{"id":59189,"date":"2023-08-09T11:18:47","date_gmt":"2023-08-09T16:18:47","guid":{"rendered":"https:\/\/www.zinpro.com\/?p=59189"},"modified":"2023-08-09T11:18:50","modified_gmt":"2023-08-09T16:18:50","slug":"harnessing-nutrition-to-improve-processing-efficiency-and-quality-of-farmed-fish-and-shrimp","status":"publish","type":"post","link":"https:\/\/www.zinpro.com\/fr\/resource-center\/blog\/harnessing-nutrition-to-improve-processing-efficiency-and-quality-of-farmed-fish-and-shrimp\/","title":{"rendered":"Exploiter la nutrition pour am\u00e9liorer l'efficacit\u00e9 de la transformation et la qualit\u00e9 des poissons et crevettes d'\u00e9levage\u00a0"},"content":{"rendered":"<p>Garantir la fra\u00eecheur des produits de la mer d'\u00e9levage est primordial pour offrir au consommateur une exp\u00e9rience positive et s\u00fbre. La pr\u00e9servation de la qualit\u00e9 des produits tout au long de la cha\u00eene du froid, pendant la transformation, la distribution et le stockage, est un d\u00e9fi majeur auquel est confront\u00e9e l'industrie des produits de la mer dans le monde entier.&nbsp;&nbsp;<\/p>\n\n\n\n<p>La cong\u00e9lation et la d\u00e9cong\u00e9lation sont des techniques couramment utilis\u00e9es pour maintenir la qualit\u00e9 des produits. Toutefois, ces techniques peuvent entra\u00eener des probl\u00e8mes, tels que la perte de gouttes et l'oxydation des lipides, qui peuvent avoir un impact significatif sur les r\u00e9sultats \u00e9conomiques et les attributs sensoriels du produit.&nbsp;&nbsp;<\/p>\n\n\n\n<p>Cet article explore l'importance d'att\u00e9nuer ces probl\u00e8mes et explique comment une bonne alimentation en oligo-\u00e9l\u00e9ments peut vous aider \u00e0 prot\u00e9ger la qualit\u00e9 de la ferme \u00e0 la table.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-lipid-oxidation-puts-seafood-quality-at-risk\">L'oxydation des lipides compromet la qualit\u00e9 des produits de la mer<\/h2>\n\n\n\n<p>Lorsque les lipides des produits de la mer subissent une oxydation, cela entra\u00eene le d\u00e9veloppement de mauvais go\u00fbts et de rancissement, ce qui rend le poisson et les crevettes moins attrayants pour les consommateurs. En outre, l'oxydation peut affecter les prot\u00e9ines de la viande, ce qui entra\u00eene une perte de fermet\u00e9 et de texture. L'oxydation des lipides contribue \u00e9galement \u00e0 la r\u00e9duction de la valeur nutritionnelle, en particulier des acides gras essentiels comme les om\u00e9ga-3, qui sont b\u00e9n\u00e9fiques pour la sant\u00e9 humaine. Chez le saumon et la crevette, elle peut \u00e9galement entra\u00eener la d\u00e9gradation de pigments importants comme l'astaxanthine, r\u00e9duisant ainsi la coloration vibrante tant d\u00e9sir\u00e9e des filets frais et des queues cuites.&nbsp;<\/p>\n\n\n\n<p>Outre les odeurs et le go\u00fbt d\u00e9sagr\u00e9ables, les produits oxyd\u00e9s peuvent provoquer des troubles de la sant\u00e9 chez les consommateurs, en fonction du degr\u00e9 d'oxydation et de l'accumulation de compos\u00e9s potentiellement nocifs tels que les hydroperoxydes et les ald\u00e9hydes.&nbsp;&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pourquoi les pertes dues \u00e0 l'\u00e9gouttement et au d\u00e9gel sont-elles importantes pour votre rentabilit\u00e9 ?<\/h2>\n\n\n\n<p>Tout au long des phases post\u00e9rieures \u00e0 la r\u00e9colte, plusieurs facteurs peuvent contribuer \u00e0 la perte d'eau et de poids, notamment la dur\u00e9e de manipulation et la gestion de la temp\u00e9rature, les m\u00e9thodes de cong\u00e9lation et de cuisson, le type d'emballage et les techniques de d\u00e9cong\u00e9lation.