| Autor: |
Monika Modzelewska-Kapituła, Renata Pietrzak-Fiećko, Krzysztof Kozłowski, Mirosław Szczepkowski, Zdzisław Zakęś |
| Jazyk: |
angličtina |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Foods, Vol 11, Iss 23, p 3811 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
2304-8158 |
| DOI: |
10.3390/foods11233811 |
| Popis: |
The aim of the study was to compare the chemical and fatty acid composition, colour, and sensory quality of wild and farmed pikeperch. Raw wild pikeperch had a higher moisture and ash contents, as well as pH value, but lower fat and protein contents than farmed pikeperch. In sous-vide fillets, a higher fat and a lower protein content were noted in farmed fish. Slight differences in colour attributes between farmed and wild fish affected neither chroma nor hue in raw and sous-vide fillets. Wild and farmed fish fillets prepared using sous-vide were scored similarly in the sensory assessment. Although wild fish had a more beneficial fatty acid composition demonstrated by a higher proportion of polyunsaturated fatty acids, including eicosapentaenoic and docosahexaenoic, a higher fat concentration in farmed pikeperch resulted in obtaining similar or even higher concentration of these fatty acids in sous-vide fillets. Regardless of the origin of pikeperch it might be recommended as a valuable part of a daily diet. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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