different cultivation areas for two subsequent years. The location of the cultivation area significantly affected the proximate composition, sucrose, starch and non-starch polysaccharide contents, as well as the total tannin and phytic acid contents of peas. The cultivation year also affected all traits with the exception of starch. The major constituents of the pea seeds were significantly affected by the interaction between the cultivation area and the cultivation year. These results indicate that the composition of peas is highly dependent on the climate conditions, as well as on the soil characteristics of the cultivation area during the growing season. © 2006 Elsevier Ltd. All rights reserved.
2006
Nikolopoulou, Demetra; Grigorakis, Kriton; Stasini, Maria; Alexis, Maria; Iliadis, Konstantinos
In: European Food Research and Technology, vol. 223, no. 6, pp. 737–741, 2006, ISSN: 1438-2377, 1438-2385.
@article{nikolopoulou_effects_2006,
title = {Effects of cultivation area and year on proximate composition and antinutrients in three different kabuli-type chickpea (Cicer arientinum) varieties},
author = {Demetra Nikolopoulou and Kriton Grigorakis and Maria Stasini and Maria Alexis and Konstantinos Iliadis},
url = {http://link.springer.com/10.1007/s00217-006-0261-9},
doi = {10.1007/s00217-006-0261-9},
issn = {1438-2377, 1438-2385},
year = {2006},
date = {2006-10-01},
urldate = {2020-08-10},
journal = {European Food Research and Technology},
volume = {223},
number = {6},
pages = {737--741},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
2005
Grigorakis, K; Alexis, M N
In: Aquaculture Nutrition, vol. 11, no. 5, pp. 341–344, 2005, ISSN: 1353-5773, 1365-2095.
@article{grigorakis_effects_2005,
title = {Effects of fasting on the meat quality and fat deposition of commercial-size farmed gilthead sea bream (Sparus aurata, L.) fed different dietary regimes},
author = {K Grigorakis and M N Alexis},
url = {http://doi.wiley.com/10.1111/j.1365-2095.2005.00351.x},
doi = {10.1111/j.1365-2095.2005.00351.x},
issn = {1353-5773, 1365-2095},
year = {2005},
date = {2005-10-01},
urldate = {2020-08-10},
journal = {Aquaculture Nutrition},
volume = {11},
number = {5},
pages = {341--344},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
2004
Grigorakis, Kriton; Alexis, Maria; Gialamas, Ioannis; Nikolopoulou, Demetra
Sensory, microbiological, and chemical spoilage of cultured common sea bass ( Dicentrarchus labrax) stored in ice: a seasonal differentiation Journal Article
In: European Food Research and Technology, vol. 219, no. 6, pp. 584–587, 2004, ISSN: 1438-2377, 1438-2385.
@article{grigorakis_sensory_2004,
title = {Sensory, microbiological, and chemical spoilage of cultured common sea bass ( Dicentrarchus labrax) stored in ice: a seasonal differentiation},
author = {Kriton Grigorakis and Maria Alexis and Ioannis Gialamas and Demetra Nikolopoulou},
url = {http://link.springer.com/10.1007/s00217-004-1005-3},
doi = {10.1007/s00217-004-1005-3},
issn = {1438-2377, 1438-2385},
year = {2004},
date = {2004-11-01},
urldate = {2020-08-10},
journal = {European Food Research and Technology},
volume = {219},
number = {6},
pages = {584--587},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
2003
Grigorakis, K; Taylor, K D A; Alexis, M N
In: Aquaculture, vol. 225, no. 1-4, pp. 109–119, 2003, ISSN: 00448486.
@article{grigorakis_organoleptic_2003,
title = {Organoleptic and volatile aroma compounds comparison of wild and cultured gilthead sea bream (Sparus aurata): sensory differences and possible chemical basis},
author = {K Grigorakis and K D A Taylor and M N Alexis},
url = {https://linkinghub.elsevier.com/retrieve/pii/S0044848603002837},
doi = {10.1016/S0044-8486(03)00283-7},
issn = {00448486},
year = {2003},
date = {2003-07-01},
urldate = {2020-08-10},
journal = {Aquaculture},
volume = {225},
number = {1-4},
pages = {109--119},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
Grigorakis, K; Taylor, K D A; Alexis, M N
Seasonal patterns of spoilage of ice-stored cultured gilthead sea bream (Sparus aurata) Journal Article
In: Food Chemistry, vol. 81, no. 2, pp. 263–268, 2003, ISSN: 03088146.