&nbsp;&nbsp;<\/p>\n\n\n\n<p>La perte par \u00e9gouttement fait r\u00e9f\u00e9rence \u00e0 la perte d'humidit\u00e9 au cours de la transformation, du transport et du stockage, tandis que la perte par d\u00e9cong\u00e9lation se produit lorsque les produits de la mer congel\u00e9s sont d\u00e9congel\u00e9s. Ces deux types de pertes peuvent avoir plusieurs cons\u00e9quences n\u00e9gatives :&nbsp;&nbsp;<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Diminution du poids et du rendement des produits, entra\u00eenant des pertes \u00e9conomiques pour les agriculteurs, les transformateurs, les distributeurs et les d\u00e9taillants.&nbsp;<\/li>\n\n\n\n<li>Une texture m\u00e9diocre g\u00e9n\u00e8re une sensation de bouche molle ou une texture aqueuse.&nbsp;&nbsp;<\/li>\n\n\n\n<li>L'alt\u00e9ration des attributs sensoriels entra\u00eene une diminution de la fra\u00eecheur, de la saveur et de l'exp\u00e9rience alimentaire globale.&nbsp;<\/li>\n\n\n\n<li>Perte de nutriments hydrosolubles tels que les vitamines, les min\u00e9raux, les peptides et les compos\u00e9s aromatiques&nbsp;&nbsp;<\/li>\n\n\n\n<li>L'augmentation de la croissance des bact\u00e9ries et des micro-organismes d'alt\u00e9ration peut r\u00e9duire la dur\u00e9e de conservation et accro\u00eetre les risques pour la s\u00e9curit\u00e9 des consommateurs.&nbsp;&nbsp;<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Pr\u00e9server la qualit\u00e9 gr\u00e2ce \u00e0 une alimentation en oligo-\u00e9l\u00e9ments \u00e9prouv\u00e9e<\/h2>\n\n\n\n<p>Il est bien connu que la gestion de la temp\u00e9rature et du temps, l'hygi\u00e8ne et la salubrit\u00e9, l'emballage et les conditions de stockage sont des priorit\u00e9s absolues pour assurer la qualit\u00e9 et la conservation des produits de la mer au cours des processus en aval. Cependant, d'autres aspects tels que les pratiques d'\u00e9levage des animaux et la nutrition aquacole ne doivent pas \u00eatre n\u00e9glig\u00e9s au cours des \u00e9tapes en amont, car ils peuvent influencer les \u00e9tapes suivantes - positivement ou n\u00e9gativement.&nbsp;&nbsp;<\/p>\n\n\n\n<p>Les oligo-\u00e9l\u00e9ments jouent un r\u00f4le important dans la modulation de l'immunit\u00e9 des poissons et des crevettes, de la capacit\u00e9 antioxydante et de la qualit\u00e9 apr\u00e8s la r\u00e9colte, avec des m\u00e9canismes scientifiquement prouv\u00e9s, comme le montre la figure 1.&nbsp;&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/08\/Benefits_ZPM_FarmedSeafood_Product_Quality_Fig-1.png\" alt=\"\" class=\"wp-image-59190\" width=\"800\" height=\"460\" srcset=\"https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/08\/Benefits_ZPM_FarmedSeafood_Product_Quality_Fig-1.png 800w, https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/08\/Benefits_ZPM_FarmedSeafood_Product_Quality_Fig-1-300x173.png 300w, https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/08\/Benefits_ZPM_FarmedSeafood_Product_Quality_Fig-1-18x10.png 18w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<p>Zinpro<sup>\u00ae<\/sup> reconna\u00eet que des normes de qualit\u00e9 \u00e9lev\u00e9es et l'efficacit\u00e9 op\u00e9rationnelle sont des objectifs prioritaires pour l'industrie de l'aquaculture et collabore activement avec ses partenaires pour d\u00e9velopper des solutions visant \u00e0 am\u00e9liorer les caract\u00e9ristiques de qualit\u00e9, le rendement de la transformation et la rentabilit\u00e9. Partageant cette mission, nous consacrons nos efforts \u00e0 la recherche et \u00e0 l'am\u00e9lioration de la nutrition en oligo-\u00e9l\u00e9ments afin de pr\u00e9venir l'oxydation des lipides et les pertes dues \u00e0 l'\u00e9gouttage et \u00e0 la d\u00e9cong\u00e9lation, comme le montre la figure 2.