Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/112110
Title: Texture changes during chilled storage of wild and farmed blackspot seabream (Pagellus bogaraveo) fed different diets
Authors: Castro Alonso, Pedro Luis 
Rincón Martínez, Laura 
Álvarez, Blanca
Ginés Ruiz, Rafael 
UNESCO Clasification: 310502 Piscicultura
310406 Nutrición
330920 Propiedades de los alimentos
Keywords: Blackspot Seabream
Chilling
Histology
Quality
Texture, et al
Issue Date: 2021
Journal: Food Science and Nutrition 
Abstract: The impact of changes in dietary lipids and protein sources on texture was evaluated on farmed blackspot seabream (Pagellus bogaraveo) throughout 14 days of ice storage and compared with wild fish. A commercial diet formulated with a high proportion of lipids, and two diets formulated with an important reduction of lipid levels by 60% and adding either plant protein sources (LL diet) or fishmeal (LL + diet) were supplied during growth until commercial size was attained. In the wild fish, the raw fillet hardness was significantly higher than in farmed fish during the entire ice-storage period. In the farmed fish, an increase of muscle lipid accumulation and change of fiber density were responsible for the variations in texture in the raw fillet. The highest reduction was found in fish fed with diets LL+ and LL. The texture parameters studied on the cooked fillets showed no significant differences, neither attributable to the diets nor to the ice-storage period.
URI: http://hdl.handle.net/10553/112110
ISSN: E2048-7177
DOI: 10.1002/fsn3.2516
Source: Food Science and Nutrition [EISSN 2048-7177], 14 September 2021
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