@article{grigorakis_seasonal_2003,
title = {Seasonal patterns of spoilage of ice-stored cultured gilthead sea bream (Sparus aurata)},
author = {K Grigorakis and K D A Taylor and M N Alexis},
url = {https://linkinghub.elsevier.com/retrieve/pii/S0308814602004211},
doi = {10.1016/S0308-8146(02)00421-1},
issn = {03088146},
year = {2003},
date = {2003-05-01},
urldate = {2020-08-10},
journal = {Food Chemistry},
volume = {81},
number = {2},
pages = {263--268},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
2002
Grigorakis, K; Alexis, M N; Taylor, K D Anthony; Hole, M
Comparison of wild and cultured gilthead sea bream (Sparus aurata); composition, appearance and seasonal variations Journal Article
In: International Journal of Food Science and Technology, vol. 37, no. 5, pp. 477–484, 2002.
@article{grigorakis_comparison_2002,
title = {Comparison of wild and cultured gilthead sea bream (Sparus aurata); composition, appearance and seasonal variations},
author = {K Grigorakis and M N Alexis and K D Anthony Taylor and M Hole},
url = {http://www.scopus.com/inward/record.url?eid=2-s2.0-0036072021&partnerID=40&md5=b91b887e4e6b84e0a210b498bc49857e},
doi = {https://doi.org/10.1046/j.1365-2621.2002.00604.x},
year = {2002},
date = {2002-01-01},
journal = {International Journal of Food Science and Technology},
volume = {37},
number = {5},
pages = {477--484},
abstract = {Major quality parameters, such as muscle composition, fat deposition, muscle fatty acid composition and external appearance were studied in wild and cultured gilthead sea bream. Muscle fat content and total depot fat (peritoneal and perivisceral fat) indicated a seasonal variation with minimum values observed in late spring and maximum in late summer. Gonadosomatic indices of cultured fish were lower than those found in wild specimens. Lipid content of cultured sea bream was much higher than that of wild fish. Differences were also observed in fatty acid profiles. Cultured fish were characterized by higher levels of monoenes, n-9 and 18:2n-6 fatty acids and wild fish by higher levels of saturates, 20:4n-6, n-3 fatty acids and n-3/n-6 ratios. Differences were also noted in the external appearance of fish.},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
Major quality parameters, such as muscle composition, fat deposition, muscle fatty acid composition and external appearance were studied in wild and cultured gilthead sea bream. Muscle fat content and total depot fat (peritoneal and perivisceral fat) indicated a seasonal variation with minimum values observed in late spring and maximum in late summer. Gonadosomatic indices of cultured fish were lower than those found in wild specimens. Lipid content of cultured sea bream was much higher than that of wild fish. Differences were also observed in fatty acid profiles. Cultured fish were characterized by higher levels of monoenes, n-9 and 18:2n-6 fatty acids and wild fish by higher levels of saturates, 20:4n-6, n-3 fatty acids and n-3/n-6 ratios. Differences were also noted in the external appearance of fish.
2001
Alasalvar, C; Taylor, K D A; Öksüz, A; Garthwaite, T; Alexis, M N; Grigorakis, K
Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical and sensory methods Journal Article
In: Food Chemistry, vol. 72, no. 1, pp. 33–40, 2001, ISSN: 03088146.
@article{alasalvar_freshness_2001,
title = {Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical and sensory methods},
author = {C Alasalvar and K D A Taylor and A Öksüz and T Garthwaite and M N Alexis and K Grigorakis},
url = {https://linkinghub.elsevier.com/retrieve/pii/S0308814600001965},
doi = {10.1016/S0308-8146(00)00196-5},
issn = {03088146},
year = {2001},
date = {2001-01-01},
urldate = {2020-08-10},
journal = {Food Chemistry},
volume = {72},
number = {1},
pages = {33--40},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
1998
Rigos, G; Grigorakis, K; Nengas, I; Christophilogiannis, P; Yiagnisi, M; Koutsodimou, M; Andriopoulou, A; Alexis, M
Stress-related pathology seems a significant obstacle for the intensive farming of common dentex, Dentex dentex (linnaeus 1758) Journal Article
In: Bulletin of the European Association of Fish Pathologists, vol. 18, pp. 15 – 18, 1998.
