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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60076658:12520/11:43875642

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GL - Rybářství

OECD FORD obor

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Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

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

Rok uplatnění

2011

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Chemistry

ISSN

0308-8146

e-ISSN

—

Svazek periodika

129

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

6

Strana od-do

1054-1059

Kód UT WoS článku

000293726500048

EID výsledku v databázi Scopus

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