Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/48602
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dc.contributor.authorGinés, Rafael
dc.contributor.authorValdimarsdottir, Tyri
dc.contributor.authorSveinsdottir, Kolbrun
dc.contributor.authorThorarensen, Helgi
dc.date.accessioned2018-11-23T23:16:28Z-
dc.date.available2018-11-23T23:16:28Z-
dc.date.issued2004
dc.identifier.issn0950-3293
dc.identifier.urihttp://hdl.handle.net/10553/48602-
dc.description.abstractFillet quality of two Icelandic strains of Arctic charr, reared at 10 and 15 degreesC were analysed by sensory, instrumental and chemical methods. Regardless of strain, raw fillets from Artic charr reared at 10 degreesC, had a higher red (a*), yellow (b*) and chroma intensity than those from fish reared at 15 degreesC, measured by the Minolta Chroma Meter CR-300. Also by sensory analysis [quantitative descriptive analysis (QDA)] fish reared at 10 degreesC scored higher for orange colour intensity, regardless of strain. The texture profile analysis (TPA), showed that raw fillets from fish reared at 15 degreesC received higher values for hardness, gumminess, chewiness and fracture ability than those reared at 10 degreesC, regardless of strain. Total fat content of the fillets did not differ significantly between groups. However, in cooked fillets, fat was correlated with gumminess and in raw with cohesiveness, and also with redness (a*) and yellowness (b*). It is concluded that rearing temperature has a considerable impact on commercially important attributes of Arctic charr. (C) 2003 Elsevier Ltd. All rights reserved.
dc.publisher0950-3293
dc.relation.ispartofFood Quality and Preference
dc.sourceFood Quality and Preference[ISSN 0950-3293],v. 15, p. 177-185
dc.subject.otherTrout Oncorhynchus-Mykiss
dc.subject.otherRainbow-Trout
dc.subject.otherFlesh Quality
dc.subject.otherAcid-Composition
dc.subject.otherAtlantic Salmon
dc.subject.otherGrowth-Rate
dc.subject.otherMuscle
dc.subject.otherFish
dc.subject.otherAstaxanthin
dc.subject.otherStarvation
dc.titleEffects of rearing temperature and strain on sensory characteristics, texture, colour and fat of Arctic charr (Salvelinus alpinus)
dc.typeinfo:eu-repo/semantics/Articlees
dc.typeArticlees
dc.identifier.doi10.1016/S0950-3293(03)00056-9
dc.identifier.scopus0141920735
dc.identifier.isi000187251000010
dc.contributor.authorscopusid6601933913
dc.contributor.authorscopusid6603245848
dc.contributor.authorscopusid6508345259
dc.contributor.authorscopusid6603580502
dc.description.lastpage185
dc.description.firstpage177
dc.relation.volume15
dc.type2Artículoes
dc.contributor.daisngid1058194
dc.contributor.daisngid4136526
dc.contributor.daisngid1130521
dc.contributor.daisngid889624
dc.contributor.wosstandardWOS:Gines, R
dc.contributor.wosstandardWOS:Valdimarsdottir, T
dc.contributor.wosstandardWOS:Sveinsdottir, K
dc.contributor.wosstandardWOS:Thorarensen, H
dc.date.coverdateMarzo 2004
dc.identifier.ulpgces
dc.description.jcr1,303
dc.description.jcrqQ1
dc.description.scieSCIE
item.fulltextSin texto completo-
item.grantfulltextnone-
crisitem.author.deptGIR ECOAQUA: Grupo de Investigación en Acuicultura-
crisitem.author.deptIU de Investigación en Acuicultura Sostenible y Ec-
crisitem.author.deptDepartamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos-
crisitem.author.orcid0000-0003-3675-5205-
crisitem.author.parentorgIU de Investigación en Acuicultura Sostenible y Ec-
crisitem.author.fullNameGinés Ruiz, Rafael-
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