Sensory and textural attributes and fatty acid profiles of fillets of extensively and intensively farmed Eurasian perch (Perca fluviatilis L.)

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F11%3A43875642" target="_blank" >RIV/60076658:12220/11:43875642 - isvavai.cz</a>
Alternative codes found
RIV/60076658:12520/11:43875642
Result on the web
<a href="http://dx.doi.org/10.1016/j.foodchem.2011.05.073" target="_blank" >http://dx.doi.org/10.1016/j.foodchem.2011.05.073</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodchem.2011.05.073" target="_blank" >10.1016/j.foodchem.2011.05.073</a>

Result language
angličtina
Original language name
Sensory and textural attributes and fatty acid profiles of fillets of extensively and intensively farmed Eurasian perch (Perca fluviatilis L.)
Original language description
Sensory attributes, texture and fatty acid profiles of fillets of Eurasian perch (Perca fluviatilis L.) reared under two conditions were compared. Perch were reared either in an extensive (EC) system in polyculture with carp, or intensively cultured (IC)in a recirculation system. Attributes of raw and cooked fillets of marketable perch (120-150 g) were compared. No significant differences were found between groups for odour, flavour, aftertaste, or consistency in subjective evaluation of cooked fillets. The texture profile analysis showed raw fillets from the EC group to exhibit higher values of hardness, springiness, cohesiveness, and gumminess than the IC group. Fish from the IC group had a lower content of SFA and PUFA and a higher content of MUFAin comparison to EC perch. The proportion of iso- and anteiso-SFAs was 2.6% in the EC group and 0.75% in the IC group. The content of n-3 PUFA was lower in IC than in EC, while the content of n-6 PUFA was higher in IC than in EC.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GL - Fishery
OECD FORD branch
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Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)<br>S - Specificky vyzkum na vysokych skolach

Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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