@article{hu_cuevas-uribe_yang_sanderson_gill_daniels_tiersch_2016, title={High-throughput Cryopreservation of Sperm from Sex-reversed Southern Flounder, Paralichthys lethostigma}, volume={47}, ISSN={["1749-7345"]}, DOI={10.1111/jwas.12293}, abstractNote={AbstractThe Southern flounder, Paralichthys lethostigma, is a valuable aquaculture fish with established markets in the USA. All‐female production in this species is an important technology for aquaculture because the females usually have body sizes twice those of males at the same age, and sex‐reversed males (genotypic XX neomales) are used for all‐female production by crossing with genetically normal females. However, sperm volume from the neomales is usually small (<0.5 mL) and limits their application for all‐female fish production. Cryopreservation of sperm from these sex‐reversed neomales will provide access on demand with increased efficiency to extend the application of neomales. The goal of this study was to develop a protocol for cryopreservation of sperm from the Southern flounder by using an automated high‐throughput processing system. The objectives were to: (1) determine the effect of osmolality on activation of sperm motility; (2) evaluate the effect of extender solutions on sperm motility capacity; (3) evaluate the acute toxicity of cryoprotectants (dimethyl sulfoxide [DMSO], propylene glycol, and polyethylene glycol) on sperm motility, and (4) estimate the effect of cooling rate on sperm cryopreservation and post‐thaw fertilization. Sperm motility was activated when osmolality was 400 mOsmol/kg or higher. Of the three extender buffers tested, HEPES4‐(2‐hydroxyethyl)‐1‐piperazineethanesulfonic acid (HEPES) at 300 mOsmol/kg resulted in better protection for sperm motility than did Hanks' balanced salt solution and Mounib solution at 300 mOsmol/kg during 7 d of refrigerated storage. After 30 min equilibration with the cryoprotectant of 15% DMSO, sperm motility was 24 ± 21% (fresh sperm motility without any cryoprotectants was 42%). After cooling at a rate of 20 C/min, post‐thaw sperm motility was 8 ± 5% and fertilization was 63 ± 40% evaluated at the 32–64 cell stage (5 × 105 sperm per egg). Overall, a protocol was developed for sperm cryopreservation in the Southern flounder with high‐throughput processing, which provides a tool to preserve the valuable genetic resources from neomale flounders, and enables germplasm repository development for the Southern flounder.}, number={4}, journal={JOURNAL OF THE WORLD AQUACULTURE SOCIETY}, author={Hu, E. and Cuevas-Uribe, Rafael and Yang, Huiping and Sanderson, Robin and Gill, Adriane O. and Daniels, Harry and Tiersch, Terrence R.}, year={2016}, month={Aug}, pages={555–565} }
 @article{drake_drake_sanderson_daniels_yates_2010, title={THE EFFECT OF PURGING TIME ON THE SENSORY PROPERTIES OF AQUACULTURED SOUTHERN FLOUNDER (PARALICHTHYS LETHOSTIGMA)}, volume={25}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459x.2009.00255.x}, abstractNote={ABSTRACT This study was conducted to determine the impact of purging on the sensory flavor properties and consumer acceptance of aquacultured southern flounder, especially with regard to earthy/musty off‐flavor common in aquacultured seafood. Flounders were placed into three different purge tanks based on salinity level (0, 15 and 30 ppt) and were held for 0, 2 or 4 weeks. Flounders were then filleted, vacuum‐sealed and frozen at −20C. The fillets were poached in their vacuum‐sealed pouches until cooked. Descriptive sensory analysis was conducted using a defined sensory lexicon (appearance and flavor) to document sensory properties. Consumer acceptance testing (n = 75 consumers) was then conducted. Differences between treatments were evaluated by analysis of variance with means separation. Two or four weeks of purging, regardless of salinity level, decreased earthy/musty off‐flavor in cooked fillets. There was no difference in salty taste perception between 15 and 30 ppt salinity (P < 0.05). Consumers could not differentiate between fish purged for 2 or 4 weeks (P < 0.05), and acceptance for purged fillets was higher than acceptance for unpurged fillets (P < 0.05). The use of purging tanks for aquacultured flounder will be beneficial to the industry to guarantee a consistent and desirable flavor.PRACTICAL APPLICATIONSAquacultured flounder fillets are highly desirable and a potentially profitable product, but earthy/musty off flavor can limit consumer appeal. The results of our study demonstrate that purging flounder in fresh water for 2 weeks reduces earthy/musty off‐flavor in cooked flounder fillets, and will help meet the goal of a high‐quality and consistently flavored product.}, number={2}, journal={JOURNAL OF SENSORY STUDIES}, author={Drake, S. L. and Drake, M. A. and Sanderson, R. and Daniels, H. V. and Yates, M. D.}, year={2010}, month={Apr}, pages={246–259} }