&nbsp;&nbsp;&nbsp;<\/p>\n\n\n\n<p>L'adoption d'une approche holistique visant \u00e0 int\u00e9grer la strat\u00e9gie nutritionnelle au niveau de l'exploitation et la qualit\u00e9 des produits de la mer dans les mains des consommateurs peut apporter des avantages significatifs tout au long de la cha\u00eene de valeur des produits de la mer. Nos recherches ont montr\u00e9 que&nbsp;&nbsp;<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Zinpro<sup>\u00ae<\/sup> Min\u00e9raux de Performance<sup>\u00ae<\/sup> ont prouv\u00e9 leur capacit\u00e9 \u00e0 am\u00e9liorer les performances zootechniques, ce qui se traduit par des gains de rentabilit\u00e9 par rapport \u00e0 15%, tout en influen\u00e7ant positivement la qualit\u00e9 du produit&nbsp;<\/li>\n<\/ul>\n\n\n\n<p>La perte de valeur au cours des \u00e9tapes post-r\u00e9colte peut d\u00e9passer 5%, en fonction des phases de transformation et des types de produits. Cependant, l'incorporation des min\u00e9raux de performance Zinpro :&nbsp;&nbsp;<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>R\u00e9duction des pertes dues \u00e0 l'\u00e9gouttement et au d\u00e9gel d'une moyenne de 30% et 25% respectivement&nbsp;<\/li>\n\n\n\n<li>R\u00e9duction de l'oxydation des lipides de 40% en moyenne&nbsp;<\/li>\n\n\n\n<li><a href=\"https:\/\/www.zinpro.com\/fr\/resource-center\/blog\/improve-shrimp-color-performance-trace-minerals-zinpro\/\" target=\"_blank\" rel=\"noreferrer noopener\">Impact positif sur la couleur des crevettes<\/a> et les aspects sensoriels li\u00e9s \u00e0 l'acceptation par le consommateur&nbsp;<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"704\" src=\"https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/08\/ZPM_Impact_Farmed_Fish_Shrimp_Fig-2-1024x704.png\" alt=\"\" class=\"wp-image-59191\" srcset=\"https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/08\/ZPM_Impact_Farmed_Fish_Shrimp_Fig-2-1024x704.png 1024w, https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/08\/ZPM_Impact_Farmed_Fish_Shrimp_Fig-2-300x206.png 300w, https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/08\/ZPM_Impact_Farmed_Fish_Shrimp_Fig-2-1600x1100.png 1600w, https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/08\/ZPM_Impact_Farmed_Fish_Shrimp_Fig-2-1536x1056.png 1536w, https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/08\/ZPM_Impact_Farmed_Fish_Shrimp_Fig-2-2048x1408.png 2048w, https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/08\/ZPM_Impact_Farmed_Fish_Shrimp_Fig-2-18x12.png 18w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Pr\u00e9server la qualit\u00e9 des produits de la mer et atteindre les march\u00e9s haut de gamme&nbsp;<\/h2>\n\n\n\n<p>Alors que la qualit\u00e9 des produits et la concurrence pour les march\u00e9s haut de gamme s'intensifient, les min\u00e9raux de performance Zinpro se r\u00e9v\u00e8lent \u00eatre un catalyseur pour atteindre vos objectifs. Notre \u00e9quipe d'experts exploite la nutrition avanc\u00e9e pour am\u00e9liorer la sant\u00e9, les performances de croissance et l'efficacit\u00e9 alimentaire, en am\u00e9liorant les marges \u00e9conomiques et en r\u00e9duisant l'empreinte de l'alimentation au niveau de l'exploitation. En augmentant les rendements et en am\u00e9liorant la qualit\u00e9 des produits, les min\u00e9raux sup\u00e9rieurs peuvent aider l'industrie \u00e0 maintenir les normes de haute qualit\u00e9 que les consommateurs attendent, tout en optimisant le retour sur investissement.