Characteristics of raw and cooked fillets in species of actual and potential interest for Italian aquaculture Rainbow trout (Oncorhynchus mykiss) and meagre (Argyrosomus regius)
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...
保存先:
| 第一著者: | |
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| フォーマット: | 電子媒体 図書の章 |
| 言語: | 英語 |
| 出版事項: |
Florence
Firenze University Press
2014
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| シリーズ: | Premio Tesi di Dottorato
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| 主題: | |
| オンライン･アクセス: | DOAB: download the publication DOAB: description of the publication |
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| 要約: | 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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| 物理的記述: | 1 electronic resource (176 p.) |
| ISBN: | 978-88-6655-696-1 9788866556961 9788866556954 9788892734166 |
| アクセス: | Open Access |