Sensory Evaluation and Composition of Tilapia (Oreochromus niloticus) Fed Diets Containing Protein-Rich Ethanol By-Products from Corn

Autor:	Ronald R. Rosati, Y. Victor Wu, Paul B. Brown, David J. Sessa, Kathleen Warner
Rok vydání:	1996
Předmět:	chemistry.chemical_classification Ethanol food.ingredient digestive oral and skin physiology Pellets food and beverages Tilapia Aquatic Science Gluten Commercial fish feed chemistry.chemical_compound food chemistry Composition (visual arts) Food science Corn gluten meal Flavor Food Science
Zdroj:	Journal of Aquatic Food Product Technology. 5:7-16
ISSN:	1547-0636 1049-8850
DOI:	10.1300/j030v05n03_03
Popis:	Fish rations containing 16 to 29% of corn gluten meal, corn gluten feed, or corn distillers' grains with solubles and a control commercial feed were fed to tilapia. A trained, 10-member sensory panel evaluated the flavor characteristics of harvested, cooked tilapia fillets. The intensities of flavor characteristics of cooked fillets from tilapia raised on pellets containing 16% of corn gluten meal or corn gluten feed, as well as 19% of corn distillers' grains with solubles, were not significantly different than fish fed commercial fish feed. In general, the commercial feed resulted in similar protein and ash contents but higher total fat in the fillets compared with those containing ethanol by-products.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::37f53700cfeb0d624dcb3b1f97ce9f2e https://doi.org/10.1300/j030v05n03_03 Zobrazit plný text záznamu