COBIA (Rachycentron canadum)

298. Mach, D.T.N. & Nortvedt, R. (2013). Comparison of fillet composition and initial estimation ofshelf life of cobia (Rachycentron canadum) fed raw fish or fish silage moist diets. AquacultureNutrition, 19(3), 333-342.Cobia, Rachycentron canadum (500 g) cultured in pond cages for a 3-month experiment were fedtwo moist diets based on raw fish with or without added fish silage. No significant differences innutritional composition were observed between the fillet groups, which were of high quality with abalance of essential and non-essential amino acids (EAA/NEAA = 1) and medium levels of omega-3 fatty acid composition (210 g kg -1 total fatty acids). The total quality index method andquantitative descriptive analysis from both groups were correlated throughout storage (r 2 = 0.83-0.86). After 15 days iced storage, the scores of most attributes were low compared to maximumaccepted values. The thiobarbituric acid reactive substances and microbial counts were also belowthe accepted limits after the storage trial. It might be concluded that the nutritional composition andthe fillet quality were similar for the groups fed raw fish with or without added fish silage, and theestimated shelf life for cobia was >15 days.299. Malvino M.R., Wiefels, R., Perez Castano, V., Nunes, A.J.P. (2012). Gastronomy test on cobia.Infopesca Internacional, 50, 20-24.For a fish to be suitable for aquaculture, means that it must meet certain characteristics, such as itsadaptation to farming conditions, resistance against disease, reproduction ability, etc. But there is atest that is crucial: it must be accepted by the market. This article describes a gastronomy trialconducted in Brazil by presenting different dishes made from cultured cobia ('beijupira'). Theresults provide important information on the possible preferences of potential cobia consumers.300. Silva, R.S.G., Bandeira, S.F. & Pinto, L.A.A. (2014). Characteristics and chemical compositionof skins gelatin from cobia (Rachycentron canadum). Food Science and Technology/Lebensmittel-Wissenschaft und Technologie , 57 (2), 580-585.Gelatin was obtained from cobia (Rachycentron canadum) skins, which is an important commercialspecies for marine fish aquaculture, and it was compared with gelatin from croaker (Micropogoniasfurnieri) skins, using the same extraction methodology (alkaline/acid pre-treatments). Cobia skinsgelatin showed values of protein yield, gelatin yield, gel strength, melting point, gelling point andviscosity higher than the values found from croaker skins gelatin. The values of turbidity and Hueangle for cobia and croaker gelatins were 403 and 74 NTU, and 84.8° and 87.3°, respectively.Spectra in the infrared region had the major absorption band in the amide region for both gelatins,but it showed some differences in the spectra. The proline and hydroxyproline contents from cobiaskins gelatin (205 residues/1000 residues) was higher than from croaker skins gelatin (188residues/1000 residues). SDS-PAGE of both gelatins showed a similar molecular weightdistribution to that of standard collagen type I. Therefore, cobia skins could be used as a potentialmarine source of gelatin obtainment for application in diversified industrial fields.301. Sun, J., Wu, Y., Yang, X., Ma, H., Deng, J., Hu, X. & Zhou, W. (2013). Sterilization and qualityeffects of ozone water on cobia fillets. South China Fisheries Science, 9(6), 66-70.In order to study the sterilization and quality effects of ozone water on cobia fillets, flowing ozonewater at various concentrations of 4 mg L -1 , 5 mg L -1 , 6 mg L -1 and 7 mg L -1 was experimented toscreen the optimal condition at 15 °C Comparing the effects of sterilization ratio, sensory evaluationand color difference in different groups, we find that the treatment with 7 mg L -1 flowing ozonewater for 10 min on cobia fillets gets a better sterilization ratio of 81.12% without reducing thequality.302. Sun, J., Wu, Y., Yang, X. & Ma, H. (2014). Controlling freezing point of cobia by using freezingpoint regulators. South China Fisheries Science, 10(2), 86-91.We investigated the effect of three kinds of freezing point regulators including CaCl 2 , NaCl and V Con cobia (Rachycentron canadum) by single factor comparison experiment. 4% CaCl 2 treatment for60 min decreased freezing point to -1.21°C; 2% NaCl treatment for 90 min decreased freezing pointfrom -1.01 °C to -1.36 °C; 0.5% V C treatment for 30 min decreased freezing point to -1.30 °C.Orthogonal experiment was conducted to determine the best proportion between NaCl and V C . Theresults show that treatment with 3% NaCl and 0.3% V C for 60 min decreased freezing point by60.4%, from -1.01 °C to -1.62°C.93