Characteristics of raw and cooked fillets in species of actual and potential interest for Italian aquaculture
Rainbow trout (Oncorhynchus mykiss) and meagre (Argyrosomus regius)
- Roberta Martelli,
Heat treatment generally induces structural changes of fish muscle and loss of nutrients. Depending on many intrinsic and extrinsic factors farmed fish qualitative attributes can be subject to changes.
The aim of this study was to assess the effects of boiling on physical parameters and nutritional profile of fillets from two farmed species [meagre (Argyrosomus regius) and rainbow trout (Onchorynchus mykiss)]. Specie-specific differences in physico-chemical traits influenced raw flesh quality and the response to cooking. In meagre, sampling times differences in macronutrients were nullified by cooking. In rainbow trout, boiling modified physico-chemical profile depending on the strain while farming conditions affected cooked fillet quality in a different extent according to the strain.
- DOI: 10.36253/978-88-6655-696-1
- Series: Premio Tesi di Dottorato
- Scientific Board
- Language: English
- Subjects: Agriculture
University of Florence, Italy
- Publication Year: 2014
- Pages: 176
- eISBN: 978-88-6655-696-1
- Content License: CC BY 4.0
- © 2014 Author(s)
- Publication Year: 2014
- Pages: 176
- ISBN: 978-88-6655-695-4
- Content License: CC BY 4.0
- © 2014 Author(s)
Bibliographic Information
Book Title
Characteristics of raw and cooked fillets in species of actual and potential interest for Italian aquaculture
Book Subtitle
Rainbow trout (Oncorhynchus mykiss) and meagre (Argyrosomus regius)
Authors
Roberta Martelli
Peer Reviewed
Number of Pages
176
Publication Year
2014
Copyright Information
© 2014 Author(s)
Content License
Metadata License
Publisher Name
Firenze University Press
DOI
10.36253/978-88-6655-696-1
ISBN Print
978-88-6655-695-4
eISBN (pdf)
978-88-6655-696-1
eISBN (xml)
978-88-9273-416-6
Series Title
Premio Tesi di Dottorato
Series ISSN
2612-8039
Series E-ISSN
2612-8020
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