Quality Comparison of Aquacultured Pacu (Piaractus mesopotamicus) Fillets with Other Aquacultured Fish Fillets Using Subjective and Objective Sensorial Traits

Autor:	George S. Libey, Custodio F. Fernandes, Sharma V. Pullela, George J. Flick, Charles W. Coale, Stephen A. Smith
Rok vydání:	2000
Předmět:	food.ingredient biology business.industry Fish farming Tilapia Aquatic Science Hybrid striped bass biology.organism_classification Pacu Piaractus mesopotamicus food Aquaculture Rainbow trout Food science business Food Science Catfish
Zdroj:	Journal of Aquatic Food Product Technology. 9:65-76
ISSN:	1547-0636 1049-8850
DOI:	10.1300/j030v09n01_06
Popis:	Pacu were purged for 0, 2, 4, and 6 days, processed into skinless fillets, and sensory qualities compared. The effect of depuration procedures on preference was determined using a simple ranking test. Pacu with the highest preference was compared with other aquacultured fishchannel catfish, rainbow trout, tilapia, and hybrid striped bass for differences and preferences using triangle and simple ranking test, respectively. The influence of cooking on the Hunter color readings of ground fish fillets was measured. Purging significantly influenced the preference for pacu (p 0.05). Cooking increased the “L” value and decreased “a” and “b” values for all fish.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::0cc0730cb04cf025185d05deeffb04d9 https://doi.org/10.1300/j030v09n01_06 Zobrazit plný text záznamu