@article{rigos_stress-related_1998,
title = {Stress-related pathology seems a significant obstacle for the intensive farming of common dentex, Dentex dentex (linnaeus 1758)},
author = {G Rigos and K Grigorakis and I Nengas and P Christophilogiannis and M Yiagnisi and M Koutsodimou and A Andriopoulou and M Alexis},
url = {http://www.scopus.com/inward/record.url?eid=2-s2.0-0003198749&partnerID=40&md5=304dccbac8bdb17b0c47eb5a179a0be7},
year = {1998},
date = {1998-01-01},
journal = {Bulletin of the European Association of Fish Pathologists},
volume = {18},
pages = {15 -- 18},
abstract = {High mortalities of pathological origin were evident when juvenile common dentex (Dentex dentex) L. were exposed to stress situations and increased handling. The pathological examination of an outbreak revealed the presence of two parasites, two bacterial pathogens and a chlamydia-like organism. These pathological findings that were accompanied with a moderate agonistic behaviour of the fish and cannibalism signs seem to be associated with the relatively high susceptibility of common dentex to stress conditions. The stressed individuals found to succumb easily to disease problems leading to progressive mortalities. Similar findings were appeared in the investigation of a new disease incidence due to bacterial infections. Neither pathological signs nor agonistic behaviour or cannibalism bites were evident when the fish were exposed to minimum stress situations and not extensively handled.},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
High mortalities of pathological origin were evident when juvenile common dentex (Dentex dentex) L. were exposed to stress situations and increased handling. The pathological examination of an outbreak revealed the presence of two parasites, two bacterial pathogens and a chlamydia-like organism. These pathological findings that were accompanied with a moderate agonistic behaviour of the fish and cannibalism signs seem to be associated with the relatively high susceptibility of common dentex to stress conditions. The stressed individuals found to succumb easily to disease problems leading to progressive mortalities. Similar findings were appeared in the investigation of a new disease incidence due to bacterial infections. Neither pathological signs nor agonistic behaviour or cannibalism bites were evident when the fish were exposed to minimum stress situations and not extensively handled.
1997
Rigos, G; Grigorakis, K; Christophilogannis, P; Nengas, I; Alexis, M
Ceratomyxa spp. (myxosporea) infection in cultured common dentex from Greece Journal Article
In: Bulletin of the European Association of Fish Pathologists, vol. 17, pp. 174 – 176, 1997.
@article{rigos_ceratomyxa_1997,
title = {Ceratomyxa spp. (myxosporea) infection in cultured common dentex from Greece},
author = {G Rigos and K Grigorakis and P Christophilogannis and I Nengas and M Alexis},
url = {http://www.scopus.com/inward/record.url?eid=2-s2.0-0001359151&partnerID=40&md5=c9888b53eed53faf487895ab5061da21},
year = {1997},
date = {1997-01-01},
journal = {Bulletin of the European Association of Fish Pathologists},
volume = {17},
pages = {174 -- 176},
abstract = {Ceratomyxosis was found in common dentex (Dentex dentex L.), a new cultured Sparidae species in Mediterranean mariculture. The cause of the disease appeared to be the myxosporean Ceratomyxa diplodae and C. labrakis with the first being more prevalent. Both coelozoic species were recovered from the bile and the intestinal mucosa without affecting other tissues, however, a possible disorder of the digestive functions may be the cause of the moderate emaciation and mortality of the fish.},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
Ceratomyxosis was found in common dentex (Dentex dentex L.), a new cultured Sparidae species in Mediterranean mariculture. The cause of the disease appeared to be the myxosporean Ceratomyxa diplodae and C. labrakis with the first being more prevalent. Both coelozoic species were recovered from the bile and the intestinal mucosa without affecting other tissues, however, a possible disorder of the digestive functions may be the cause of the moderate emaciation and mortality of the fish.