e-journal

Linseed oil inclusion in sea bream diets: effect on muscle quality and shelf life

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Dietary lipid source in aquaculture has become a central topic in research whilst natural resources availability diminishes. Hence, to weigh up and forecast consumers impressions, the impact of partial (70%) and complete (100%) dietary replacement of fish oil (FO) by linseed oil (LO) on sensory and quality attributes was studied during the
edible shelf life of gilthead sea bream (Sparus aurata). Physico-chemical parameters (pH, torrymeter, total volatile basic nitrogen, thiobarbituric acid reactive substances and texture), and sensory analysis, both in cooked and raw fish were carried out during 17 days of ice storage. Throughout ice storage, feeding with LO diets, TBARS values remained lower on muscle than those found when feeding FO control diet. On freshly caught fish (day 0 of ice storage), statistically significant dietary texture variations were recorded on cooked fillet fed FO diet. No sensory differences on Quality Index Method, sensory profile or Torry scheme were found with partial or total LO replacement diets.

Keywords: linseed oil, sea bream, quality, sensory assessment, texture, shelf life

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Ketersediaan

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Informasi Detail

Judul Seri

Aquaculture Research

No. Panggil

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Penerbit

Spain : John Wiley & Sons Ltd., 2013

Deskripsi Fisik

Aquaculture Research, 2015

Bahasa

English

ISBN/ISSN

doi:10.1111/are.1216

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

2015, 46, 75–85

Subjek

PERIKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Mutia/Agus

Versi lain/terkait

Lampiran Berkas

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