Monograph

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.

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Roberta Martelli

University of Florence, Italy

Roberta Martelli, graduated in Food science and technology. She earned the PhD degree in Production of land and aquatic animals and product in Florence. In 2013 she held a post-doc position at the University of Florence. Her projects aimed at investigating safety and quality of farmed fish.
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  • Publication Year: 2014
  • Pages: 176
  • eISBN: 978-88-6655-696-1
  • Content License: CC BY 4.0
  • © 2014 Author(s)

XML
  • Publication Year: 2014
  • eISBN: 978-88-9273-416-6
  • Content License: CC BY 4.0
  • © 2014 Author(s)

PRINT
  • Publication Year: 2014
  • Pages: 176
  • eISBN: 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

CC BY 4.0

Metadata License

CC0 1.0

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 ISSN

2612-8039

Series E-Issn

2612-8020

417

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