&nbsp;&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Partenariat : Am\u00e9liorer la qualit\u00e9 des produits de la mer gr\u00e2ce \u00e0 une nutrition \u00e9prouv\u00e9e<strong>&nbsp;<\/strong><\/h2>\n\n\n\n<p>En am\u00e9liorant les fonctions antioxydantes, l'int\u00e9grit\u00e9 des membranes et la composition min\u00e9rale avec les min\u00e9raux de performance Zinpro, nous pouvons r\u00e9duire la perte de gouttes, l'oxydation des lipides et la perte de rendement qui ont un impact direct sur votre rentabilit\u00e9 et la qualit\u00e9 de vos produits. Pour savoir comment vous pouvez inclure les min\u00e9raux de performance Zinpro dans votre r\u00e9gime alimentaire pour poissons et crevettes, <a href=\"https:\/\/www.zinpro.com\/fr\/lets-connect\/\" target=\"_blank\" rel=\"noreferrer noopener\">contactez votre repr\u00e9sentant Zinpro d\u00e8s aujourd'hui.<\/a>&nbsp; &nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>Ensuring the freshness of farmed seafood is paramount to providing a positive and safe consumer experience. Preserving product quality along the cold chain during processing, [&#8230;]<\/p>\n","protected":false},"author":53,"featured_media":59192,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_tec_requires_first_save":true,"_eb_attr":"","_uag_custom_page_level_css":"","_EventAllDay":false,"_EventTimezone":"","_EventStartDate":"","_EventEndDate":"","_EventStartDateUTC":"","_EventEndDateUTC":"","_EventShowMap":false,"_EventShowMapLink":false,"_EventURL":"","_EventCost":"","_EventCostDescription":"","_EventCurrencySymbol":"","_EventCurrencyCode":"","_EventCurrencyPosition":"","_EventDateTimeSeparator":"","_EventTimeRangeSeparator":"","_EventOrganizerID":[],"_EventVenueID":[],"_OrganizerEmail":"","_OrganizerPhone":"","_OrganizerWebsite":"","_VenueAddress":"","_VenueCity":"","_VenueCountry":"","_VenueProvince":"","_VenueState":"","_VenueZip":"","_VenuePhone":"","_VenueURL":"","_VenueStateProvince":"","_VenueLat":"","_VenueLng":"","_VenueShowMap":false,"_VenueShowMapLink":false,"_tribe_blocks_recurrence_rules":"","_tribe_blocks_recurrence_description":"","_tribe_blocks_recurrence_exclusions":"","_ecp_custom_2":"","footnotes":""},"categories":[2682],"tags":[2683,2704,2714],"species":[987],"class_list":["post-59189","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-animal-performance","tag-meat-carcass-quality","tag-sustainability"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Improve Processing Efficiency and Quality of Farmed Fish and Shrimp l Zinpro<\/title>\n<meta name=\"description\" content=\"Ensuring farmed fish and shrimp&#039;s freshness and quality traits is paramount to providing a positive and safe consumer experience.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.zinpro.com\/fr\/resource-center\/blog\/harnessing-nutrition-to-improve-processing-efficiency-and-quality-of-farmed-fish-and-shrimp\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Improve Processing Efficiency and Quality of Farmed Fish and Shrimp l Zinpro\" \/>\n<meta property=\"og:description\" content=\"Ensuring farmed fish and shrimp&#039;s freshness and quality traits is paramount to providing a positive and safe consumer experience.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.zinpro.com\/fr\/resource-center\/blog\/harnessing-nutrition-to-improve-processing-efficiency-and-quality-of-farmed-fish-and-shrimp\/\" \/>\n<meta property=\"og:site_name\" content=\"Zinpro\u00ae\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/ZinproCorp\/\" \/>\n<meta property=\"article:published_time\" content=\"2023-08-09T16:18:47+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-08-09T16:18:50+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/08\/ZNGL043_Blog-Header-Photo_FarmedSeafood_1200x600.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Dr. Claudia Silva\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@wdolezal\" \/>\n<meta name=\"twitter:site\" content=\"@wdolezal\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Dr. Claudia Silva\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" 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