The study aimed to evaluate sensory quality of European sea bass (IBW=304±30 g) fed a low fat (LF)-diet (CF=19.4%) vs. an high fat (HF)-diet (CF=24,6%) during one on-growing season (FBW: 412 vs. 407 g). After heating procedure, fish trunk were submitted to taste panel by 10 trained tasters considering appearance and physical traits. Fish fed LF-diet showed a significant higher degree of firmness and exudation than HF-fish while fillet tenderness and juiciness were higher in HF-fish. These results are due to the higher flesh lipids content in HF-fish that influenced fillet water-holding capacity and texture.
Sensory evaluation of sea bass (Dicentrarchus labrax L.) fed two diets differing in fat content
LOPPARELLI, ROSA MARIA;SEGATO, SEVERINO;CORATO, ADOLFO;FASOLATO, LUCA;ANDRIGHETTO, IGINO
2004
Abstract
The study aimed to evaluate sensory quality of European sea bass (IBW=304±30 g) fed a low fat (LF)-diet (CF=19.4%) vs. an high fat (HF)-diet (CF=24,6%) during one on-growing season (FBW: 412 vs. 407 g). After heating procedure, fish trunk were submitted to taste panel by 10 trained tasters considering appearance and physical traits. Fish fed LF-diet showed a significant higher degree of firmness and exudation than HF-fish while fillet tenderness and juiciness were higher in HF-fish. These results are due to the higher flesh lipids content in HF-fish that influenced fillet water-holding capacity and texture.File in questo prodotto:
Non ci sono file associati a questo prodotto.
Pubblicazioni consigliate
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
